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Easy Red Skin Mashed Potatoes
Our red skin mashed potatoes are made with butter and half and half. So creamy and easy to make, yet so delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 184 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 Pounds unpeeled red potatoes
- 2 Teaspoons kosher salt
- 2 Tablespoons unsalted butter
- 1 Cup half-and-half
- Fresh chives or parsley for garnish
Instructions
- Wash and cut the red potatoes into 1-inch cubes, leaving the skin on.
- Place the cubed potatoes in a pot and cover them with cold water to about 1 inch above them, add salt, and bring water to a boil over high heat.
- Lower heat to medium and cook potatoes uncovered for 15 to 18 minutes, until fork tender.
- While the potatoes are cooking, melt the butter in a small saucepan, then add the half-and-half and heat it for 2 to 4 minutes, stirring occasionally. Turn the heat off before it starts boiling.
- Strain the potatoes, then mash them with a potato masher to your desired consistency.
- Add half of the butter and half-and-half mixture and fold it in, then slowly add the rest of it a little at a time, as needed, making sure to combine it well.
- Taste and add more salt if needed.
- Serve warm, garnished with chopped chives or parsley.
Cup of Yum
Notes
- Using a mixer? It's easy to overmix mashed potatoes, especially with a mixer or food processor. A simple potato masher will allow you to mix the potatoes enough without making them gluey and gummy. If you use a stand mixer, be careful not to overmix the potatoes. Never use a food processor.
- Potatoes are gluey? Both overcooking and overmixing can contribute to a gluey texture. Ensure to cook the potatoes until you can easily pierce them with a fork, then drain them immediately.
- To Store: Place premade or leftover mashed potatoes in an airtight container in the fridge. Use them within three to four days.
- To Reheat: Smaller portions can be reheated in the microwave for one to two minutes. Or place the potatoes in an oven-safe dish with a little extra cream or butter, cover, and heat for 20-30 minutes at 325 degrees F. Stir them after about 15 minutes.
- To Freeze: If you have lots of leftovers or like to meal prep, red skin mashed potatoes can be frozen in airtight containers for two months. Thaw in the fridge overnight and reheat using the instructions above.
Nutrition Information
Calories
184kcal
(9%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
631mg
(26%)
Potassium
815mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
206IU
(4%)
Vitamin C
15mg
(17%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 184
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 631mg | 26% |
| Potassium | 815mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.