Red Skin Mashed Potatoes
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Red skin mashed potatoes turn ordinary mashed potatoes into a special restaurant-quality side dish. These potatoes are rich and buttery flavored with parmesan and garlic. The red flecks make for a pretty side dish that can be served alongside your favorite main dishes!
Potatoes are endlessly versatile, from french fries to scalloped potatoes, but these mashed red potatoes are one of my favorites. They’re creamy, tangy from the sour cream, and pair well with almost any main dish.
This recipe keeps the skin on for texture and color, but you can peel them if you prefer a smoother mash.
Flavored with garlic and parmesan, they are both comforting and satisfying and have a rustic appeal perfect for any family dinner or weeknight meal!
Why you’ll love this recipe
- Only 6 ingredients.
- Creamy and rich, thanks to sour cream and butter.
- Pairs well with meats, veggies, or holiday mains.
- Easy to double for a crowd.
- Ready in 35 minutes.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Red potatoes – Red skinned potatoes are often mashed with the skin on because their thin skin is tender, adds color and texture, and helps retain nutrients. It also saves peeling time.
- Unsalted butter – Easier to control salt. Use salted if that’s what you have and cut back on the added salt.
- Parmesan cheese -Finely shredded or grated melts best.
- Sour cream – For creaminess and tang.
- Seasoning – Garlic powder, salt, and black pepper keep it simple.
How to Make Red Skin Mashed Potatoes
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Place cut potatoes in a large pot and cover with enough cold water to cover the top of potatoes by about 1-inch. Add a large pinch of salt and bring the potatoes to a boil over high heat.
- Once boiling, reduce heat to medium and let the potatoes gently boil until fork tender (about 15 minutes). Drain potatoes in a colander and return to pot over medium heat for 1 min to evaporate any residual moisture.
- Mash potatoes with butter, sour cream, Parmesan, and seasoning until you reach your desired consistency.
- Transfer mashed potatoes to a serving dish, garnish with pats of butter, an extra sprinkle of Parmesan, green onion, and/or fresh herbs like parsley or chives. Enjoy!
What’s the best way to mash potatoes?
For the most control (and to avoid gluey potatoes), mash by hand with a potato masher. This keeps the texture fluffy with a few rustic lumps. If you prefer using an electric mixer, start on medium-low for 15–20 seconds to break up large chunks, scraping the bowl as needed. Then mix on medium for 30 seconds. Stop as soon as they’re creamy—overmixing can make them gummy.
Make Ahead
Best served fresh, but can be made 1–2 days ahead. Prepare as directed, adding ¼ cup cream or milk to keep them from drying out. Cover and refrigerate. Bring to room temp for 30 minutes, then bake covered at 350°F until hot, about 30 minutes.
Storage & Reheating
Refrigerator: Up to 3 days in an airtight container.
Reheat: Microwave, stirring halfway; add butter or splash of milk to prevent dryness..
Recipe Tips
- Cut potatoes evenly so they cook at the same rate.
- Salt the cooking water for better flavor.
- Avoid overmixing to prevent a gummy texture.
- Room temperature ingredients blend more smoothly so bring your butter and sour cream to room temp before mixing.
- Keep a few lumps for rustic appeal.
- Double the recipe for a large crowd.
Serving Suggestions
I can’t think of a more perfect side dish for all your holiday meals or weeknight dinners! Serve your mashed red potatoes for Thanksgiving or Christmas dinner with roast turkey and homemade turkey neck gravy with a side of cranberry sauce and green bean casserole.
For a weeknight dinner, serve it with garlic butter steak bites or cornflake chicken tenders, or oven-baked pork chops.
Additions and variations
- Swap the potatoes. Yukon gold potatoes or russet potatoes can be used as well, although you may want to peel them as they have a thicker skin.
- Cheese swap. Try Parmigiano Reggiano, Romano, or aged white cheddar.
- No sour cream? Use plain Greek yogurt or heavy cream instead.
- Herbs. Stir in fresh chopped chives, parsley, or rosemary.
More Potato Recipes
- Cheesy Potato Casserole with Corn Flakes
- Red Skin Potato Salad
- Scalloped Ham and Potatoes in the Crock Pot
- Mini Loaded Potatoes
- Party Potatoes
- Old Fashioned Potato Salad
Red Skin Mashed Potatoes
Ingredients
- 2 ½ pounds red potatoes
- 8 Tablespoons unsalted butter room temperature
- ½ cup finely shredded parmesan cheese
- ½ cup sour cream room temperature
- ½ teaspoon garlic powder
- salt to taste
- pepper to taste
Instructions
- Wash and scrub potatoes to remove any debris. Using a paring knife, remove any blemishes from the skin of the potatoes. Cut potatoes into appxromitly 1 ½ inch pieces, leaving the skin on. Place potatoes in a large pot, about 6-quart size.2 ½ pounds red potatoes
- Cover potatoes with water, filling 1-1 ½ inches above the potatoes. Add a large pinch of salt and bring to a boil over high heat. Once boiling, reduce heat to medium and allow to simmer until tender, when a fork can easily pierce the potatoes (about 15-20 minutes).
- Drain the liquid, return the potatoes to the pot, placing over medium heat, uncovered, for one minute to allow excess moisture to evaporate.
- Mash potatoes with butter, sour cream, Parmesan, garlic powder, salt, and pepper. (see note)8 Tablespoons unsalted butter, ½ cup finely shredded parmesan cheese, ½ cup sour cream, ½ teaspoon garlic powder, salt, pepper
- Transfer potatoes to serving dish. Garnish with a pat of butter, black pepper, parsley, or chives, if desired.
Notes
Nutrition
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