Mashed Red Potatoes

4.91 from 44 votes
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Mashed red potatoes are the perfect side dish for any occasion. Removing excess starches and boiling until fork tender ensures a fluffy and creamy texture. Season with salt, pepper, and chives, and enjoy!

Bowl of mashed red potatoes with a butter patty placed in the middle.

Recipe Science

  • Red potatoes are waxy, with higher moisture and sugar. They cook up with a smooth, heartier texture for rustic mashed potatoes.
  • Add butter before liquid to reduce gumminess. The fat coats the starches, keeping the texture smooth.
  • Adding half-and-half provides a balanced creaminess, resulting in a smoother, velvety texture without being too heavy.

Why It Works

This mashed red potatoes recipe is a classic side dish for the holidays or any day of the week. It’s the ideal way to soak up sauces and homemade gravy. The trick to light and creamy mashed potatoes is paying attention to your cooking techniques.

Potatoes contain a lot of starch. Removing some before they cook and right after boiling helps to reduce the gluey consistency. To control the sticky factor, crushed potatoes are folded with butter before adding half-and-half coats of the starches. With roast turkey, these red mashed potatoes are a must on your Thanksgiving table!

Ingredients You’ll Need

Whole red potatoes in a white colander.
  • Potatoes: Reds are waxy, high in moisture and sugar, and low in starch compared to starchy potatoes like Russets. They have a smooth texture when cooked, which is ideal for those who like a heartier mashed potato texture.
  • Butter: The butter coats the starches in the potatoes, which helps prevent a gluey texture while adding a rich, creamy flavor to the mashed potatoes.
  • Dairy: Adding half-and-half to mashed red potatoes provides the perfect balance of richness and creaminess. It combines the fat from cream and the lighter consistency of milk, resulting in a smoother, velvety texture without being too heavy.
  • Seasoning: Boiling the potatoes in salted water infuses them with savory seasoning, ensuring the flavor is distributed throughout the flesh. A simple seasoning of salt and pepper further enhances the taste.
  • Herbs: The red mashed potatoes are garnished with chopped chives for a delicate onion flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This red skin mashed potatoes recipe is easy to customize! Try these tasty options:

  • Potatoes Substitutes: Other types of potatoes can be used. Yukon Gold potatoes are prized for their naturally buttery and creamy flavor but will have a denser consistency because of their higher moisture and sugar content. For a more light and fluffy texture, use Russets to make classic mashed potatoes.
  • Seasoning Options: For a garlic flavor, add garlic powder or granulated garlic, or make roasted garlic mashed potatoes. Grate some parmesan cheese for a nutty and savory taste.
  • Make it Creamier: Use heavy cream for a more decadent texture. For a lighter texture, use 2% or whole milk. You can mix in sour cream, crème fraîche, or even cream cheese for an extra touch of tanginess. Start with a tablespoon and adjust to taste, folding them in after adding the milk.
  • Make it Dairy-Free: Olive oil, plant-based butter, or even margarine are excellent alternatives to traditional butter. You can swap regular milk with canned coconut milk, oat, almond, or cashew milk.
  • Add Herbs: Add fresh herbs like chopped parsley, green onions, tarragon, oregano, dill, or basil. Infuse melted butter with Italian seasonings.

How to Make Mashed Red Potatoes

Step 1: Boil the Water

In a large pot, bring water and salt to a boil. Adding salt at this stage helps season the potatoes from the inside out, enhancing their natural flavor as they cook.

Cut pieces of red potatoes submerged under water in stockpot.

Step 2: Cook the Potatoes

Scrub and wash the outside of the potato skin before cooking to remove excess dirt. Cut the potatoes into quarters and place them in a colander. Rinse under cool water to remove excess starch, repeating two to three times until the water runs clear.

Once drained, add the potatoes to the boiling water and cook until they are fork-tender, about 15 minutes.

Step 3: Rinse the Potatoes

Drain the potatoes in a colander, then rinse them with hot water for about 30 seconds to wash away any residual starch. This step helps ensure your mashed red potatoes stay light and fluffy.

Potato masher pressing into boiled red potatoes.

Step 4: Mash the Potatoes 

Return the well-drained potatoes to the pot and gently mash them with a potato masher until smooth. If you prefer a more rustic texture, leave some chunks intact for added heartiness.

Experimentation Encouraged: Mash the potatoes using a food mill or potato ricer. This will remove the skin for a lighter texture.

Step 5: Add the Butter

Add the butter to the potatoes and gently fold it in. This allows the butter to coat the starches in the potatoes, adding richness and ensuring a smooth, creamy texture.

Step 6: Heat the Half-and-Half

Warm the half-and-half in the microwave until it reaches about 120ºF (49ºC). Whisk it with salt to evenly distribute the seasoning before incorporating it into the mashed potatoes.

Cream being poured into a pot of mashed potatoes.

Step 7: Fold in the Half-and-Half 

Gradually fold the warmed milk into the potatoes in three additions, letting each portion absorb fully before adding more.

Pro Tip: For a lighter texture, add warmed milk until you reach your desired consistency. Add 1 tablespoon at a time.

Bowl of red mashed potatoes with a spoon inside.

Step 8: To Serve 

If the potatoes have cooled down, rewarm them over medium heat, stirring occasionally to ensure even heating. Finish by garnishing with a sprinkle of black pepper and fresh chives for added flavor and color.

Frequently Asked Questions

What causes mashed potatoes to become gluey in texture?

