Red potatoes make the creamiest, most wonderful Mashed Potatoes.
No need for a potato peeler here! Red potatoes have the thinnest skin, so not only is there no need to peel it off for these Mashed Red Potatoes, but there’s just enough of it to add a delightful texture to this dish. Plus, the little bits of red are visually appealing: after all, we do eat first with our eyes!
The mashed potato is such a beloved part of our culture, and not just our food culture. In 1959, James Brown recorded a song called “(Do The) Mashed Potato!” inspired by a dance with the same name! And maybe you’ve heard about this thing where people shout out, “Mashed potato,” on the golf course right after a player takes a swing (this is bad golf etiquette, but it does happen). In my house, when someone shouts out, “Mashed potatoes!” it’s because they’re so happy to see a pot of them ready on the stove!
These Mashed Red Potatoes have a buttery goodness and a delicious tang from the sour cream. In this recipe, there are only four ingredients (not counting salt and pepper), and they are ones I always have on hand so I can whip up a batch in no time. There are only 3 steps and, as I said, peeling isn’t one of them. We used to call mashed potatoes made with the skin on “smashed potatoes” but now that there are recipes for actually smashing a cooked potato down with the bottom of a drinking glass and then roasting them in the oven, we don’t want to create any confusion…so keep the skins on and just call them Mashed Red Potatoes!
In the realm of comfort foods, there are few dishes more homey than mashed potatoes. That’s one reason why these Mashed Red Potatoes go so well with things like Roasted Chicken or Meatloaf or an open-faced sandwich made with Brisket and covered in Gravy.
What’s So Special About Red Potatoes?
Variety is the spice of life, so we are grateful that there are so many varieties of potatoes. Some are great for roasting, others for salads, some are perfect for french fries! But when you are talking about mashing potatoes with the skins on, nothing beats the red potato.
Red potatoes also come in different varieties, including Red Bliss, Red Gold, and French Fingerlings. One of the things that distinguishes red potatoes from other types, such as russets, is their super-thin skin, which makes them ideal for recipes like this one. But here’s another great thing about the skin on red potatoes: it contains a lot of fiber and essential vitamins and minerals, like vitamins B and C, iron, and potassium. And the taste and texture? Red Potatoes are known for their subtle sweetness and their very creamy texture, being a waxy potato. Waxy potatoes are low in starch and high in moisture, so they will produce the perfect mash.
Ingredients
- 2 pounds small red potatoes, quartered
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup sour cream
- Salt to taste
- Black pepper to taste
How to Make Mashed Red Potatoes
Step 1: In a large pot, bring salted water to a rolling boil. Carefully add the quartered red potatoes and cook until they are tender yet firm, which should take about 15 minutes. Drain the water from the potatoes.
Step 2: Place the drained potatoes in a large mixing bowl. While they are still warm, add the unsalted butter, whole milk, and sour cream. Season with salt and black pepper to your liking.
Step 3: Using a potato masher or an electric hand mixer, mash the potatoes until they reach your desired consistency. For a smoother texture, continue mashing or mixing until no lumps remain. For a chunkier texture, mash lightly.
FAQs & Tips
How do I store these Mashed Red Potatoes?
Store Mashed Red Potatoes in an airtight container or a bowl covered with plastic wrap in the refrigerator for up to 4 days. You can also freeze cooled mashed potatoes in an airtight container for up to a month; any longer than that and the liquid in the potatoes could form ice crystals. Thaw frozen mashed potatoes overnight in the fridge before reheating.
Salt your water!
Even though you will season these potatoes with salt and pepper before serving, it’s always a good idea to boil the potatoes in salted water—this additional layer of flavor really does make a difference!
Dry your cooked potatoes!
Make sure your potatoes are dry before you add the butter, milk, and sour cream. The best way to do this is to put them right back in the hot pot after you drain them and shake them gently for a few minutes to make sure all of the residual moisture evaporates.
Serving Suggestions
Mashed potatoes are meant for the holidays, right? I mean, Thanksgiving just wouldn’t be complete without them. That’s why I always serve Mashed Red Potatoes with my Herbed Roasted Turkey (along with Roasted Brussels Sprouts, Johnson Stuffing, Corn Casserole, and Cranberry Horseradish Sauce, of course!!). But you can’t just reserve mashed potatoes for the holidays or you might have a mutiny on your hands. So, for a great weeknight dinner, pair Mashed Red Potatoes with this Garlic Butter Baked Chicken and some Green Beans Almondine, or use them as a base for these big-time, crowd-pleasing Bacon-Wrapped Sausages!
Of course, there are some classic dishes that demand Mashed Red Potatoes, like Salisbury Steak with Mushroom Gravy or Braised Beef Short Ribs, but you can invent some new combos, too, like serving Mashed Red Potatoes with Buffalo Chicken Chili—why not? And what about this for a great lunch or brunch item: form leftover cold mashed red potatoes into patties, brown each side in a hot pan with some olive oil, and then top them with some Poached Salmon and Yogurt Herb Sauce. Delish!
Mashed Red Potatoes
Ingredients
- 2 pounds small red potatoes quartered
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup sour cream
- salt to taste
- black pepper to taste
Instructions
- In a large pot, bring salted water to a rolling boil. Carefully add the quartered red potatoes and cook until they are tender yet firm, which should take about 15 minutes. Drain the water from the potatoes.
- Place the drained potatoes in a large mixing bowl. While they are still warm, add the unsalted butter, whole milk, and sour cream. Season with salt and black pepper to your liking.
- Using a potato masher or an electric hand mixer, mash the potatoes until they reach your desired consistency. For a smoother texture, continue mashing or mixing until no lumps remain. For a chunkier texture, mash lightly.
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