No need to peel these! Flecks of the red skin add color and texture to this updated side dish.
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❤️ Why you'll love it
- The best mashed potatoes—seriously!
- Perfect side dish for so many different meals.
- A secret ingredient adds tons of flavor (hint: it's ranch seasoning!)
Rich red skin mashed potatoes are fabulous for holiday dinners, special occasions, family dinners, and even as a part of your regular weeknight meal plan.
The tender red potato skins add a nice bite to the ultra-creamy texture of the soft mashed potatoes—it's a simple recipe that leaves everyone satisfied.
I love these with a good, old fashioned main dish like meatloaf stuffed peppers. Hearty comfort food!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Cook red skin potatoes until fork tender.
- In a separate pan, simmer the butter, milk, heavy cream, and garlic.
- Stir the ranch seasoning into a bowl with the boiled potatoes.
- Mash the potatoes and add the milk/butter mixture.
🥫 Storage
Replicate your favorite steakhouse style mashed potato recipe, and save some for tomorrow, too!
Put leftovers in an airtight container and refrigerate for three to five days. Simply pop the red mashed potatoes into the microwave and heat until warmed through—just make sure to stop and stir them once or twice.
You can also reheat leftovers on the stovetop in a pan.
However, avoid jumping straight to high heat to speed up the process—it'll dry out the potatoes and potentially scorch them! Instead, use low heat, stirring with a spatula occasionally.
You can also freeze in an airtight container for up to three months.
📖 Variations
- Forgot to pick up the ranch seasoning packet? Make your own blend with onion powder, garlic powder, dill, parsley, and fresh chives.
- If you don't have evaporated milk, whole milk maintains a little of the richness. As a last resort, you could use reduced fat milk.
- Use salted or unsalted butter—you can always adjust to taste by adding a pinch of salt if the potatoes need more later on.
- You can use vegan butter and a non-dairy milk alternative if you need to, but the potatoes aren't exactly as rich or creamy that way. But, if you must avoid dairy, they'll still taste delish!
- Creamy garlic mashed red potatoes are even better with roasted garlic if you have the time! Slice off the top of a whole head of garlic, cover it in olive oil, and bake at 375 or 400 degrees F for 30 to 45 minutes.
- Some people like to stir in some cheddar cheese.
- Top with green onions, bacon bits, or sour cream before serving!
💭 Things to know
Expert Tip: Don't overwork your potatoes! Too much fussing and they'll turn gluey rather than light and creamy.
- The easiest way to ensure your mashed red potatoes recipe doesn't turn out gluey is to use a potato masher or ricer to smash them.
- If you want to use an electric mixer to mash the potatoes, you can, but proceed with caution! Use the paddle attachment and the slowest speed setting possible. Only mix until the potatoes start to crumble.
- Cutting potatoes is a great way to reduce cook time. I like to quarter them so they boil in 15-20 minutes, but you can halve them instead. They might take a little longer, closer to 20-30 minutes, if whole.
- Always place cut potatoes into cold water, first, then bring everything to a boil.
- If you put the potatoes into hot water, the starch on the outside tends to turn gummy, and you might end up with unevenly cooked 'taters.
- Don't swap red-skinned potatoes with Russet potatoes—they have tougher skin and higher starch content.
- Waxy potatoes have thin skin and lower starch so they are extra creamy—a favorite in red potato recipes like this one.
- After draining the potatoes, place the pot back onto the hot burner for just a few seconds. The heat will help any leftover starchy water evaporate so that your mashed red potatoes aren't watery.
- Use a small or large saucepan to make the buttery garlic mixture, whatever you have.
- However, don't let the butter and milk mixture boil. Keep it over low heat, or medium heat at the most. Otherwise, the butter solids may separate!
- Transfer the red skin mashed potatoes to a baking dish and cover it with aluminum foil to keep the moisture in the potatoes if they're going to be sitting out for a bit. Add a pat of butter and chives before serving for an A+ presentation!
If you happen to have leftovers they are great stirred into this creamy potato soup!
👩🍳 FAQs
Technically, they go by plenty of names, but you'll almost always just see them labeled as "small red potatoes." Sometimes they're called creamer potatoes or mini potatoes.
Sure! They're similar enough that they'll make delicious red mashed potatoes—minus the red-colored skin, of course! Besides the color, they'll taste very close.
If you love chicken broth in your red skin mashed potatoes, go ahead and use it instead of the heavy cream. I prefer the creamy, sweet flavor from the milk and cream combo, but to each their own!
Sure. You can reduce or get rid of the garlic cloves altogether if you don't like too much garlic flavor. However, it's my family's favorite part!
Some people say "yes," while other chefs give a loud "no!" I don't prefer to, since the texture of the potatoes after thawing can be a little off.
However, the amount of fat in this red-skin mashed potato recipe actually makes it better than some others (without fat) for freezing. So, if you really want to try freezing, go ahead. For the best flavor, though, enjoy fresh.
📚 Related recipes
- Calling all Yukon Gold fans: this Bob Evans Copycat Mashed Potato recipe is so creamy and tastes just like the great side dish from the supermarket—but this way, you can take all the credit! (Sorry, Bob!)
- Whipped Sweet Potatoes with Chipotle has a perfect balance of sweet cinnamon and a little spice of course. It's the perfect Southern fall dish!
- The best part of Sunday dinner is soon to be these Creamy Potatoes au Gratin. Baked with lots of gooey cheese and a crisp breadcrumb topping, they're as good as when Mom made 'em!
🍽️ Serve with...
- Crockpot Honey Garlic Pork Chops or French Onion Chicken Bake
- Italian Green Beans Salad
- Old-Fashioned Cloverleaf Dinner Rolls
- Chewy Butterscotch Cookies
📞 The last word
Y'all, I just love recipes that cut prep time - and I hate peeling potatoes! This is the perfect, easy side dish!
I love them served alongside country comfort food - like this skillet hamburger steak or fried pork chops and gravy.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Red Skinned Mashed Potatoes
Print Pin Recipe SaveIngredients
- 3 pounds red skin potatoes, unpeeled
- kosher salt
- 3 garlic cloves, minced
- 1 ounce ranch seasoning
- ½ cup butter
- ½ cup milk
- ½ cup heavy whipping cream
- black pepper to taste
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Instructions
- Add the potatoes and 1 tablespoon of salt to a large pot and fill with water to cover the potatoes.
- Bring to a boil.
- Cook until the potatoes are tender about 15 minutes.
- While the potatoes are cooking add the garlic, butter, milk, and cream to a saucepan.
- Simmer until the garlic is tender but do not boil.
- Drain the potatoes and return to the pot.
- Mash until smashed but still a little chunky.
- Pour in half of milk mixture.
- Mash until combined.
- Pour in as much of the remaining milk mixture as needed to get the consistency you want.
- Taste and adjust salt and pepper.
- Serve.
Notes
- Do not overwork the potatoes or they will get gluey.
- You can use vegan butter and a non-dairy milk alternative if you need to, but the potatoes aren't exactly as rich or creamy that way. But, if you must avoid dairy, they'll still taste delish!
- Creamy garlic mashed red potatoes are even better with roasted garlic if you have the time! Slice off the top of a whole head of garlic, cover it in olive oil, and bake at 375 or 400 degrees F for 30 to 45 minutes.
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