Creamy red mashed potatoes will be your new favorite side dish that goes with everything.
Red mashed potatoes come out sweeter and creamier than other varieties, especially when blended with butter, milk, and savory seasonings.
You Will Love These Red Mashed Potatoes Because…
- Rich, buttery flavor with a hint of garlic.
- Milk and butter add a velvety, smooth texture.
- No peeling needed, making it easy and quick!
- Red skin potatoes bring a sweet, creamy taste.
- Perfect for soaking up sauces or as a tasty side dish.
Ingredients
Red Potatoes: Baby red potatoes are a good choice because they have the most potassium and are less starchy than other potato varieties. They also have thinner skins and are sweeter.
Dairy: Full-fat butter and milk will make the creamiest red mashed potatoes, but you can use your favorite non-dairy milk alternatives and leftover bacon grease instead of the butter.
Variations: Stir in your favorite seasoning blend for more flavor if you like. Top mashed red potatoes with sliced chives, bacon bits, or fresh herbs like thyme, rosemary, or a sprinkle of homemade Italian seasonings. Even a sprinkle of parmesan cheese will add hearty flavor to red mashed potatoes.
How to Make Red Mashed Potatoes
- Prepare potatoes (recipe below).
- Boil potatoes in water until tender. Drain.
- Mash potatoes with garlic and butter in the same pot.
- Stir in heated milk and mash.
- Season with salt and pepper before serving.
Tips For the Best Mashed Potatoes
- Be sure to cut potatoes into uniform sizes so they cook at the same rate.
- Soak cut potatoes in cold water for 30 minutes and pat them dry before boiling. This releases some of the starch so they come out extra fluffy.
- Draining (and rinsing) the potatoes thoroughly will keep them from becoming wet and gluey.
Serving and Storing Red Mashed Potatoes
Mashed red potatoes and simple entrees like homemade meatloaf, roast chicken, or pork chops smothered in a mushroom sauce are amazing. Or use them for mashed potato balls.
Keep leftover red mashed potatoes in a covered container in the refrigerator for up to 4 days. Reheat them on the stovetop or in the microwave and mix in a little milk to loosen them up.
Freeze portions in zippered bags and thaw overnight in the microwave before reheating. Adjust seasonings before serving.
What to Serve With These Spuds…
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Red Mashed Potatoes
Equipment
Ingredients
- 2.5 pounds red potatoes
- ¼ cup butter cut into pieces
- ½ cup milk or cream
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Scrub potatoes and dice into 1-inch pieces. Place in a large saucepan and cover with cold water.
- Bring potatoes to a boil over high heat, and cook uncovered 15 minutes or until fork-tender. Drain well.
- Heat milk in the microwave until warm (about 40 seconds).
- Add butter and garlic powder to the potatoes and begin mashing. Pour in heated milk while mashing until the desired consistency is reached.
- Taste and season with salt and pepper. Serve hot.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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