Description
Creamy mashed red skin potatoes with a rustic texture, buttery richness, and a hint of black pepper, perfect for weeknight dinners or holiday gatherings.
Ingredients
Units
Scale
- 2 pounds red potatoes, scrubbed and cut into chunks
- 4 tablespoons unsalted butter, melted
- 1 cup whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped (optional)
Instructions
- Place the chopped red potatoes in a large pot and cover with cold water. Add the salt to the water.
- Bring to a gentle boil over medium high heat, then reduce to maintain a steady simmer.
- Cook for 15 to 20 minutes until the potatoes are fork tender.
- While the potatoes cook, warm the butter and whole milk together in a small saucepan over low heat.
- Drain the potatoes thoroughly in a colander and return them to the pot.
- Mash the potatoes gently using a potato masher until mostly smooth but slightly rustic.
- Slowly pour in the warm butter and milk mixture while stirring until creamy and fully incorporated.
- Season with black pepper and adjust salt if needed. Fold in the chopped parsley if using.
- Serve warm with an extra pat of butter on top if desired.
Notes
- Warm the milk and butter before adding to keep the potatoes fluffy and smooth.
- Avoid overmixing to prevent a gummy texture.
- Drain the potatoes well so excess water does not thin the mash.
- Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg