Red Skin Mashed Potatoes
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Red Skin Mashed Potatoes
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Creamy and flavorful red skin mashed potatoes are a rustic, easy side dish that's bursting with butter, chives, and cream cheese.
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Ingredients
- 1 ½ lbs. red potatoes, quartered
- 3 ounces cream cheese, at room temperature (about 4 ½ tablespoons)
- 3 tablespoons buttermilk, at room temperature (or substitute with whole milk, heavy cream, or half-and-half)
- 1 ½ tablespoons salted butter, cubed, at room temperature
- ½ teaspoon kosher salt, plus more to taste
- Dash of ground black pepper, plus more to taste
- Garnish: chopped fresh chives
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Instructions
- Place potatoes in a pot and cover with water. Bring to a boil. Reduce heat to low; cover and cook until potatoes are tender (about 15-20 minutes).
- Drain potatoes and return to pot. Add cream cheese, buttermilk, butter, salt and pepper; mash to combine. Taste and season with additional salt and pepper, if necessary.
- Garnish with fresh chives just before serving.
Notes
- You do not need to peel red potatoes before boiling. The skin is very thin, so it's easy to bite and chew. Just make sure to scrub the potatoes clean before using in the recipe, and dice into fourths before boiling. Cutting the potatoes speeds up the cooking time and also makes it easier to mash the cooked potatoes later.
- Add the potatoes to the pot of cold water before bring the water to a boil. This is important because if you add potatoes to a pot of already boiling water, the outsides of the potatoes will cook too quickly, while the insides will remain hard. These undercooked potatoes will yield hard lumps in your mashed potatoes.
- Make sure that your cream cheese, buttermilk (or cream), and butter are at room temperature before you mix them into the potatoes.
- If you don't have a potato masher, you can use a fork to mash the potatoes or grab an electric hand mixer.
- Don’t overmix the potatoes. Mash or whip them until mostly smooth, leaving a bit of texture, and then stop! Too much stirring and mixing makes the potatoes gummy.
- Garnish the mashed potatoes with scallions, chives, or fresh herbs like parsley or thyme right before serving. This gives them a touch of bright, fresh flavor!
Nutrition Information
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Serving
1/4 of the mashed potatoes
Calories
238kcal
(12%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
34mg
(11%)
Sodium
434mg
(18%)
Potassium
819mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
447IU
(9%)
Vitamin C
15mg
(17%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1/4 of the mashed potatoes | |
| Calories | 238kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 434mg | 18% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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