Easy Red Skinned Mashed Potatoes are the ultimate comfort side, creamy, rustic, and full of flavor from butter, sour cream, and whole garlic cloves. With just a few simple ingredients, you can make these in under 30 minutes!
If you love easy potato sides, you'll also enjoy our cheesy funeral potatoes.
Quick Summay
- Flavor: Garlic-forward, creamy, rustic
- Texture: Chunky yet smooth, not gluey
- Serve with: Ham, roasted chicken, meatballs
- Time: 25 minutes total
- Special tips: Keep skins on for texture, mash hot, add milk gradually
I've always loved red skin mashed potatoes because they're so easy to make and perfectly rustic. Leaving the skins on saves time and gives each bite a hearty texture that everyone loves. Plus, they're a family-friendly side that pairs well with almost any main dish.
If you love this creamy side dish, be sure to check out our white cheddar mac and cheese and creamy pea pasta salad for more rich, comforting flavors your whole family will enjoy.
Why Red Potatoes Are Perfect for Mashed Potatoes
Red potatoes are waxy, not starchy, which means they hold their shape when boiled and deliver a creamy, rustic texture perfect for skin-on mashed potatoes. These potatoes are creamy yet rustic, not whipped silky like Yukon Gold, so every bite has a hearty, homey texture. You don't need to peel them-keeping the thin skin adds fiber, color, and rustic charm while also saving prep time. Just scrub them clean before cooking to enjoy an easy, flavorful, and family-friendly side.
Ingredients
- Red potatoes: Use petite red potatoes for even cooking. Scrub well as the skins stay on for texture.
- Whole garlic cloves: Roasting or boiling with the potatoes mellows the flavor without overpowering. If you love garlicky dishes, our garlic butter pasta is a must-try!
- Butter: Brings richness and smoothness to the mash.
- Sour cream: Adds creaminess and tang; room temperature is best.
See the recipe card for the full ingredient list with quantities.
Variations
- Dairy-Free: Swap the butter and sour cream for plant-based alternatives like olive oil or vegan margarine and cashew cream for a creamy, dairy-free version.
- Extra Garlicky: Roast an additional head of garlic and mash it in for a bolder, more flavorful garlic punch that garlic lovers will love.
- Herb-Infused Mashed Potatoes: Stir in fresh herbs like rosemary, thyme, or chives for a fragrant twist that brightens the flavor of your mashed red skin potatoes.
- Cheesy: Mix in shredded cheddar, Parmesan, or Gruyère to turn this side into a rich, indulgent comfort food perfect for holidays or cozy weeknights.
How to Make Red Skinned Mashed Potatoes
Making the best red skin mashed potatoes is simple and only takes a few easy steps. Start by prepping your potatoes and garlic so everything cooks evenly and stays flavorful.
- Step 1: Boil the potatoes and garlic. Place the quartered red potatoes and whole garlic cloves in a large pot. Cover with cold water by about an inch and bring to a boil. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Step 2: Drain and prep for mashing. Drain the potatoes and garlic well. This helps keep the mash from becoming watery and sets you up for creamy, skin-on red mashed potatoes.
- Step 3: Mash with butter and sour cream. Add butter, sour cream, black pepper, and onion powder. Use a potato masher for a rustic texture, or a hand mixer on low speed if you prefer slightly smoother potatoes.
- Step 4: Add milk gradually and adjust consistency. Pour in warm milk a little at a time, mashing until you reach your desired creamy consistency. Taste and adjust seasoning as needed, then serve immediately alongside a family-friendly main dish like meatballs and gravy.
Expert Tips
- Choose the right potatoes: Red potatoes are waxy, not starchy, which gives a creamy yet hearty texture. They hold their shape when boiled and are perfect for skin-on mashed potatoes.
- Keep the skins on: No need to peel-thin skins add fiber, color, and rustic charm while saving prep time. Just scrub them clean before cooking.
- Mash carefully for the best texture: Use a potato masher for a rustic texture or a hand mixer on low speed for slightly smoother potatoes. Avoid a food processor or high-speed blender, which can make the mash gluey.
- Make-ahead and keep warm: Mashed potatoes can be prepared ahead of time. Keep them warm in a slow cooker on the "warm" setting or in the oven at 350°F for 15-20 minutes, which is perfect for holiday meals or feeding a crowd. Simply stir in a bit more milk if they thicken during holding.
- Storage and reheating: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave on medium power, stirring occasionally, or in the oven with a splash of milk to restore creaminess.
Serving Suggestions
- For weeknight dinners, serve these creamy red skin mashed potatoes with quick family favorites like ground turkey sloppy joes or Crock Pot Mississippi chicken for a simple and tasty meal.
- These mashed potatoes are the perfect addition to your holiday meals. Pair with classic mains like baked ham with brown sugar glaze and other delicious sides like our sausage stuffing.
Recipe FAQs
Drain the potatoes thoroughly, mash while hot, and gradually add warm milk. Avoid overmixing, especially with electric mixers, to maintain a creamy texture without becoming gluey.
Yes! Double or triple the recipe as needed. Use a larger pot to ensure even cooking and increase the seasonings proportionally.
Reheat them in the microwave with a splash of milk, or in the oven covered at 350°F. For larger batches, keep warm in a slow cooker to stay creamy.
Yes, simply reduce the number of garlic cloves or simmer them with the potatoes to mellow the flavor. This keeps the mash tasty without being too strong for kids. You can even leave it out if preferred!
More Delicious Side Dish Recipes
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Red Skin Mashed Potatoes
Ingredients
- 3 lbs petite red potatoes (washed and quartered)
- 1 Whole head of garlic (peeled and separated)
- 4 tablespoons butter
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- 1½ cups sour cream
- ¾ cup milk
Instructions
- In a large pot, add quartered potatoes and garlic. Add enough cold water to cover the potatoes by 1-inch. Put it on the stovetop and bring it to a boil. Allow it to cook for approximately 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Drain and add butter, black pepper, onion powder, sour cream, and milk with a potato masher or electric mixer. Mash potatoes until the milk and butter are thoroughly mixed, and the potatoes reach a creamy consistency with a few lumps.
- Serve immediately and enjoy!
Notes
- Use red potatoes with the skins on for a rustic, creamy texture.
- Boil potatoes with whole garlic cloves to mellow the flavor.
- Mash gently with a potato masher or low-speed mixer to avoid gluey potatoes.
- Add warm milk gradually to reach the perfect creamy consistency.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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