Quick, easy and delicious, these Easy Mashed Red Potatoes are the comfort food you need (and the holiday side dish you crave).
For a dish that sounds so simple, mashed potatoes can be made in a staggering number of ways. With butter or without. Milk or cream or none at all. With cream cheese or sour cream or never adding such things. Flavored with chives or bacon or cheddar or garlic or … the list goes on and on.
And we haven’t even gotten into the matter of potato type.
At the holidays, I often make my Roasted Garlic Mashed Potatoes, which are a favorite and always get gobbled up (ha!). But on other days — or when the guests are fewer — I love a simpler recipe that requires less prep but results in a good, comforting, rib-sticking bowl of creamy mashed potatoes.
These delightful Easy Mashed Red Potatoes with Skins On totally fit the bill.
These are easy enough to make on a whim and only require a few ingredients. Plus, this recipe doesn’t require extra steps like peeling. The red potatoes, which tend to be slightly sweeter, compliment the butter, milk and very subtle hint of garlic. Seasoned with salt and pepper just until it enhances the flavor — and no more — finishes these off.
What are you waiting for? Make your mashed potatoes!
Easy Mashed Red Potatoes with Skins On
Quick, easy and delicious, these Easy Mashed Red Potatoes are the comfort food you need (and the holiday side dish you crave).
Ingredients
- 2 lbs red potatoes, cut into 1-inch cubes
- 2 cloves garlic, peeled and smashed
- 2 tablespoons unsalted butter, cut into pieces
- 3/4-1 cup milk
- salt and pepper, to taste
Instructions
- In a pot, cover the potato cubes and garlic cloves with water and bring to a boil over medium heat. Cook for 15-20 minutes, or until fork tender. Remove from heat and drain.
- Return the drained potatoes to the pot and add the butter pieces. Cover and let sit for 2-3 minutes or until the butter is melted.
- Mash the potatoes with the butter. Add the milk a little at a time and mash to combine until you reach the desired consistency. I typically add a bit more than seems prudent because the looser texture will thicken as the potatoes cool. Taste and season with salt and pepper, as desired.
- Serve immediately.