Red Skin Mashed Potatoes
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!
Ingredients
- 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
Instructions
- 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.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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