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These are the best Red Skin Mashed Potatoes you will ever have! You can stop looking for a recipe right now. These are PACKED with flavor!! The recipe starts with diced shallots and garlic sauteed in butter. That mixture gets added to tender skin-on red potatoes, along with sour cream, half and half, and salt/pepper. It is all blended together for an AMAZING red skin potato side dish.
We don’t mess around with our mashed potato recipes. Potatoes on thier own are pretty bland. They are a perfect canvas to add a TON of flavor like sour cream, cream cheese, garlic, butter, etc…
We make sure our mashed potatoes are PACKED with flavor; like this cult favorite Instant Pot Mashed Potatoes and Roasted Garlic Mashed Potatoes.
Ingredients
Red Skin Potatoes- Also called new potatoes, these are smaller potatoes that have red skins. They are more tender and less starchy than a russet potato.
Make sure you cut out any parts that look bad on the outside, but you don’t need to peel these potatoes. The red skins are super thin and totally edible.
Butter- Salted butter is a great option.
Shallots and Garlic- a shallot is like a mild, tender onion and is the perfect option for these potatoes. You need about ⅓-1/2 cup shallots, which will be about 1 large shallot.
The shallots and garlic get sautéed lightly in the butter. The flavor of the two infuse the butter… which in turn infuses the potatoes. YUM!
Half & Half- This is the milk that we use to whip up the red skin mashed potatoes. You can also use whole milk if that is what you have.
Sour Cream + mashed red skin potatoes is a match made in heaven! The sour cream adds a TON of flavor to the mashed potatoes.
Kosher Salt & Black Pepper– Mashed potatoes need more salt than you would think!
Step By Step
- Boil Potatoes
- Sauté Shallots and Garlic
- Dry Potatoes
- Mash The Potatoes.
Quarter the potatoes (or cut into 1-2 inch pieces). Place in a large pot of water, covering the potatoes by 1-2 inches. Add kosher salt and place over medium high heat. Once the pot boils, turn the heat down to medium and simmer/boil for 10-15 minutes.
Start Potatoes In Cool Water
You specifically want to start your red skin potatoes in COOL tap water.
By starting them in cool tap water you allow the water and the potato to rise together in temperature, ensuring an even cook all the way to the center of the potato.
If you bring the water to a boil first it will result in a potato that has the first layer boiled to death and falling apart by the time the middle is done!
Place a skillet over medium low heat and sauté the shallots and garlic for about 3 minutes. Then set aside to cool.
Drain the potatoes and then return to the pot, place over low heat and stir for about a minute. This removes some of the excess moisture from the potatoes.
Place all the ingredients in a bowl for mixing (or leave in the pot if it works for mashing); potatoes, butter/shallot mixture, sour cream, half and half, kosher salt and pepper.
With a hand held mixer blend the potatoes on medium speed until they are mashed perfectly. These red skin mashed potatoes are meant to be slightly chunky because of the skins, so don’t try to get them perfectly silky.
More Delish Mashed Potato Recipes
- The BEST Yukon Gold Mashed Potatoes
- Outrageous Roasted Garlic Mashed Potatoes
- Simple Savory Mashed Sweet Potatoes
Red Skin Mashed Potatoes Recipe
Shallots and garlic are sauteed in butter, then red skin potatoes are boiled to tender perfection with the skins on. The two are blended together with sour cream and half and half added. These are SUPER FLAVORFUL mashed red skin potatoes.
5 from 1 vote
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Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Mashing: 5 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 people
Author: Susie Weinrich
Ingredients
- 4 lbs. red-skinned potatoes cut into 1-2 inch pieces
- ⅓ – ½ cup very finely diced shallots this is about 1 large shallot
- 1 large garlic clove minced
- 4 Tbsp. butter
- 1 cup half and half
- 1 cup sour cream
- 3 teaspoon Kosher salt divided
- ½ teaspoon black pepper
- Chopped parsley optional
Instructions
Sauté the shallots and garlic in the 4 Tbsp. butter over medium heat until softened (about 2-3 minutes). Then set aside.
⅓ – ½ cup very finely diced shallots, 1 large garlic clove, 4 Tbsp. butter
Wash and cut the potatoes into 1-2 inch pieces, cut out any sketchy looking parts of the potato.
Place in a large pot of room temp water, the water should be about 1 inch above the potatoes. Set over medium-high heat and add 2 teaspoon kosher salt to the pot.
Once the water comes to a boil (may take up to 15 minutes), let the potatoes boil for about 10-12 minutes.
Pro Tip: We start the potatoes in room temp water so that they cook through evenly.
4 lbs. red-skinned potatoes
Make sure the potatoes are fork tender, then drain and return them to the pot.
Place the pot of potatoes over low heat and cook, while stirring, for 1-2 minutes to remove the excess moisture.
Remove potatoes from the heat and add in the butter/garlic/shallot mixture, half and half, sour cream, 1 tsp. kosher salt and ½ tsp. black pepper.
1 cup half and half, 1 cup sour cream
Mash with a handheld mixer until combined (these potatoes will not be completely smooth, they are meant to have a lot of texture with the skins etc.).
Taste the potatoes to see if they need more salt at this point (possibly another ½ – 1 tsp) and if using, add in the chopped parsley at this point.
Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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About Susie Weinrich
Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!
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