Thick, creamy, and buttery red skin mashed potatoes are so easy to make and don't require any peeling! The thin, tender skin on red potatoes adds nice texture and a pop of color. You'll love the incredible flavor that simple garlic infused butter adds to these red skin mashed potatoes!
Garlic Red Skin Mashed Potatoes.
Red skin mashed potatoes are my favorite because they don't require any peeling! Your hands will thank you!
The skin on red skin potatoes is so thin and tender that it just adds a subtle touch of texture to the mashed potatoes, along with a pretty pop of color!
Mashing waxy red skin potatoes results in thick, creamy mashed potatoes that are both silky smooth but also a little chunky. The combination is perfect! Combined with the perfect ratio of garlic infused butter, milk and cream, you'll be coming back to this recipe again and again!
These mashed potatoes are perfect for the Holidays or any week night. I highly recommend serving them with my Creamy Dijon Chicken!
Are Red Potatoes Good for Mashing?
Yes! Red skin potatoes are great for mashing and don't require any peeling! Their waxy texture results in thick, creamy and silky mashed potatoes that everyone will love.
However, be careful not to over-mash red skin potatoes because they can become gluey!
Why You'll Love Red Skin Mashed Potatoes.
No peeling! You don't have to peel red skin potatoes, saving you so much time! Just cut them into even cubes and boil!
Garlic infused. Butter, milk, cream and garlic is simmered together on the stove, really bringing out the flavor of the garlic and allowing the garlic to infuse the butter, milk and cream before mixing with the potatoes.
Creamy and delicious. Red skin potatoes make the best creamy, buttery mashed potatoes, and the thin, tender skin adds nice texture.
- Red skin potatoes.
- Heavy whipping cream.
Is it OK to leave skin on mashed potatoes?
Yes! Depending on the potato though, you may want to peel them first.
Russet potatoes have a tougher skin that can be hard to chew, so I recommend peeling them before boiling and mashing. Any other potato, you can leave the skin on!
Red skin potatoes don't require any peeling prior to boiling or after boiling! Red skin potatoes have a thin, tender skin, so you can mash the whole potato, skin and all!
How to Make Red Skin Mashed Potatoes.
Red skin potatoes don't need to be peeled, making them the perfect potato for mashing! Here's how you do it!
- Cut the potatoes. Cut the potatoes into even sizes, about 2" cubes. Leave the skin on!
- Boil the potatoes. Add the cubed potatoes to a large pot and cover with water, then season with salt. Boil until the potatoes are fork tender, then strain.
- Make garlic infused butter, milk and cream. While the potatoes boil, heat together garlic, butter, milk and cream in a small saucepan. Simmer for about 2 minutes to allow the garlic to release it's flavor.
- Mash the potatoes. Mash the potatoes, then drizzle with the garlic infused butter, milk and cream and sprinkle with salt and pepper. Mash again until combined.
How to Keep Mashed Potatoes Warm.
Cover. If you're serving the potatoes within 30-45 minutes, simply cover the potatoes with a lid or tinfoil. The potatoes will stay warm for at least 30 minutes.
Slow cooker. Transfer the potatoes to a slow cooker and set to warm. The potatoes will keep for at least a few hours, just give them an occasional stir so they heat evenly.
Oven. Transfer the potatoes to an oven safe dish and cover with a lid. Place in the oven and heat to the lowest temperature. The potatoes will keep for at least a few hours, just give them an occasional stir so they heat evenly.
Reheating Mashed Potatoes.
Oven. Preheat the oven to 325 degrees F and transfer the potatoes to an oven safe dish. Add a little extra butter and milk or cream to keep the potatoes moist, then cover and bake until heated through, about 20-30 minutes. Stir the potatoes after about 15 minutes.
Slow cooker. Pour a little milk in the bottom of a slow cooker then top with the mashed potatoes and a little butter. Heat on low, stirring occasionally, until heated through, about an hour.
Microwave. Start with 1-2 minute intervals, then stir and continue heating until desired temperature. If the potatoes seem dry, add more butter and milk or cream.
FAQ & Troubleshooting.
Do you have to peel red skin potatoes?
Nope! Red skin potatoes have thin, tender skin, making them perfect for mashed potatoes.
How long do you boil potatoes?
When potatoes are cut into 2" cubes, they take about 20 minutes to boil.
How do you know when boiled potatoes are done?
The easiest way to check if the potatoes are done cooking is to insert a fork into the center of a few potatoes. If the fork easily pierces the potato through to the center, then the potatoes are done cooking.
Should you salt water when boiling?
Yes! Boiling potatoes in salted water adds so much flavor to the potatoes! You'll be surprised.
Can you make mashed potatoes ahead of time?
Yes! You can make the potatoes a few days in advance and store in the fridge. Reheat in the oven, crockpot or microwave.
Why are my mashed potatoes sticky like glue?
There are a couple reasons for this. Overcooking or over mixing/mashing potatoes can cause them to become gummy. Once the potatoes are done cooking, strain them immediately! To prevent over mixing, use a potato masher. If you use an electric mixer, make sure you don't over do it!
What to Serve with Mashed Potatoes!
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Red Skin Mashed Potatoes
- 3 pounds red skin potatoes, unpeeled and cut into 2" cubes
- ½ tablespoon + 1 teaspoon salt
- 2 garlic cloves, minced
- 6 tablespoons butter
- ½ cup milk (whole or 2%)
- ½ cup heavy whipping cream
- ½ teaspoon black pepper
- Optional garnish: fresh chopped chives
- Add the potatoes and ½ tablespoon of salt to a large pot and fill with enough water to cover the potatoes. Bring to a gentle boil and cook until the potatoes are fork tender, about 15-20 minutes.
- When the potatoes are nearly done cooking, add the garlic, butter, milk and heavy whipping cream to a small saucepan. Bring to a gentle simmer over medium-low heat for about one minute (do not boil).
- Drain the potatoes and return to the pot. Mash until mostly smooth. Pour in half of the garlic infused butter, milk and cream and mash until combined. Pour in the second half and sprinkle with 1 teaspoon of salt and ½ teaspoon black pepper; mash until desired consistency. Careful not to over mix the potatoes, or they can become sticky like glue.
- Transfer to a serving bowl and garnish with more melted butter, flakey sea salt, black pepper and chives.