These red skin mashed potatoes are so good you’ll never need another mashed potato recipe again! I’ve been serving them at holiday dinners for years, but they’re also quick and easy enough for weeknight dinners.

red skin mashed potatoes this recipe
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Mashed Red Potatoes

I’ve tested the recipe countless times to make it perfect, and the final result is pure perfection. With just five ingredients, simple steps, and no special tools, you can have this side dish on the table in just over 30 minutes.

Rich, fluffy, and oh-so-creamy, it never disappoints! With a five-star rating, it has proven results as a crowd-pleasing recipe and is consistently reliable, always turning out amazing.

Try it out, and you’ll be hard-pressed to have any leftovers!

WATCH: How to Make Red Mashed Potatoes

red skin mashed potatoes recipe

Mashed Red Skin Potatoes Ingredients

Check the recipe card at the bottom of the page for full information on ingredients and quantities.

  • Potatoes: Use red skin potatoes that are scrubbed clean and quartered.
  • Salt: This is a key ingredient in all the best mashed potato recipes.
  • Butter: I recommend using unsalted butter.
  • Milk: Whole milk works best to create a rich flavor and smooth consistency.
  • Cream cheese: This is my secret ingredient for an ultra-creamy texture and rich flavor. For the best results, use full-fat, brick-style cream cheese.
ingredients for red skin mashed potato recipe

How to Make Red Skin Mashed Potatoes

  • Boil the potatoes: Add scrubbed and quartered potatoes into a large pot and add cold water to about an inch above the potatoes. Add salt and place the pot on the stove. Bring to a boil over high heat. Then reduce the heat to a medium-high and cook until knife tender, about 10-12 minutes. 
red potatoes in stock pot
  • Heat milk and butter: In a small saucepan, heat the milk and butter over medium-low heat until the milk is warm and butter is melted (avoid boiling). Set aside.
milk and butter in saucepan
  • Drain and mash potatoes: After the potatoes are done, drain them thoroughly making sure to get all of the water out. Using a potato masher, mash the potatoes to your desired consistency.
mashed red skin potatoes
  • Add milk and cream cheese: Pour half of the milk mixture over the potatoes and fold it in with a wooden spoon until the potatoes have soaked up all of the liquid. Then add the remaining milk and cream cheese. Stir until milk is absorbed and cream cheese is melted. Avoid overmixing. Taste the potatoes and add more salt and a splash of milk to suit your taste.
red skin mashed potatoes in a pot

How to Fix Runny Mashed Potatoes

To fix runny mashed potatoes, try stirring in a little more cream cheese or shredded cheese, such as cheddar to thicken them up. 

You can also use a thickening agent, such as flour, cornstarch, arrowroot, which I have not tried personally but it’s supposed to work as well. 

Red Skin Mashed Potatoes Recipe Variations

  • Leave some of the potato skin: For a chunkier consistency, feel free to leave some of the potato skins intact.
  • Use half and half: Half and half is a great substitute for whole milk. It’s thicker than milk so taste and adjust the amount as needed. For creamy potatoes, stay away from anything lower in fat or fat-free.
  • Add-ins: Mix in some additional ingredients to add flavor and texture to your mashed potatoes. Some popular options include garlic, chives, bacon, and cheese.
  • Butter: If you’re looking for a healthier alternative to butter, try using olive oil, coconut oil, or avocado oil instead. These oils can add a unique flavor to your mashed potatoes while also providing healthy fats.
  • Dairy-free: If you’re lactose intolerant or vegan, you can use non-dairy milk alternatives like almond milk, soy milk, or oat milk. Then, swap the cream cheese with a plant-based variety, and use oil in place of butter.
  • Seasonings: Experiment with different seasonings to add more flavor to your mashed potatoes. Some popular options include rosemary, thyme, or paprika.

How to Serve Red Mashed Potatoes

Mashed potatoes are a side dish that pairs with so many delicious main dishes, such as: 

red skin mashed potatoes recipe

Leftover mashed potatoes? Make our Turkey Shepherd’s Pie!

Red Skin Mashed Potatoes Q&A

Before we jump into the recipe, let’s answer some frequently asked questions. If you have a question that’s not included, let us know in the comments below.

How many does it serve?

The best part about this red skin mashed potatoes recipe is that it serves only 4-5 people. As a side dish, plan on ½ pound of potatoes per person.

Do you peel red potatoes for mashed potatoes?

Just like our best steak fries recipe, there’s no need to peel the potatoes. Red potatoes are waxy and creamy with thin skin. So they are quick to cook and make the best skin-on mashed potatoes.  

How long to boil red potatoes for mashed potatoes?

Boil the potatoes for about 10-12 minutes or until knife tender. Do not overboil the potatoes, otherwise, they will turn gummy.

Should you salt water when boiling potatoes?

Absolutely yes! Potatoes absorb the water they’re cooked in so it’s important to salt the water to avoid bland potatoes. 

Do you boil potatoes in cold or hot water?

Cold water. Starting with hot water can result in uneven cooking of the potatoes. Always use cold water.

Do you boil potatoes with lid on or off?

Boil the potatoes with the lid off. Covering boiling potatoes can turn them mushy.

What can you use instead of milk in mashed potatoes?

Half and half is a great substitute for whole milk. It’s thicker than milk so taste and adjust the amount as needed. For creamy potatoes, stay away from anything lower in fat or fat-free. 

How far ahead can you make mashed potatoes?

You can make mashed potatoes up to 2 days in advance. Keep refrigerated in an airtight container until ready to serve.

How to reheat mashed potatoes on the stove?

Add a light drizzle of olive oil, avocado oil, or 1-2 tablespoons of butter to a non-stick skillet. Add refrigerated mashed potatoes and heat over low heat, while stirring frequently with a wooden spoon. The key to making sure the potatoes do not stick to the pan is to use low heat and a non-stick skillet.

Why did my mashed potatoes turn out like glue?

Overcooked and overworked mashed potatoes will turn gummy. Use a potato masher to mash the potatoes and stir the milk mixture with a wooden spoon. Avoid using a mixer, food processor, or blender of any sort.

More Potato Side Recipes

Cheesy Baked Mashed Potatoes

Sliced Potatoes in Muffin Pan

Hasselback Potato Gratin

Creamy Potatoes Recipe

If you try our mashed red potatoes recipe, please leave a star rating and a comment letting us know how you liked the recipe.

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red skin mashed potatoes with cream cheese

Mashed Red Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 12 min
  • Total Time: 32 minutes
  • Yield: 4-5
  • Category: Side
  • Method: Boiled
  • Cuisine: American
Print Recipe

Description

Our small-batch red skin mashed potatoes serve 4-5 people. They’re made with butter, milk, and cream cheese. 

Ingredients

Units Scale
  • 2 ½ lbs. red potatoes, scrubbed and quartered
  • 3 tsp. kosher salt, divided
  • 2 Tbsp. unsalted butter
  • ¾ cup whole milk
  • 2 oz. cream cheese, cubed and at room temperature

Instructions

  1. Place potatoes in a large pot and cover with cold water about an inch above the potatoes. Add 2 teaspoons of salt and bring to a boil over high heat. Reduce heat to a medium-high and cook, uncovered, until knife tender, about 10-12 minutes.
  2. Meanwhile, while the potatoes are cooking, heat milk, butter, and 1 teaspoon of salt in a small sauce pan. You want the milk just warmed and butter melted. Avoid boiling the milk.
  3. When the potatoes are done, drain out all of the water thoroughly, and using a potato masher, mash the potatoes until desired consistency.
  4. Pour half of the milk mixture over the potatoes and fold it in with a wooden spoon until potatoes have soaked up the milk. Add the remaining milk and cream cheese. Fold in until the milk is absorbed and cream cheese is melted. Avoid over-mixing or the potatoes will become gluey. Taste the potatoes and add extra salt and more milk if desired.
  5. Serve warm garnished with freshly cracked black pepper and minced fresh parsley or chives!

Notes

  • Tips, Tricks, and Leftovers: See post for FAQ, tips, tricks, and leftovers.

Nutrition

  • Serving Size:
  • Calories: 252
  • Sugar: 5.2 g
  • Sodium: 836.5 mg
  • Fat: 8.9 g
  • Carbohydrates: 38.5 g
  • Protein: 6.3 g
  • Cholesterol: 24.4 mg

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