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Closeup view of red skin mashed potatoes with scallions and a pat of butter on top.

Red Skin Mashed Potatoes

Do you dream of the perfect mashed potatoes? These Red Skin Mashed Potatoes are buttery, garlicky, and so easy to make. The left-on skins add a great texture and some extra nutrition, too.
5 from 1 vote
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Course: Side
Cuisine: American
Keyword: Holiday Side Dishes, Mashed Potatoes, Potato Recipes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 8 servings
Calories: 211kcal
Author: Sues

Ingredients

  • 3 lbs. unpeeled red potatoes, cut into quarters
  • 4 Tbsp unsalted butter, divided
  • 1 ½ Tbsp minced garlic (from 4-5 cloves)
  • ¾ cup whole milk (can substitute with 2%)
  • ¼ cup heavy cream
  • Fresh scallions or chives, for garnish

Instructions

  • Place potatoes in a large pot and add enough cold water to cover potatoes. Add 1 Tbsp salt and bring water to a boil.
  • Lower heat to a simmer and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain potatoes using a strainer and set aside. 
  • Return pot to medium-low heat and melt 2 Tbsp butter. Add garlic and cook for 1-2 minutes, until aromatic, but not browning too much.
  • While garlic is sautéing, combine milk and cream and heat in a small saucepan over low heat or heat in microwave. Heat until hot, but not boiling.
  • Return potatoes to pot and mash with a potato masher until desired consistency is reached. Take care not to over-mash or else you may get gummy potatoes (I like to leave some chunks, but you can also mash until smooth).
  • Add remaining butter, hot milk/cream mixture, ½ tsp salt, and ½ tsp pepper and stir to combine.
  • Serve with chopped scallions or chives and an additional pat of butter, if desired.

Nutrition

Calories: 211kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 42mg | Potassium: 823mg | Fiber: 3g | Sugar: 4g | Calcium: 54mg | Iron: 1mg
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