Red Skin Mashed Potatoes are a classic favorite that never gets old. Loaded with butter and sour cream, these rustic spuds are always a crowd pleaser. Their bright, vibrant red skins will impress your guests and make for an unforgettable side dish.
Red Skin Mashed Potatoes, A Delicious Steak House Side
We can’t always get out to our favorite steak house to enjoy all the delicious sides they have to offer, so we make them at home. These Red Skin Mashed Potatoes are at the top of the list! Of course we also love traditional creamy mashed potatoes, but variety is the spice of life!
A hearty, comforting mashed potato recipe that really couldn’t be easier to make. These spuds are mashed right in the pot, with the peels on. That means no slaving over peeling 5 pounds of potatoes, because we know that’s your least favorite part.
All that’s left to do is add butter, sour cream, milk and seasonings for the most delicious, rustic mashed potatoes ever. Serve as a side dish or as a base for your favorite stew recipe!
How To Make Skin On Mashed Potatoes
Just like the name implies, these mashed potatoes are made with the skins on, so there’s no need for peeling. We’re using red skin potatoes for this recipe, but you can also use russet or Yukon gold with the same method.
Wash the potatoes and cut them into roughly the same size. Most often we’ll cut these potatoes into quarters, cutting smaller potatoes in half. Add them to a pot and fill with cold water.
Literally take a small handful of kosher salt and add it to the pot with the potatoes. I know that’s hard for some of you to do, but believe me, do it. You need to season 5 pound of potatoes while they’re boiling. A tablespoon isn’t going to cut it.
Boil the potatoes for 15 – 17 minutes until they are fork tender. Drain and return the potatoes to the pot. Add a 2 sticks of butter to the potatoes, again, 5 pounds of potatoes here, and let that melt into the potatoes before you start to mash them.
Mash the potatoes with the butter until fairly combined but still chunky. Now add sour cream, milk and seasonings and mash the potatoes until you have the consistency that you like.
What Main Course Go Well With Red Skin Mashed Potatoes?
Pretty much anything goes with potatoes in our book, with the exception of a pasta dish. Chicken, beef, pork, fish. You name it, we’ll take mashed potatoes on the side! Here’s some of our favorite dinner recipes that go well with mashed potatoes.
- Garlic Parmesan Steak Bites
- New York Strip Steak
- Crock Pot Chicken and Gravy
- Apple Cider Chicken Thighs
- Air Fryer Pork Tenderloin
- Crispy Baked Pork Chops
- Garlic Butter Shrimp
How Do You Keep Mashed Potatoes Warm?
We find that the best way to keep these red skin mashed potatoes, or any mashed potatoes, warm for an extended period of time is by transferring them to a slow cooker. Turn you slow cooker on the low or and they’ll stay warm for up to 4 hours without compromising the flavor and texture.
Another way to keep mashed potatoes warm is to transfer them to a glass bowl and then set the bowl over a pot of simmering water. The steam from the water will keep the potatoes warm without overcooking them.
Or if you’re making mashed potatoes ahead of time, for dinner that night or later in the week just refrigerate them and them warm them up in the microwave with a splash of milk and/or butter to add some moisture back.
Can You Freeze Mashed Potatoes?
Mashed potatoes are best when made fresh, but they can be frozen. The best way to do this is to let the potatoes cool completely and then store them in a freezer bag that you can flatten out slightly. This way they are easier to store in your freezer but also will defrost more quickly than a large container.
Let the potatoes defrost in the refrigerator until thawed and then warm them up on the stove top or in the microwave, again with a little more butter and milk to get the right consistency back.
Looking For More Potato Recipes?
- Fried Mashed Potato Balls
- Garlic Parmesan Potatoes
- Twice Baked Sweet Potatoes
- Cheesy Crock Pot Potatoes
- Scalloped Potatoes
These Red Skin Mashed Potatoes will make you feel like you’re at your favorite steakhouse! These mashed potatoes are a hearty, comforting side dish or a base for your favorite stew!
- 5 pounds red skinned potatoes
- 2 sticks (16 tablespoons) butter
- 3/4 cup half and half or whole milk
- 1/2 cup sour cream
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- Fresh black pepper to taste (we like a lot)
- Wash the potatoes and quarter the large ones and half the smaller ones so the potatoes are roughly the same size. Add to a large pot and fill with cold water, just covering the tops of the potatoes. Add a small hand full of kosher salt to the pot (or at least 2 tablespoons) and bring to a boil. Boil the potatoes for 15-17 minutes, uncovered, until they are fork tender. Drain and return the potatoes to the pot.
- Slice the butter into smaller pieces and then add it to the pot with the potatoes. Let the butter melt into the potatoes slightly before mashing. Mash the potatoes using a potato masher, not a mixer, until they are broken up but still chunky.
- Microwave the half and half for 20 seconds, just to take the chill off and then add it to the pot along with the sour cream, salt, garlic powder and pepper. Mash the potatoes until you have the consistency that you like and then taste for seasonings, adjusting if needed.
See the post for instructions on keeping these mashed potatoes warm before serving!
Store: Store leftover, cooled down mashed potatoes in an air tight container in the refrigerator for up to a 5 days. Warm up in the microwave with a splash of milk or half and half and a pat of butter.
Freeze: Freeze leftover mashed potatoes by letting them cool down completely and then adding them to a freezer bag. Pat down the potatoes so the freezer bag lays flat and then freeze for up to 3 months. Defrost the potatoes in the refrigerator until thawed and then warm up in the microwave with a little more butter and milk to smooth out the consistency.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: mantitlement, mashed potato recipes, skin on mashed potatoes, red skin mashed potatoes, steak house side, potato recipe