Mashed red potatoes are a simple and easy side dish with elegant flavor and plenty of nutrition. They are creamy, comforting, and have the best texture. The best part is that they are super quick and easy to make, and they store and freeze well so you can prep them ahead of time and enjoy for weeks to come with little to no effort at all. Mashed red potatoes are perfect for a holiday dinner (whether it's for Thanksgiving or Christmas), but also pair well any time of the year with a juicy steak, chicken breast, or roasted vegetables!
Why You'll Love Mashed Red Potatoes
- Mashed red potatoes are so easy to make. There are just three steps to the perfect mashed potatoes, and you can’t get it wrong! First, cook the potatoes, mash then, and add additional ingredients and seasoning. So simple!
- You can make them skin on or skin off. Some cooks are very adamant about how they make their mashed red potatoes. But the honest truth is that the best way is really up to your personal preference. Skin off is good for a smoother mashed potato, while skin on is nice for added color, texture, and less effort! Personally, I love them both.
- They pair well with everything. There’s not a dish in this world that I wouldn’t eat mashed potatoes with. Steak? Chicken? Pork? Beans? Yes, please! Whether you’re eating a vegetarian meal or something with lots of protein, these mashed red potatoes are the perfect potato side dish.
- They freeze well. One of my favorite things about mashed red potatoes is they freeze well. Waxy potatoes (like red potatoes) freeze well, unlike their starchy companions (like yellow potatoes). So, you can prep this recipe ahead of time and enjoy it for weeks to come with little to no effort at all.
Ingredients and Substitutions
To make delicious Mashed Red Potatoes, you will need the following ingredients (full quantities in recipe card below):
- red potatoes
- butter
- milk - or substitute with half and half cream to make them even creamier.
- sour cream - this adds a slight tang and extra creaminess but is completely optional.
- salt and pepper
You can also completely customize and load these potatoes with other ingredients such as cheddar cheese, bacon bits, and chives.
You will also need a large pot and potato masher.
How to Make the Best Red Potatoes
- Cook potatoes. Cut potatoes in half and place them in a large pot. Cover the potatoes with an inch of salted water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork. Remove from heat, drain potatoes, and place back in the pot.
- Mash the potatoes. Use a potato masher (or a fork) to mash the potatoes to a slightly chunky consistency.
- Add remaining ingredients. Add butter and stir into the potatoes until melted. Add milk and sour cream (if using) and mix until well combined and smooth. Season with salt and pepper to taste, and serve immediately.
Storing and Reheating Instructions
- How to store: Store mashed red potatoes for up to four days in an airtight container in the refrigerator.
- How to freeze: Portion out the mashed red potatoes into single serving sizes before freezing. Then transfer to individual airtight container or flash freeze mounds of mashed potato on a large half sheet baking pan for an hour. Then, transfer the frozen mounds into a freezer bag or airtight container. You can freeze the mashed potatoes for up to 3 months.
- How to reheat: If frozen, allow mashed potatoes to thaw in the fridge overnight. Then reheat over medium-low heat on the stovetop until warm. You may need to add a splash of water if it has thickened up too much.
More Mashed Potato Recipes
- 30 Potato Side Dishes
- Creamiest Mashed Potatoes
- Mascarpone Mashed Potatoes
- Garlic Mashed Potatoes with Sour Cream
- Instant Pot Mashed Potatoes
- Savory Mashed Sweet Potatoes
- Healthy Mashed Potates
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Mashed Red Potatoes
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Mashed red potatoes are a simple and easy side dish with elegant flavor and plenty of nutrition. They are creamy, comforting, and have the best texture.
Ingredients
- 2 pounds medium red potatoes, skin on
- 2 tablespoons butter, unsalted
- ¼ cup milk (or half and half cream)
- 2 tablespoons sour cream (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Cut potatoes in half and place them in a large pot. Cover the potatoes with an inch of salted water. Bring to a boil 0ver high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork. Remove from heat, drain potatoes, and place back in the pot.
- Use a potato masher (or a fork) to mash the potatoes to a slightly chunky consistency.
- Add butter and stir into the potatoes until melted. Add milk and sour cream (if using) and mix until well combined and smooth. Season with salt and pepper to taste, and serve immediately.
Notes
How to store: Store mashed red potatoes for up to four days in an airtight container in the refrigerator.
How to freeze: Portion out the mashed red potatoes into single serving sizes before freezing. Then transfer to individual airtight container or flash freeze mounds of mashed potato on a large half sheet baking pan for an hour. Then, transfer the frozen mounds into a freezer bag or airtight container. You can freeze the mashed potatoes for up to 3 months.
How to reheat: If frozen, allow mashed potatoes to thaw in the fridge overnight. Then reheat over medium-low heat on the stovetop until warm. You may need to add a splash of water if it has thickened up too much.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: mashed red potatoes, mashed potatoes with red potatoes, how to make mashed red potatoes
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