Red Skin Mashed Potatoes Recipe

Our red skin mashed potatoes are made with butter and half and half. So creamy and easy to make, yet so delicious!

5 from 3 votes

Prep Time 10

Cook Time 15

Total Time 25

Course Gluten-free, Side Dish

Cuisine American

Servings people

Calories 184 kcal

Wash and cut the red potatoes into 1-inch cubes, leaving the skin on.
Place the cubed potatoes in a pot and cover them with cold water to about 1 inch above them, add salt, and bring water to a boil over high heat.
Lower heat to medium and cook potatoes uncovered for 15 to 18 minutes, until fork tender.
While the potatoes are cooking, melt the butter in a small saucepan, then add the half-and-half and heat it for 2 to 4 minutes, stirring occasionally. Turn the heat off before it starts boiling.
Strain the potatoes, then mash them with a potato masher to your desired consistency.
Add half of the butter and half-and-half mixture and fold it in, then slowly add the rest of it a little at a time, as needed, making sure to combine it well.
Taste and add more salt if needed.
Serve warm, garnished with chopped chives or green onion tops.

Keyword potato

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