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red skin mashed potatoes with cream cheese

Red Skin Mashed Potatoes

  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 12 min
  • Total Time: 32 minutes
  • Yield: 4-5 1x
  • Category: Side
  • Method: Boiled
  • Cuisine: American


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


  • 2 1/2 lbs. red potatoes, scrubbed and quartered
  • 3 tsp. kosher salt, divided
  • 2 Tbsp. unsalted butter
  • 3/4 cup whole milk
  • 2 oz. cream cheese, cubed and at room temperature


  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!


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

Keywords: holidays, Thanksgiving, easy side