Mashed Red Potatoes are a classic side dish with a rich, creamy flavor that goes with almost any main dish. But my favorite thing about this recipe is that you don’t need to peel the potatoes, which saves time and effort and makes it much easier to fit this recipe in on a busy weeknight!
If you think mashed potatoes are too complicated to make, you are wrong! Step away from the instant mashed potato box and try homemade. These potatoes are creamy and irresistible.
When I was growing up, we ate mashed potatoes all the time. And who was always given peeling duty? Yep, me. Okay, full disclosure—it was usually my mom doing the peeling. But as a dramatic teenager, I felt like I was unfairly targeted with peeling duty.
This is how I developed a completely irrational hatred for potato peeling. So, while I can (and will!) tell you all about red mashed potatoes’ vibrant flavor and dreamy texture, the real truth is… I don’t have to peel them!
I’ll walk you through everything you need to know to make the best mashed red potatoes of your life step by step so you can nail the perfect texture. And it is so easy that you’ll be wondering why you haven’t been making it all along.
Are you looking for more delicious sides for weeknight dinners? Try garlic knots, air fryer green beans, and slow cooker cheesy hashbrowns.
Ingredient Notes
For exact amounts needed see the recipe card below
- Red potatoes
- Butter
- Sour cream
- Heavy cream
- Salt
- Pepper
How to Make Mashed Red Potatoes
- First things first, rinse your potatoes and chop them into quarters. There’s no need to peel them—that’s the beauty of using red-skin potatoes!
- Fill a large pot with enough water to cover your potatoes. Add a tablespoon of salt and bring it to a boil, then gently add in the potato quarters.
- Let the potatoes cook for about 15 minutes until they’re fork-tender but still slightly firm. You don’t want them to be mushy.
- Drain the water and add the butter to the pot. Now, it’s time to get smashing! I like to use a good old-fashioned potato masher for this step – it gives the potatoes a nice rustic texture. You can use a hand mixer or a food processor if you prefer your mashed potatoes super smooth. Just be careful not to overmix.
- When your potatoes are mostly mashed, add the sour cream, heavy cream, salt, and pepper. Keep mashing and stirring until everything is well combined and your potatoes are creamy and delicious. Taste them and adjust the seasonings if needed.
Serving Ideas
Now that you’ve got a big bowl of creamy, dreamy mashed red potatoes, it’s time to think about how you’re going to serve them. This side dish goes with just about anything—from a simple grilled chicken breast to a fancy holiday roast.
I love pairing these with a juicy steak or some crispy fried chicken. Anything with gravy, like slow-cooker beef tips or slow-cooker turkey breast, is also perfect.
If you’re feeling more adventurous, try using your mashed potatoes as a topping for a shepherd’s pie or a fish pie. When you pop them under the broiler for a few minutes, they make the perfect crispy, golden crust.
And let’s not forget about the classic loaded mashed potatoes! Scoop your mashed potatoes into a bowl, then top them with shredded cheese, crispy bacon bits, a dollop of sour cream, and some chopped chives or green onions. Try these dairy free mashed potatoes if you are dealing with food allergies.
How to Store
If you have leftover mashed potatoes, transfer them to an airtight container and put them in the fridge. They should keep for 3-5 days.
There are several different methods for reheating mashed potatoes. The microwave is the quickest and easiest—just spoon your desired amount into a microwave-safe bowl, cover with a damp paper towel, and zap for a minute or two, stirring once.
You can reheat your mashed potatoes on the stovetop if you prefer a creamier texture. Place them in a saucepan over low heat, stirring occasionally, until they’re warmed through. If they seem a little dry, add a splash of milk or cream to help loosen them up.
And if you’re feeling fancy, you can even turn your leftover mashed potatoes into a new dish! Try forming them into patties and frying them up for crispy potato cakes, or use them as a filling for savory pierogi or ravioli.
You can also freeze them. Transfer them to a freezer-safe container or plastic bag, press out as much air as possible, and freeze for up to 2 months. When you’re ready to enjoy, thaw the potatoes in the fridge overnight, then reheat in the microwave or on the stovetop, stirring occasionally.
Tips
Be sure to check out the step by step instructions
- Red-skinned potatoes are my favorite for mashed potatoes, but you can also use Yukon golds or even russet potatoes—just be sure to peel the russets first.
- Don’t be tempted to cut your potatoes small to speed up the cooking time. Smaller pieces absorb more water, leading to watery, gluey mashed potatoes. Stick with quarters or sixths if your potatoes are large.
- It is also important to season your cooking water generously with salt. I usually add about a tablespoon of salt to my pot of water.
- Overworking your potatoes can cause the starches to break down and turn gluey, which is the opposite of what you want. Use a light hand and stop mashing when the potatoes are smooth and creamy. I prefer not to use a mixer or food processor because it is too easy to overmix.
- Get creative with your mix-ins and toppings. Try stirring in some shredded cheese, roasted garlic, or a spoonful of prepared horseradish for a zesty kick.
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Mashed Red Potatoes – Easier Than You Think, Tastier Than You Dreamed
Ingredients
- 2 pounds red skin potatoes quartered
- 1 tablespoon salt
- 1/4 cup butter
- 1/4 cup sour cream
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Bring a large pot of water with 1 tablespoon salt to a boil, then add the potatoes.1 tablespoon salt, 2 pounds red skin potatoes
- Cook until the potatoes are fork tender but still firm, around 15 minutes.
- Drain the water and add the butter when the potatoes are cooked. Mash the potatoes with a masher.1/4 cup butter
- Add the sour cream, heavy cream, salt, and pepper to the pot. Continue mashing until the potatoes are soft and smooth, then use a spoon to mix the ingredients thoroughly.1/4 cup sour cream, Salt and pepper to taste, 1/2 cup heavy cream
- Taste the potatoes and add more salt and pepper to your taste.
Notes
- Red-skinned potatoes are my favorite for mashed potatoes, but you can also use Yukon golds or even russet potatoes—just be sure to peel the russets first.
- It is important to season your cooking water generously with salt.
- Overworking your potatoes can cause the starches to break down and turn gluey, which is the opposite of what you want. Use a light hand and stop mashing when the potatoes are smooth and creamy. I prefer not to use a mixer or food processor because it is too easy to overmix.
- Get creative with your mix-ins and toppings. Try stirring in some shredded cheese, roasted garlic, or a spoonful of prepared horseradish for a zesty kick.
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Nutrition Information
Nutrition facts are estimates.
Love red mash potatoes the only thing added which I never did was heavy cream but this . I am all for it. Thank you Anne.
Heavy cream sounds tasty!