Red skinned mashed potatoes

Servings: 2-3 servings | Time: 1 hour

Growing up in Oklahoma red skinned potatoes were a staple side dish with almost any meal. You could find them-roasted, mashed and boiled and no matter which way you had them they were always delicious and so easy to make.

For years I have shared the roasted red skinned potato (AKA: new potatoes) recipe and I thought it was about time I shared the mashed red skinned potato recipe as well.



Fill a medium to large pot with water and ½ a tablespoon with salt.

Bring the potatoes up to a boil and then reduce the heat to a rapid simmer.

Simmer the potatoes for 26-30 minutes or until you can use a knife and pierce through the potato with ease.

When the potatoes are cooked discard the water.

Put the pot back onto the burner and cook out the water for 1-2 minutes.

Then turn the fire off and use a fork to smash the potatoes.

Heat the milk and butter in a saucepot or in the microwave until the butter is melted completely.

Add the heated butter, milk into the potatoes, remaining salt and cracked fresh pepper.

Mix the potatoes and if the potatoes are too runny add it to the a medium high burner and cook it for 2-3 minutes (stir continuously and make sure to scrape the bottom so it doesn’t burn on the bottom) until the milk has absorbed into the potatoes.

Chef tip: The secret to great mashed potatoes is to cook out all of the water so it can absorb the butter, cream and milk. In this recipe I didn’t use cream but you could if you were looking for a richer mashed potato.



8 large red skinned potatoes

1-tablespoon salt

½ cup of milk 2 % and for a lower fat use 1 %

4 tablespoons unsalted butter