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
- 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.
- 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.
- When the potatoes are done, drain out all of the water thoroughly, and using a potato masher, mash the potatoes until desired consistency.
- 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.
- 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