Red Skin Mashed Potatoes
Our Red Skin Mashed Potatoes are creamy, rich, and quite possibly the best potato recipe ever. Cooked in chicken stock for added flavor and then topped with butter, cream, and sour cream, this rustic and unique side dish is incredibly comforting and comes together in one pot – no boiling water or vegetable peeler required!
Servings: 8 servings
Calories: 177kcal
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.
Notes
Scroll up to view a visual walkthrough of the recipe.
If you love this side dish, try our Sweet Potato Cornbread, House Salad with Honey Dijon Vinaigrette, or our Old Fashioned Baked Macaroni and Cheese.
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 (link) 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. You can 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.
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 at 350°F for 12-15 minutes until heated. You can even top them with a little cheddar or parmesan cheese for added flavor.
Nutrition
Calories: 177kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 245mg | Potassium: 872mg | Fiber: 3g | Sugar: 5g | Vitamin A: 201IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg