Creamy Red-Skinned Mashed Potatoes Recipe for Perfect Texture

This red skin mashed potatoes recipe is quick, easy, and full of comfort. With just five ingredients, these mashed potatoes are creamy, flavorful, and perfect as a simple weeknight side or an impressive holiday dish.

Fluffy, whipped, red skin mashed potatoes in a large blue-grey bowl with a spoon on a holiday table.

What Makes This Recipe So Good

Uncomplicated and fast to prepare. Red potatoes have thin, tender skins, so there’s no need to peel. After a quick wash, cube and boil them until very tender, then mash with butter and milk for a silky finish. A sprinkle of fresh chives and a pinch of salt is all you need for a satisfying texture and bright flavor.
Ideal for holiday tables or everyday meals. Because it’s effortless and requires no special equipment, this recipe frees you to focus on other dishes. It pairs beautifully with turkey, ham, beef, or chicken.

Chef’s Tips

Use whole milk for best creaminess. Whole milk adds richness; 2% will work in a pinch, but avoid skim for this recipe. If you need a dairy-free option, substitute full-fat coconut milk and a vegan butter alternative.
Customize the seasoning. The base is intentionally simple, but you can add garlic powder, freshly cracked pepper, or shredded cheese for extra flavor.
Start the potatoes in cold water and cook gently. Add cubed potatoes to cold water, bring to a boil, then reduce to a simmer for even cooking. Over-mashing can make them gluey, so stop when they reach your preferred texture—this recipe works especially well for chunkier mashed potatoes.

More Delicious Side Dishes To Try

Creamy Scalloped Sweet Potatoes
Air Fryer Butternut Squash
Whipped Sweet Potatoes
Texas Roadhouse Green Beans
Air Fryer Zucchini Fries

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Red Skin Mashed Potatoes

Prep: 15

Cook: 15

Total: 30

Simple mashed red skin potatoes blended with butter and milk, finished with fresh chives.

Sam Guarnieri

4 servings

Ingredients

▢ 2 pounds red skin potatoes cubed
▢ salt to taste
▢ ½ cup milk of choice
▢ ¼ cup butter melted
▢ fresh chopped chives for serving

Equipment

Large pot
Colander
Large bowl
Potato masher

Instructions

Place cubed red skin potatoes in a large pot and cover with cold water. Add a large pinch of salt and bring to a boil over medium-high heat.
Once boiling, reduce heat to low and simmer about 15 minutes, or until potatoes are easily pierced with a fork.
Drain the cooked potatoes in a colander, transfer to a large bowl, and lightly mash with a potato masher.
Stir in milk and melted butter, mashing until smooth or to your preferred texture. Taste and adjust salt as needed. Serve warm with fresh chopped chives on top.

Notes

Dairy-free option: swap milk for full-fat coconut milk and replace butter with a vegan butter alternative.
To melt butter quickly, place it in a microwave-safe bowl and heat in short bursts, stirring between intervals until fully melted.
To keep mashed potatoes warm before serving, cover with foil and hold in a low oven (about 200°F) or reheat in the microwave until hot.

Nutrition Information

Servings and nutritional values are approximate and depend on exact ingredients and portion sizes.