Mashed red skinned potatoes are a no-fuss, flavorful side dish made with garlic, sour cream, and butter - and no peeling needed so you get nice chunky taters in every bite. The red skins add texture, nutrients, and save you time, making this the easiest mashed potato recipe you'll keep coming back to.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 20 minutes to cook
- Cooking Method: Stove-top
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Chunky Mashed Potatoes
I'm here to tell you - these mashed red-skinned potatoes are the side dish that'll make you forget about peeling forever.
Creamy but with a little texture (because nobody wants gluey mush), and just enough garlic to keep things interesting without starting a kitchen war.
If you want mashed potatoes that feel homemade without the hassle, this recipe's got your back.
Ingredients for Mashed Red Potatoes
- Red potatoes - Choose small to medium ones with smooth skin and no green spots; their thin skin means no peeling and they hold their shape well when cooked.
- Whole milk - Use whole for the creamiest texture; better yet, use raw and non-homogenized milk.
- Sour cream - Go for full-fat for the richest flavor; check labels for brands without added thickeners if you prefer a cleaner ingredient list.
- Butter - Unsalted butter allows you to control the salt; for more deeper, more golden flavor use raw grass-fed butter.
- Garlic & Sea salt - Garlic adds a gentle, savory flavor while salt seasons the potatoes and enhances all the flavors.
How to Make Mashed Red Skinned Potatoes
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Add
Place the potatoes and garlic cloves in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil and simmer for 15-20 minutes.
Step 2. Drain
Drain the potatoes and return them to the pot (including the garlic). Let them sit uncovered for 1 minute or so to allow excess moisture to evaporate.
Step 3. Mix
Mash with the back of a fork until coarse. Add butter, milk, sour cream, and sea salt.
Step 4. Mash
Mash with a potato masher or a hand mixer until creamy but still a little chunky.
Helpful Tips
- Avoid over-mashing - Over-mashing the potatoes can make them gluey. Stop when they're creamy but still have lots of texture (going for the chunky kind).
- Moisture control - Let the drained potatoes sit uncovered for a minute to allow any excess moisture to evaporate. This helps them stay fluffy.
- Adjust consistency - Add more milk or butter in small increments if your potatoes seem too thick or dry.
Troubleshooting
- Watery mashed potatoes? This is likely from too much moisture left in the potatoes after draining. Make sure to let them sit uncovered for a minute after draining.
Serving Suggestions
These mashed red skinned potatoes pair beautifully with roasted chicken or a juicy pan fried pork chops for a classic, comforting meal. You can also serve them alongside sauteed green beans and a simple pan sauce for a lighter dinner.
Here are more ideas:
Frequently Asked Questions
Store leftover potatoes in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer them to a small saucepan and warm over low heat with a splash of milk, stirring occasionally until heated through.
Yes, you can freeze mashed red potatoes - just store them in an airtight, freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove with a splash of milk.
You can, but leaving the skin on adds texture, nutrients, and saves prep time.
Looking for more potato recipes? Here are some ideas:
Did you make this mashed potatoes with red skin? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Mashed Red Skinned Potatoes
Ingredients
- 2 pounds red potatoes scrubbed and cut into chunks (leave skin on)
- 2 garlic cloves
- ½ cup whole milk
- ¼ cup sour cream
- 4 tablespoons butter
- 1 ½ teaspoon sea salt
Instructions
- Place the potatos and garlic cloves in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil and simmer for 15-20 minutes, until fork-tender.
- Drain the potatoes and return them to the pot (including the garlic). Let them sit uncovered for 1 minute or so to allow excess moisture to evaporate to keep the mashed potatoes fluffy not watery.
- Mash with the back of a fork until coarse. Add butter, milk, sour cream, and sea salt.
- Mash with a potato masher or a hand mixer until creamy but still a little chunky. Add more milk if needed to loosen.
Notes
- Avoid over-mashing - Over-mashing the potatoes can make them gluey. Stop when they're creamy but still have lots of texture (going for the chunky kind).
- Moisture control - Let the drained potatoes sit uncovered for a minute to allow any excess moisture to evaporate. This helps them stay fluffy.
- Adjust consistency - Add more milk or butter in small increments if your potatoes seem too thick or dry.
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