Red Potato Mash Recipe
American · Side dish · 30 min total
This creamy, buttery red potato mash is a rustic twist on classic mashed potatoes, with the skins left on for extra texture and nutrients.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 2 pounds red potatoes, scrubbed and quartered
- 4 tablespoons unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. Let them sit for 1 minute to steam dry.
- Add the softened butter to the potatoes and mash with a potato masher until mostly smooth, leaving some chunks for texture.
- Gradually pour in the warm milk while mashing, until the desired consistency is reached. Season with salt and pepper to taste.
- Fold in the chives if using. Serve hot.
Tips
- For extra richness, substitute half of the milk with heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk.
- To keep warm, place the mash in a bowl set over a pot of simmering water, covered.
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