These Mashed Red Skinned Potatoes are the most hearty and flavorful side dish. It's comfort food at its finest with these buttery potatoes, loaded with garlic and green onion. These are quick and easy, perfect for a weeknight meal, but also elegant enough for a special occasion or holiday dinner! You can't go wrong with these creamy mashed potatoes.
This girl doesn't need diamonds, just give me a giant bowl of mashed potatoes or pasta and I'm in heaven. I cooked these up yesterday with oven baked short ribs and oh my, what a meal! These would also be delicious with my panko chicken and turkey meatloaf muffins.
These mashed potatoes are savory and have a creamy texture from the milk, sour cream and butter. The skin from the potatoes also bring in more depth. The garlic is cooked in butter to take away that raw, spiciness and transform into a more mellow, melt in your mouth version.
Why You'll Love This Recipe:
- These red skinned mashed potatoes are ready in 30 minutes
- They pair perfectly with any meats or veggies
- No peeling potatoes in this recipe, just quarter them and throw them in the pot
- It's a trip to flavor paradise
Red Skin Potatoes- We start the party with these red skinned potatoes. Red potatoes have a really thin skin, which makes them the perfect option when leaving skin on for mashed potatoes.
Milk & Sour Cream- Whips the potatoes into the best creamy texture. I prefer using a whole milk, or even half and half, to create a nice deep richness. The sour cream brings in a little tangy flavor as well.
Garlic & Butter- One of the best flavor combinations on the face of the earth. Raw garlic has a pungent flavor that I love, but not always in my mashed potatoes. Toasting it for just a minute in the butter really makes the garlic flavor much more subtle and overall much tastier for the palate.
Green Onion (or chive)- Brought in for flavor, crunch and because they look beautiful sprinkled on mashed potatoes.
Substitutions and Variations:
Not big on garlic? Feel free to leave it out.
Are you the opposite and love raw garlic? You don't have to cook it in the butter, but make sure to add the butter into the bowl before mashing.
Want to make these even more extra? Pan fry some bacon and chop it into pieces and add it into the mix.
Cheese also tastes amazing in red skinned mashed potatoes. Sprinkle in some pecorino cheese or parmigiano reggiano, but watch your salt. You may want to back the amount of salt added to ½ teaspoon and then add to taste because both of these cheeses are on the salty side (& delicious).
Chives can be substituted for the green onion.
How to Make Mashed Red Skinned Potatoes:
Here are the Step by Step Instructions for these Mashed Potatoes.
Step 1: Boil Potatoes
Bring a large pot of water to a boil. Cut each potato into quarters and add into the boiling water.
Cook until tender, approximately 15 to 20 minutes. The skin will start to separate from the potato once it gets nice and tender. Pour the potatoes into a colander to remove the water.
Step 2: Make Garlic Butter
Into a small skillet on medium low heat, melt the butter. Add in the garlic and toast for 60 to 90 seconds until fragrant. Remove skillet from burner to avoid the garlic butter from overcooking.
Step 3: Add Ingredients
Into a large bowl or stand mixer bowl, add in the drained potatoes, garlic butter, sour cream, half of the milk, salt and pepper, and 2 tablespoons of green onion.
Step 4: Mash Potatoes
Turn stand mixer onto low with beater attachment to combine ingredients or use a masher to mash the ingredients. If you want more liquid, slowly pour in the remaining milk (If you're happy with the texture, you don't have to add it). Mash until you get the desired consistency. I prefer a few lumps in my mashed potatoes.
Top with the remaining green onions and serve! You can also add butter and/or grated parmesan or pecorino cheese. Enjoy these delicious mashed potatoes.
Make sure to wash and scrub the potatoes really well and remove any large imperfections on the outside of the skins, since you will be eating them.
Use a large enough pot, so you don't have water constantly overflowing from the potatoes boiling.
When testing to see if the potatoes are done, the corners of the skin will start to peel off and a fork should easily split them in half.
Add the milk slowly in phases to get the desired consistency. I use all of the milk, but if you had more water in your potatoes, etc., you may want less milk. This gives you options, rather than pouring it all it at once and having them runnier than you would like.
No! You want to be sure to drain out all of the water, but it is important to have them hot when mashing. They will mash better, plus you want to serve them hot too.
Adding milk, sour cream and butter make mashed potatoes nice and creamy!
When it comes to a skin on mashed potatoes like this recipe, red skinned potatoes are the way to go for their thin, waxy skin. However, if you want to peel potatoes for a classic mashed potato, I recommend a russet or yukon gold potato. These have a higher starch content and will whip up into traditional mashed potatoes really well.