There’s just something about a bowl of red skin mashed potatoes that feels like home. In our house, it’s a dish that makes its way to the table often – whether it’s for a week night dinner, a holiday spread, or just because we’re craving comfort. These mashed potatoes are rich, creamy, and full of flavor, with a little rustic texture thanks to the tender red potato skins we leave on. We don’t mash them completely smooth either – we love leaving a few hearty chunks in there for that homemade, Southern-style bite that reminds you they were made with love (and real potatoes). Simple, satisfying, and always a hit.
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From the TREAT$ kitchen
Red Skin Mashed Potatoes
Yield
Serves 6-8 people depending on your preferred serving size.
Ingredients
Recommended Equipment
- Potato Masher
- Rubber Spatula or Spoon
- Large Pot
- Strainer
Instructions
- Prep the Potatoes: Wash your red potatoes thoroughly. Cut each one in half, then cut those halves in half again – you’re aiming for large, even chunks so they cook evenly.
- Boil Until Tender: Place the potato chunks in a large pot and cover them with water. Bring to a boil over high heat and cook for 15–30 minutes, or until the potatoes are fork-tender.
- Drain & Return to Pot: Once the potatoes are tender, drain them and return them to the hot pot. This helps any excess moisture evaporate and keeps the potatoes warm.
- Mash with Butter: Add ½ stick (4 tablespoons) unsalted butter to the hot potatoes and begin mashing with a potato masher. Leave a few chunks if you like a rustic texture (we do!).
- Creamy Add-ins: Stir in ¼ cup sour cream until fully incorporated. Then slowly mix in the heavy cream, a little at a time, until you reach your desired level of creaminess.
- Season to Taste: Season generously with salt and black pepper to your preference.
Notes
- Try this recipe out with yukon gold potatoes!
TREAT$ by Emoni · treatsbyemoni.com
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