This post may contain affiliate links. Please read our disclosure policy.

This is the ULTIMATE Red Skinned Mashed Potatoes recipe! This simple, easy-to-make recipe gives you perfectly creamy mashed potatoes in 30 minutes or less.

We love serving these Red Skinned Mashed Potatoes with Filet MignonChicken Fried Steak, and especially our Thanksgiving Turkey!

Large white serving bowl filled with red skinned mashed potatoes and a wooden spoon.
Pin this recipe for later!Pin This

Why We Love This Recipe

  • Ready in a flash – These creamy mashed potatoes are ready in just 30 minutes.
  • Rustic and colorful – Red skinned potatoes offer a rustic appearance, while the vibrant green chives add a beautiful and contrasting pop of color.
  • Super creamy and rich – These mashed potatoes are super creamy and flavorful with butter, heavy cream, sour cream, and cream cheese.
  • Fresh garlic and herbs – These mashed potatoes have the perfect amount of garlic and fresh chives, making them an irresistible side dish for any occasion.

Ingredients

  • Red Potatoes – Cut into 1” cubes, skins on.
  • Garlic – Fresh works best in this recipe, but you can substitute garlic powder.
  • Salted Butter
  • Cream Cheese – Adds a cheesy, rich flavor.
  • Sour Cream
  • Heavy Cream – You can also use milk to keep the calories lower. Cream, however, will offer a richer flavor.
  • Fresh Chives – Minced, optional.
  • Kosher Salt & Black Pepper

How To Make Red Skinned Mashed Potatoes

See the recipe card below for full, detailed instructions

  1. Cut potatoes into 1” cubes.
  2. Place potatoes in a large pot of cold water. Bring to a boil and cook until potatoes are fork-tender.
  3. Place garlic in a heat-proof measuring cup with ½ cup boiling water to gently cook the raw garlic.
  4. Drain potatoes and add butter, cream cheese, sour cream, heavy cream, salt, pepper, and the garlic water.
  5. Mash with a potato masher.
  6. Add in chives and blend with a hand mixer until potatoes are fluffy.
Cubes of red skinned potatoes on a cutting board and a silver knife.
Cubed potatoes in a pot of water.
Cubed potatoes and sour cream in a large pot. Pouring liquid from a measuing cup.
Mashed potatoes in a large pot with a potato masher.
Creamy red skinned mashed potatoes and a wooden spoon.

Recipe FAQs

Can I use other types of potatoes for this recipe?

While red-skinned potatoes work best for this recipe, you can also use other waxy potatoes. Prefer starchy potatoes like Russets? Check out my recipe for classic Fluffy Mashed Potatoes.

What potatoes are better for mashing?

Red potatoes are an excellent choice for creating chunky, rustic mashed potatoes due to their waxy texture and low starch content. The thin red potato skins are edible and add extra nutrients and color to dishes, eliminating the need for peeling.

Starchy potatoes like Russets offer more of a light, fluffy texture. They usually require peeling, which can add extra time and effort during preparation, and may have slightly fewer vitamins and minerals when compared to red potatoes.

Can I use milk instead of heavy cream?

Whole milk or half & half can be used instead of heavy cream. Add a little less at first, as milk is thinner than cream.

How do I know when the potatoes are cooked?

A potato is fork tender when pierced with a fork, and the potato releases from the fork without any effort. A cut potato will split apart on contact when it’s fully cooked.

Why are my mashed potatoes sticky?

Mashed potatoes can become sticky if overmixed. Stop mixing the potatoes as soon as they reach a creamy consistency.

Can I make this recipe ahead of time?

Yes, you can prepare the mashed potatoes ahead of time and reheat before serving.

Can I freeze leftover mashed potatoes?

Yes, you can freeze mashed potatoes. However, it may negatively affect the texture of the potatoes.

How do I store leftover mashed potatoes?

Refrigerate in an airtight container for up to 3 days.

Storage

  • These mashed potatoes can be made up to three days in advance and stored in the refrigerator until ready to reheat and serve. 
  • Store leftover mashed potatoes in an airtight container in the refrigerator for up to three days.
  • To reheat in the oven: Spread into a 13”x9” baking dish, cover tightly with foil, and warm in a 350℉ oven until heated through, about 30 minutes. 
  • Freezing mashed potatoes is not recommended, as it will negatively affect the texture of the potatoes. 
  • Use the leftovers to make some crispy Potato Cheese Balls!
Pot of mashed potatoes with red skins and a wooden spoon.

Helpful Tips

  • Peeling Potatoes – The potatoes can be peeled if desired, but we like to leave them on for a rustic appearance. The skin on red potatoes is very tender and packed with nutrients. Keeping the skins on is a big time saver as well!
  • Start With Cold Water – It’s important to add cold water to the pot. When boiling potatoes, you want the water to be the same temperature as the potatoes when starting to ensure even cooking.
  • Boil Until Fork Tender – Boil the potatoes in salted water until easily pierced with a fork.
  • Drain Well – Drain the potatoes well to avoid a watery consistency.
  • Don’t Overmix – The potatoes can become pasty or gluey if overmixed; stop when they reach a creamy consistency. 
  • Fresh Garlic vs. Garlic Powder – No fresh garlic? No problem! You can substitute 1 teaspoon of garlic powder for fresh garlic. Add this in before mashing. 

More Potato Recipes

Recipe
Mashed potatoes on a wooden spoon.

Red Skinned Mashed Potatoes Recipe

5
This is the ULTIMATE Red Skinned Mashed Potatoes recipe! This simple, easy-to-make recipe gives you perfectly creamy mashed potatoes in 30 minutes or less.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

  • 3 pounds red skin potatoes cut into 1″cubed
  • 4 cloves garlic minced
  • 6 tablespoons salted butter cubed
  • 2 ounces cream cheese
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper
  • 1 tablespoon fresh chives minced (optional)
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!

Instructions
 

  • Place potatoes in a large pot, cover with enough cold water to just cover potatoes, salt water with 2 teaspoons salt. Bring to a boil and cook for 12 minutes, or until potatoes are fork tender. Skim foam from surface of water.
  • While potatoes are cooking, place garlic in a heat proof measuring cup. Carefully ladle out about ½ cup boiling water into the measuring cup with garlic. This will gently cook the raw garlic.
  • Drain potatoes, place back in pot. Add the butter, cream cheese, sour cream, heavy cream, remaining salt and pepper, and the starchy garlic water to the hot potatoes.
  • Mash with a potato masher until all large chunks are smashed.
  • Add in chives. Blend with hand mixer on medium for 30 seconds to 1 minute, or until potatoes are fluffy. Do not overmix, they will become gummy. Alternatively, you can just mash them and leave them slightly lumpy.
  • Taste potatoes and adjust seasoning as needed. If you’d like them even more creamy, stir in another splash of cream, keeping in mind that they will firm up significantly as they cool.

Notes

These mashed potatoes can be made up to three days in advance and stored in the refrigerator until ready to reheat and serve. 
Store leftover mashed potatoes in an airtight container in the refrigerator for up to three days.
To reheat in the oven: Spread into a 13”x9” baking dish, cover tightly with foil, and warm in a 350℉ oven until heated through, about 30 minutes. 

Nutrition

Calories: 301kcalCarbohydrates: 29gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 711mgPotassium: 828mgFiber: 3gSugar: 3gVitamin A: 696IUVitamin C: 16mgCalcium: 55mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.