Mashed potatoes can become gluey due to the high starch content in the potatoes. When starches come into contact with hot liquids, they absorb water and become sticky, leading to a gummy texture. To prevent this, you can rinse the potatoes with cold water after cutting to remove excess starch and again with hot water after cooking to wash away any swollen starches. This helps keep your mashed potatoes creamy instead of gluey.

Do you need to peel red potatoes?

You do not need to peel the skin when you make mashed potatoes with red potatoes. The skin is very thin, so it’s easy to bite and chew and has a rustic texture. However, unless a smoother texture is preferred, leave the skin on.

Serve This With

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Mashed Red Potatoes

Mashed red potatoes are the perfect side dish for any occasion. Removing excess starches and boiling until fork tender ensures a fluffy and creamy texture.
4.91 from 44 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 8 servings
Course Side
Cuisine American

Ingredients 
 

  • 8 cups water
  • 1 ½ teaspoon kosher salt, divided
  • 2 pounds red potatoes
  • 2 tablespoons unsalted butter
  • ½ cup half-and-half
  • black pepper, for seasoning
  • 1 tablespoon chopped chives

Instructions 

  • Boil the Water  In a large pot, add the water and 1 teaspoon salt and bring to a boil.
  • Cook the Potatoes – Cut potatoes into quarters and add to a colander. Rinse under cool water to remove the starches. The water should run clear, about two to three times. Drain and add to the boiling water. Cook potatoes until fork-tender, about 15 minutes.
  • Rinse the Potatoes – Drain the potatoes in a colander and rinse with hot water for 30 seconds to remove any residual starches.
  • Mash the Potatoes – Add the potatoes back to the pot and use a potato masher to lightly break them down until smooth. Leave chunks for a more rustic texture.
  • Add the Butter  Add butter and gently fold it in.
  • Heat the Half-and-Half Microwave half-and-half for 45 seconds until warmed, about 120ºF (49ºC). Whisk together half-and-half and ½ teaspoon salt.
  • Fold in the Half-and-Half Gradually fold the cream into the potatoes in three additions, allowing it to absorb before adding more. Season with salt and pepper to taste.
  • To Serve If needed, rewarm the potatoes over medium heat, stirring occasionally. Garnish with black pepper and chives.

Notes

  • Substituting Half-and-Half: Add equal parts heavy cream and whole milk.
  • For a Lighter Texture: Use whole milk or low-fat milk can be substituted for half-and-half for a less creamy texture.
  • Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
  • Storing: Cool the potatoes, transfer them to an airtight container, and refrigerate for up to 3 days. They can also be frozen in a resealable plastic bag for about one month.
  • Reheating: Warm on the stovetop over medium-low heat. Cover and reheat in the microwave on high power in 30-second intervals, stirring in between, until warmed. Frozen potatoes can be defrosted overnight, then reheated or rewarmed when frozen.

Nutrition Facts

Serves: 8 servings
Calories 124kcal (6%)Carbohydrates 18g (6%)Protein 2g (4%)Fat 4g (6%)Saturated Fat 2g (10%)Cholesterol 13mg (4%)Sodium 184mg (8%)Potassium 535mg (15%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 150IU (3%)Vitamin C 9.9mg (12%)Calcium 35mg (4%)Iron 0.8mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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15 Comments Leave a comment or review

  1. Arlene Ritley says

    I’m glad I tried these before company coming on Easter. They tasted good but looked terrible with the skins on. Not a pretty dish at all.

  2. Anna Leah says

    Didn’t have russets for mashed potatoes so l looked at your site for a recipe and this was it. Followed it to a T and it was delicious for the colcannon. The double rinse was perfect!

    • Jessica Gavin says

      Yay! I love that you make colcannon with red potatoes. Glad that you found the rinsing tip helpful!

  3. Felecia Bilangino says

    Jessica,
    This is a wonderful recipe! Easy and oh so smooth and tasty without all the extra added fats of most mashed potatoes!! I used fat free half and half (to save some more calories!) and it was a big hit. My sister who hosts Thanksgiving every year and usually makes the mashed potatoes asked me to make your recipe this year!

    Kudos to you for this and all the other wonderful recipes you give us!
    Felecia

    • Jessica Gavin says

      Yes, the mashed red potatoes can be made in advance. Just reheat in the oven at 300 degrees, covered with foil, until warmed through. Make sure to stir every 10 minutes so it’s evenly warm through. You can also reheat in small batches in the microwave, cooking and stirring every minute, until warmed through. You can add some warm milk if needed to make the potatoes less thick when rewarming.

  4. Pam hurst says

    I love these mashed potatoes, I had never rinsed potatoes but it makes perfect sense. This gramma now makes the best mashed. Having tri-tip and homemade beef gravy. Plus the roasted zucchini and broccoli from my garden….yum

  5. Linda C says

    Glad to know that I am doing some things right when I am doing mashed potatoes. I don’t know that anyone ever said to add the butter first and then the warmed milk/cream, whatever but now I know the science behind my doing it. I learned about drying the potatoes from an Emeril LaGasse recipe. Ever after that tip, my husband starting saying that I made THE best mashed potatoes!

    I will try this with some small red potatoes next time!

    • Jessica Gavin says

      Hi Lee- Half and half is about 1/2 cream and 1/2 whole milk, but the manufacturer’s use specific ratios to hit a certain fat level.

  6. Judy Caywood says

    Jessica these are my husbands favorite mashed potato. I roast them also and they do get a nice crispiness to them. Thank you for putting out consistently such wonderful recipes. xo Judy