There is no need to peel your potatoes to make these delicious Red Skin Mashed Potatoes! These creamy, flavorful mashed red potatoes are kissed with garlic and are insanely delicious! They make the perfect easy side dish for nearly any entree.
You can never have too many recipes for mashed potatoes! I mean, can't we all agree, that mashed potatoes are one of the best side dishes EVER?!
But on busy weeknights, I often turn to Mashed Red Potatoes as my side of choice.
Why You Will Love This Recipe for Mashed Red Potatoes
- No need to peel the potatoes. The most tedious part of making mashed potatoes is peeling them. But when you use red-skinned potatoes there is absolutely no reason to remove the peel. The peels become soft and tender and fold easily into the potatoes, making mashed red potatoes the easiest way to make mashed potatoes.
- Super flavorful. Seasoned with just the right amount of garlic and finished with sour cream, these mashed red potatoes are incredibly delicious!
- The perfect side dish. Red-skinned mashed potatoes are easy enough to make on a busy weeknight but the flavor is so exceptionally good they are worthy to be served for a holiday meal.
- Only 6 ingredients are needed! This recipe comes together with six, inexpensive easy-to-find ingredients to create a delicious potato side dish.
Notes on Ingredients
- Red Potatoes: This recipe is designed for red potatoes, which are must less starchy than russet potatoes. While any size works, larger red potatoes are often less expensive than baby red potatoes.
- Salt: While I typically prefer using kosher salt for savory dishes, you can opt to use table salt or kosher salt to season your cooking water.
- Cream/Milk: For the richest results, use heavy cream or half and half to thin the mashed potatoes. For lighter, yet still perfectly creamy red mashed potatoes, use milk of any fat percentage you like.
- Butter: Unsalted butter is best so that you can control the level of salt in your mashed potatoes.
- Garlic Powder: Garlic powder is the best choice, as it will season the potatoes without overpowering them, as raw, minced garlic would easily do.
- Sour Cream: Use full-fat or reduced-fat, not fat-free sour cream, as fat-free sour cream does not have the same flavor or consistency.
- Hate Garlic? Simply omit the garlic powder.
- Dairy-Free Mashed Red Potatoes: Use your favorite non-dairy butter in place of the butter, non-dairy sour cream in place of sour cream, and vegetable broth or non-dairy plain milk in place of the milk. Keep in mind you may not need to add any additional salt to your potatoes after mashing, as the broth, nondairy butter, and nondairy sour cream have added salt.
∗ Tips for the Best Mashed Red Potatoes ∗
- Heavily salt the cooking water. Just like when cooking pasta, it is crucial to heavily season the water with salt when boiling potatoes. The potatoes will drink up the water as they cook, and salty water ensures flavorful potatoes.
- Drain the potatoes well. After cooking the potatoes until they are fork-tender, you want to drain them in a colander. But don't stop there! Place the drained potatoes back into the hot pan and let them sit for a minute or two. This will help any excess water to evaporate and the flavor of the potatoes to intensify.
- Use a potato masher. While red potatoes are much more forgiving than russet potatoes, don't be tempted to break out a mixer when making mashed potatoes, as that can give your potatoes a gummy texture.
- Add sour cream. Sour cream is my secret to adding tang and creaminess to these red-skinned mashed potatoes and to help keep them super light and fluffy. It is optional but highly encouraged to turn good mashed potatoes into spectacular mashed potatoes.
Pairing and Serving Ideas
From elegant dinners like Chicken Marsala or Pan-Seared Ribeye Steak to weeknight family favorites like Pizza Meatloaf or Homemade Rotisserie Chicken, these mashed red potatoes pair well with just about any entree.
Storage & Reheating Instructions
- Refrigerate: Allow the red skin mashed potatoes to cool fully, Once cooled, transfer the potatoes to an airtight container and store them in the refrigerator for up to 4 days.
- Freeze: Transfer the cooled mashed red potatoes to a freezer-safe container. Store in the freezer for up to 1 month.
- Reheat: Defrost the mashed potatoes overnight in the refrigerator if needed. Reheat individual servings in the microwave in 30-second intervals until warmed through. If needed, add a splash of milk or broth to loosen up the potatoes after reheating. For larger amounts, spread the potatoes in an oven-proof baking dish, stir in a little milk or cream, and cover the pan with foil. Bake at 350 degrees F for 20 to 30 minutes or until warm.
More Favorite Potato Recipes
- Air Fryer Potatoes
- Roasted Potatoes and Carrots
- Instant Pot Baked Potatoes
- Twice Baked Potatoes
- Homemade Oven Fries
- Easy Potato Frittata
If you enjoyed this recipe for Mashed Red Potatoes, please leave a review and comment below.
No-Peel Mashed Red Potatoes with Garlic
- 3 pounds red potatoes
- 3 teaspoons kosher salt divided
- 3-4 tablespoons butter melted, see note
- ¼-1/2 cup milk warmed
- ½ cup sour cream
- 1 teaspoon garlic powder
- Wash and scrub red potatoes well. Dice into 1-inch cubes and place them into a heavy-bottomed large pot. Cover with cold tap water so that the potatoes are covered with about 1 inch of water. Stir in 2 teaspoons of kosher salt.
- Over high heat, bring the water to a rapid boil. Once boiling, reduce the heat to medium and simmer the potatoes until extremely fork-tender, about 20-25 minutes.
- Turn off the heat and drain the potatoes, returning them back to the hot pan. Place the pan over low heat and cook for 1 minute or so, to evaporate any excess moisture.
- Using a potato masher, mash the potatoes to break them down as best you can.
- Add in the garlic powder, ½ teaspoon of kosher salt, 3 tablespoons of melted butter, and ¼ cup of the warmed milk, and stir until creamy. Add in additional butter and milk as desired to reach the right consistency and richness. Stir in the sour cream. Taste and add in additional salt if needed. Serve.