Description
Creamy, rustic mashed potatoes made with red skins left on for extra flavor and texture. A buttery, comforting side dish perfect for any meal.
Ingredients
Scale
- 2 pounds red potatoes, quartered
- 6 tablespoons unsalted butter
- 3/4 cup whole milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Place quartered red potatoes in a large pot and cover with cold water. Add salt to the water.
- Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until fork-tender.
- Drain the potatoes and return them to the hot pot to remove excess moisture.
- Warm the milk and melt the butter together, then add to the potatoes.
- Mash until mostly smooth, leaving some texture and skin bits.
- Season with additional salt and pepper to taste.
- Serve warm with an optional extra pat of butter on top.
Notes
- For extra creaminess, add sour cream or cream cheese.
- Don’t overmix to avoid gummy texture.
- Use warm dairy ingredients for smoother mash.
- Great for making ahead and reheating with a splash of milk.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg