Red Skin Mashed Potatoes Recipe

Our small-batch red skin mashed potatoes serves 4-5 people. They’re made with butter, milk, and cream cheese. So creamy and easy to make!

It’s the perfect side dish to pair with our Herb Roasted Turkey Breast.

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Red Skin Mashed Potatoes

With only 5 ingredients these red skin mashed potatoes make an effortless side dish for any occasion. There are no special steps or tools involved. Simply a perfect ratio of red potatoes, milk, butter, cream cheese, and salt.

These mashed potatoes are perfectly thick and creamy, just like our Yukon gold mashed potatoes. They are very easy to make and even easier to reheat. Plus leftovers make the best mashed potato cakes or potato perogies. 

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.

Do you have to peel red potatoes before boiling?

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 do you boil potatoes with skin on?

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.

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. 

• 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.

• 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.

• 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.

More Potato Side Recipes

• Cheesy Mashed Potatoes
• Potato Stacks
• Hasselback Potato Gratin
• Potatoes in Cream Sauce

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

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