Hey, y'all! As a southerner, let me say this: not all mashed potatoes are created equal. If you're looking for the perfect version to serve as a side dish, look no further than my Creamy Mashed Red Skinned Potatoes. They are sure to be a family favorite!

Creamy Mashed Red Skinned Potatoes

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Ingredients: Creamy Mashed Red Skinned Potatoes

• 4 lbs. red potatoes, cut into quarters
• 6 tbsp. of butter, cubed
• ½ c. sour cream
• ¾ c. heavy cream, warmed (more if needed)
• Kosher salt, to taste (start with 1.5 tsp)
• Black pepper, to taste (start with 1 tsp.)

How to Make Creamy Mashed Red Skinned Potatoes

1. Wash the potatoes and cut into quarters. Place the potatoes in a large saucepan or a Dutch oven and cover with water. Bring to a boil. Reduce heat, cover, and cook until fork tender. Cook time should be around 10-12 minutes.
2. Transfer the cooked potatoes into a large bowl. Add butter, sour cream, heavy cream, salt, and pepper. Mash together until the potatoes have reached your desired consistency. To make them thinner, add additional warmed heavy cream. Season additionally with salt and pepper to taste.

Pro Tips For Making This Recipe

1. Cut the potatoes into uniform quarters to ensure even cooking. This guarantees that all the potatoes will be fork-tender at the same time, preventing uneven texture in the final mash.
2. To avoid overcooking, start checking for fork tenderness at the 10-minute mark. Overcooked potatoes can become waterlogged, affecting the final consistency of the mash.
3. After boiling, drain the potatoes thoroughly to eliminate excess water. This prevents the mash from becoming too watery and ensures a rich and velvety texture.

Other Potato Recipes You'll Love

1. Cheddar Bacon Twice-Baked Potatoes
2. Sweet Potato Casserole
3. Southern Mustard Potato Salad

Recipe: Creamy Mashed Red Skinned Potatoes

Creamy Mashed Red Skinned Potatoes

JC Phelps

Looking for the best side dish? You're going to love my Creamy Red Skinned Potatoes - they'll be an instant favorite!

5 from 31 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 10 servings

Calories 216 kcal

Ingredients

  

1x2x3x

• 4 lbs. red potatoes cut into quarters
• 6 tbsp. butter cubed
• ½ c. sour cream
• ¾ c. heavy cream warmed (more if needed)
• Kosher salt to taste (start with 1.5 tsp)
• Black pepper to taste (start with 1 tsp.)

Instructions

 

• Wash the potatoes and cut into quarters. Place the potatoes in a large saucepan or a Dutch oven and cover with water. Bring to a boil. Reduce heat, cover, and cook until fork tender. Cook time should be around 10-12 minutes.
• Transfer the cooked potatoes into a large bowl. Add butter, sour cream, heavy cream, salt, and pepper. Mash together until the potatoes have reached your desired consistency. To make them thinner, add additional warmed heavy cream. Season additionally with salt and pepper to taste.

Notes

• Cut the potatoes into uniform quarters to ensure even cooking. This guarantees that all the potatoes will be fork-tender at the same time, preventing uneven texture in the final mash.
• To avoid overcooking, start checking for fork tenderness at the 10-minute mark. Overcooked potatoes can become waterlogged, affecting the final consistency of the mash.
• After boiling, drain the potatoes thoroughly to eliminate excess water. This prevents the mash from becoming too watery and ensures a rich and velvety texture.

Nutrition

Calories: 216kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 50mgPotassium: 869mgFiber: 3gSugar: 4gVitamin A: 362IUVitamin C: 16mgCalcium: 52mgIron: 1mg

Keyword creamy mashed red skinned potatoes

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My best,

JC