Red Skin Mashed Potatoes Recipe
I absolutely love this mashed potato recipe because it creates the perfect blend of creamy and rustic textures with those red skin chunks. Plus, the rich flavors of garlic, butter, and sour cream make it an undeniably comforting and indulgent side dish that pairs seamlessly with just about anything.
I enjoy preparing dishes that are snug and cozy—you’re not going to get much cozier than my Red Skin Mashed Potatoes. For that dish, which serves four people, I use 2 pounds of beautiful red skin potatoes that are so clean they practically shine; I wash and quarter them and fill a large pot with them and enough water to just cover them.
I then boil them with 4 cloves of garlic, minced, 1/2 cup of unsalted butter, and sour cream.
Ingredients
Potatoes with red skin: Source of carbs, supplying energy and fiber.
Garlic: Imparts aromatic flavor, antioxidant-rich, along with possibly other health benefits.
Butter: Contributes rich, creamy texture; fat and vitamins.
Sour cream: contributes sharp flavor, is a source of fat and probiotics.
Milk the Whole: Creaminess added, source of protein and calcium.
Chives: An optional garnish that adds a mild onion flavor and is rich in vitamins.
Ingredient Quantities
- 2 pounds of red skin potatoes, washed and quartered
- 4 cloves of garlic, minced
- 1/2 cup of unsalted butter, melted
- 1/2 cup of sour cream
- 1/4 cup of whole milk
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons of chopped fresh chives (optional)
Instructions
1. Take the red skin potatoes, quartered, and place them in a big pot. Cover them with cold water and add a pinch of salt to the water.
2. Heat the pot on high until the water is boiling. When the water is at a full boil, reduce the heat to medium-low and cover the pot. Let the potatoes simmer in the covered pot for about 15-20 minutes, or until a fork inserted into a potato meets little resistance.
3. Remove the excess water from the potatoes by pouring it into a colander and returning the potatoes to the cooking pot.
4. Put the garlic that you have minced into the pot with the potatoes.
5. Add the melted butter, sour cream, and whole milk.
6. With a potato masher, gently mash the potatoes. They should be creamy, with some chunks remaining for texture.
7. Add salt and freshly ground black pepper as needed to adjust the flavor. Seasoning is an adjustment made to enhance taste.
8. Combine all the ingredients completely and gently in the bowl with the potatoes. Ensure everything is evenly incorporated.
9. If you are using them, fold in the chopped fresh chives to add color and flavor.
10. Serve warm the mashed potatoes, a delightful side dish to make any meal You love. Complement your favorites with this dish!
Equipment Needed
1. Large pot with lid
2. Colander
3. Potato masher
4. Cutting board
5. Knife
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
FAQ
- Can I use a different type of potato?Yes, you can use Yukon Gold or Russet potatoes in place of red skin potatoes, but the consistency and taste might be off a bit.
- Can I make this recipe dairy-free?Of course! You can use butter and sour cream that come from plants and replace any milk called for in a recipe with a non-dairy milk of your choice.
- How do I store leftover mashed potatoes?Keep them in an airtight container in the refrigerator, and they will last 3-4 days.
- Can I freeze mashed potatoes?Indeed, you can freeze them in a vacuum-sealed bag for up to a month. To reheat, allow them to thaw in the fridge and heat them on the stovetop or in the microwave.
- Is it necessary to peel red skin potatoes?No, you do not need to peel the potatoes. Since the skin has a lot of flavor and adds texture to the mash, and also since the skin has a lot of nutrients, it would be better not to peel the potatoes.
- Can I add other ingredients for extra flavor?Of course! Think about incorporating roasted garlic or grated Parmesan cheese for even more layers of flavor.
- How can I make my mashed potatoes creamier?Boost the butter or sour cream, then utilize a potato masher or ricer to achieve an even smoother texture.
Substitutions and Variations
For the red potatoes: Use Yukon Gold potatoes for a creamier texture.
For the garlic: Use roasted garlic for a milder, sweeter flavor.
For the unsalted butter: Use olive oil for a light option.
For the sour cream: Greek yogurt is a good substitute for a creamy, healthier twist.
To make it lactose-free: For whole milk, use almond milk or oat milk.
Pro Tips
1. Garlic Infusion: For a more pronounced garlic flavor, sauté the minced garlic in a bit of the melted butter before adding it to the potatoes. This will mellow the garlic and enhance its sweetness.
2. Creamy Texture Tip: For extra creamy potatoes, use a potato ricer instead of a masher. This will give you a smoother texture while still leaving some texture.
3. Dairy Warming: To ensure the mashed potatoes stay warm and don’t seize up, warm the sour cream and milk slightly before adding them to the potatoes. This helps everything blend together more smoothly.
4. Chive Freshness: Add the chopped chives at the very end just before serving to preserve their vibrant color and fresh, onion-like flavor.
5. Butter Boost: Consider browning the butter before using it. Browned butter adds a nutty, rich depth of flavor that can elevate the overall taste of the dish.
Red Skin Mashed Potatoes Recipe
My favorite Red Skin Mashed Potatoes Recipe
Equipment Needed:
1. Large pot with lid
2. Colander
3. Potato masher
4. Cutting board
5. Knife
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
Ingredients:
- 2 pounds of red skin potatoes, washed and quartered
- 4 cloves of garlic, minced
- 1/2 cup of unsalted butter, melted
- 1/2 cup of sour cream
- 1/4 cup of whole milk
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons of chopped fresh chives (optional)
Instructions:
1. Take the red skin potatoes, quartered, and place them in a big pot. Cover them with cold water and add a pinch of salt to the water.
2. Heat the pot on high until the water is boiling. When the water is at a full boil, reduce the heat to medium-low and cover the pot. Let the potatoes simmer in the covered pot for about 15-20 minutes, or until a fork inserted into a potato meets little resistance.
3. Remove the excess water from the potatoes by pouring it into a colander and returning the potatoes to the cooking pot.
4. Put the garlic that you have minced into the pot with the potatoes.
5. Add the melted butter, sour cream, and whole milk.
6. With a potato masher, gently mash the potatoes. They should be creamy, with some chunks remaining for texture.
7. Add salt and freshly ground black pepper as needed to adjust the flavor. Seasoning is an adjustment made to enhance taste.
8. Combine all the ingredients completely and gently in the bowl with the potatoes. Ensure everything is evenly incorporated.
9. If you are using them, fold in the chopped fresh chives to add color and flavor.
10. Serve warm the mashed potatoes, a delightful side dish to make any meal You love. Complement your favorites with this dish!