Creamy Red Skin Mashed Potatoes

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Creamy red skin mashed potatoes are a comforting and flavorful twist on the classic mashed potato dish. With their rich, buttery texture and subtle earthiness from the red potato skins, this dish brings a rustic charm to any meal. Whether you're making them for a cozy family dinner or a festive gathering, these red skin mashed potatoes are sure to be a crowd-pleaser!

Mashed potatoes have to be one of my favorite comfort foods. I could eat melt in your mouth potatoes anytime. These red skin mashed potatoes are no exception. They are rustic in flavor while maintaining smoothness from the heavy cream, butter and sour cream. If you've ever had sour cream in your mashed potatoes you know what I'm talking about.

These creamy red skin mashed potatoes come together in just 15 minutes and you don't need to use a blender or food processor. In fact, for these potatoes you shouldn't use either just a potato masher is needed. They are the perfect side dish during the week or at a holiday gathering.

If you are looking for more delicious gluten free side dishes, check out my Gluten Free Sourdough Stuffing, this Slow Cooker Mexican Street Corn and these Dairy Free Cheesy Scalloped Potatoes.

WHY YOU'LL LOVE MAKING RED SKIN MASHED POTATOES

• No peeling required. Yay! Just dice up and mash!

• Comforting and cozy. They are so smooth and creamy.

• Great for any occasion. Whether pairing with a main dish during the weeknight or as a holiday side dish, they are perfect.

• One pot recipe. Easy clean up.

INGREDIENTS + NOTES

• Red potatoes: I'm using 2 lbs of red skin potatoes, quartered. Since we are not peeling, make sure to scrub before use.

• Butter: Absolutely needed for potatoes.

• Sour cream: Elevates the creaminess and smoothness of the potatoes.

• Heavy cream: Perfect for richness and creaminess.

• Salt and pepper: To taste.

Scroll down to the recipe card for quantities used.

HOW TO MAKE RED SKIN MASHED POTATOES

Step 1: Boil water and add potatoes

Bring large pot of water to a boil, then add diced potatoes.

Step 2: Cook potatoes

Cook for about 15-20 minutes, until fork tender.

Step 3: Drain water, add butter and mash

After they are cooked, drain the water and add butter. Mash with a potato masher.

Step 4: Add sour cream, heavy cream and season

Add the sour cream, heavy cream, pepper and salt. Continue mashing until potatoes are soft and smooth.

VARIATIONS

• Add garlic: By adding in some garlic cloves or minced garlic, it elevates the natural buttery taste of the red potatoes.

• Add toppings: Crispy bacon bits, shredded cheese, green onions or chives.

• Like them hot? Add in some smoked paprika, cayenne pepper or sprinkle red pepper flakes on top.

• Add herbs. Fresh herbs to add make it pop like rosemary, thyme and parsley.

• Use half and half. If you want to cut down on the fat content, use half and half instead of heavy cream.

EMILY'S TIPS

• Leave the skin on the potatoes. Red potatoes are thin so you don't need to peel the skin. It adds texture and a rustic look along with color to the dish. Scrub and wash them well before use.

• Cut potatoes evenly. This will ensure even cooking.

• Don't overmix. Use a potato masher not a food processor or blender. If you use these devices, they will become gummy in texture.

• Cook potatoes until fork tender. Pierce with a fork to see if they are tender. They shouldn't be too hard or falling apart.

• Use a spoon to fully mix the ingredients together after mashing.

SERVING SUGGESTIONS

Red skin mashed potatoes go pretty much with any meat dish. Whether it's chicken, steak, seafood or pork, these creamy mashed potatoes are the perfect side dish.

I like serving these red skin mashed potatoes with this Slow Cooker Citrus Honey Ham during Easter and even at Christmas.

These potatoes can also be used when making this Shepherd's Pie. This pie is written as a paleo recipe but you can swap the sweet potatoes for these if you are not adhering to paleo.

STORAGE

Leftover can be stored in an airtight container and refrigerated up to 4 days.

To reheat, place on the stovetop and heat until warmed through. You may need to add in a splash of cream to loosen. You can also place in the microwave and warm on intervals until heated through.

I don't recommend freezing mashed potatoes due to the dairy content. It can oftentimes separate and change the texture.

FAQ's

How can I keep the mashed potatoes warm?

You can place in a slow cooker on the "warm" setting. Stir occasionally and add a splash of cream if they start to thicken. Another way is to place on low heat in a 200 degree F oven to keep warm. Both methods are great to use during the holiday seasons.

Can I peel the potatoes?

You can but it is not necessary. The skin is thin an offers nutrients so it is totally optional.

Can I use a mixer or food processor?

No! This will overmix lending to gummy texture and a break down of the starches. Using a potato masher is best.

Can I use half and half or milk in place of heavy cream?

Yes! They will not be as creamy as using heavy cream but still creamy since we are using sour cream.

I hope you give these Creamy Red Skin Mashed Potatoes a try! If you do give this recipe a try, please let me know!

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