These Red Skin Mashed Potatoes are creamy, rich, and buttery. Cooked in chicken stock for added flavor and then topped with butter, cream, and sour cream, this rustic side dish is incredibly comforting and comes together in one pot – no boiling water or vegetable peeler required!
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We consider ourselves potato people. Give us a spud and a fork and we’ll find some way to turn a potato into something incredible. Whether it’s a Twice Baked Potato, Kale and Sweet Potato Stew, or Oven Baked French Fries, there’s nothing you can’t make with a potato.
But the king of all potatoes has to be the humble mashed potato. A simple side dish that’s boiled, topped with dairy, and mashed to creamy or lumpy perfection, mashed potatoes are the ultimate comfort food, and our red-skin mashed potato recipe is rich and rustic – and not just for Thanksgiving.
Why You’ll Love This Recipe
- It’s big on flavor: Our unique recipe starts with red skin potatoes (skin on) boiled in chicken stock for added flavor and is then dolloped with butter, sour cream, and cream mashed to the creamiest red skin potatoes ever.
- It's made in one pot: Because we cook the mashed potatoes in chicken stock and then blend it with butter, cream, and sour cream, this recipe only requires one pot and no vegetable peeler.
Serve our creamy Red Skin Mashed Potatoes with our Mississippi Pot Roast, Chicken Meatloaf, Perfect Roast Chicken, Bacon Green Beans, or Butter Chicken with Coconut Milk.
Ingredient List
- Red potatoes: Look for firm red potatoes with smooth and clean skin, and minimal blemishes. Since both the skins and flesh are utilized, use organic potatoes if available.
- Chicken stock: Used to add flavor to the potatoes. It can be substituted with vegetable stock for vegetarians or beef broth for additional depth. Optionally the stock can be omitted altogether and potatoes boiled or steamed as you prefer.
- Butter: Salted butter is recommended, however, butter substitutes can be used if preferred.
- Cream: Adds richness and enhances the creaminess of the potatoes. We suggest heavy cream (35%) but lighter creams can also be used.
- Sour cream: Adds richness and creaminess with tangy flavor.
- Chives: Fresh chives are used to add a mild onion flavor.
- Salt: Sea salt or kosher salt.
- Pepper: Freshly ground black pepper.
See the recipe card for full information on ingredients and quantities.
Variations
- Potatoes - we make this recipe using all kinds of potatoes; try Yukon gold, Russet, or white potatoes as alternatives.
- Dairy-free - swap butter for olive oil, cream for almond or cashew milk, and omit the sour cream. While the texture will be different the taste is still delicious.
- Bacon mashed potatoes - try cooking bacon, chopping it up and adding it to the potatoes in step 2 for a smokey and meaty flavor.
Recipe Steps: How to Make Red Skin Mashed Potatoes
1. Boil and steam potatoes.
Clean and cut the potatoes into roughly ½-¾ inch cubes, leaving the skin on. Place into a medium saucepan and pour in the chicken stock. Bring to a boil over high heat, then lower heat to simmer and cover. Cook for 12-15 minutes, or until the potatoes are fork-tender (can be easily pierced with a fork).
2. Flavor the potatoes.
Leaving the potatoes on low heat, add the butter, cream, sour cream, chives, a pinch of salt, and pepper. Bring to a simmer, then remove from the heat.
3. Mash and serve.
Mash the potatoes until the skins are broken into small pieces and the potatoes are creamy. They may seem slightly thin, but they will firm up after they cool for a few minutes. Serve with additional butter and a sprinkling of chives.
Chef's Tips
Cooking the potatoes: be careful not to boil the potatoes too long or at too high a temperature. There is only a small amount of stock, which ensures the potatoes aren’t runny when mashed. If the stock evaporates before the potatoes are cooked, add a ¼ cup more to finish cooking the potatoes.
For the fluffiest potatoes: use a potato ricer to achieve the fluffiest red mashed potatoes. Remove the potatoes from the stock once they are cooked, then press them through the ricer and into the stock before adding the remaining ingredients. Add the skins back in or discard them for perfectly smooth potatoes.
Avoid gummy potatoes: red potatoes are waxy so they tend to become gummy more easily than russet, Yukon, or white potatoes. To prevent gummy potatoes lightly mash them by hand. Don’t over-mash them and don’t use a blender or stand mixer to mash the potatoes.
Make Ahead and Storage
Make ahead: mashed potatoes can be made ahead of time, ideally no more than one day in advance, and reheated in the oven at 350°F in a casserole dish. It is a great way to save time on special holidays and they taste delicious with a slightly browned top. You can even top them with a little cheddar or parmesan cheese for added flavor.
Storage: these potatoes keep well after cooking for leftovers. Store in an air-tight container for up to 5 days in the fridge.
Reheating: when we’re in a hurry, we reheat the potatoes by warming them over medium-low heat in a saucepan. When time allows, we transfer them to an oven dish and bake them at 350°F for 12-15 minutes until heated.
Recipe FAQs
The best potatoes for mashed potatoes are Russets for fluffiness and Yukon Golds for creamy, buttery texture. Combining them gives you the perfect balance of both.
To prevent mashed potatoes from becoming gluey or sticky, avoid over-mixing, ensure they’re well-drained, use warm ingredients when adding them to the potatoes, and mash gently to minimize starch release.
Yes, you can freeze mashed potatoes. To do so, let them cool, portion them out, and store in airtight containers or freezer bags. When reheating, thaw overnight and add a little milk or butter to restore creaminess.
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Recipe Card
Creamy Red Skin Mashed Potatoes
Ingredients
- 3 lbs red potatoes
- 1 cup chicken stock
- ½ cup butter
- ½ cup milk
- ½ cup sour cream
- 3 tablespoon chives
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Clean and cut the potatoes into roughly ½-¾ inch cubes, leaving the skin on. Place into a medium saucepan and pour in the chicken stock. Bring to a boil over high heat, then lower heat to simmer and cover. Cook for 12-15 minutes, or until the potatoes are fork-tender (can be easily pierced with a fork).
- Leaving the potatoes on low heat, add the butter, cream, sour cream, chives, a pinch of salt, and pepper. Bring to a simmer, then remove from the heat.
- Mash the potatoes until the skins are broken into small pieces and the potatoes are creamy. They may seem slightly thin, but they will firm up after they cool for a few minutes. Serve with additional butter and a sprinkling of chives.
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