These fluffy Mashed Red Potatoes will be a go-to side dish all year long.
Don’t say I didn’t warn you: I’ve been on a mashed potato kick, and I’m not backing down any time soon. I’ve had mashed potatoes made so many different ways, but when I tried making them with red potatoes and a generous amount of cream cheese, the creamy tang told me I had a recipe hit on my hands. The red potato skins—yes, you’re going to leave them in—add a subtle pop of color and a hint of earthiness that makes each spoonful feel homey but out of the ordinary.
These mashed red potatoes are dreamy and satisfying, but they don’t feel too heavy. The cream cheese brings a subtle but impactful decadence to the texture, while the butter adds in silky richness. It’s the perfect comfort food dish when it all comes together, and whether you’re serving it on the holiday table or as a side at a backyard cookout, it just works for any occasion at any time of year.
If you know me at all, you know I frequently reach for sweet potatoes here on FFF, but it only felt right to share the spotlight for a change. And these red potatoes are going to be the star of the show.
Why red potatoes are perfect
Red potatoes look so nice on the dinner table, but they’re more than just a pretty face. They have a waxy texture that gives a creamy, smooth finish when mashed. They’re able to hold together without turning gummy or mealy, unlike high-starch varieties like russets.
Their red skin is also thin enough to be edible after boiling, which gives the dish a beautiful pop of color, as well as added texture, earthy flavor, and fiber. As a plus, it saves you time since you don’t have to peel them!
How do I store leftovers?
Most mashed potato recipes are best enjoyed fresh, but you can still enjoy leftovers. Store your leftover mashed potatoes in an airtight container in the fridge and eat within 4 days. If you want to freeze them, you can; just make sure the potatoes are completely cool first. Condensation from warm mashed potatoes will ruin the texture. Portion the potatoes into freezer‑safe containers or bags and freeze for up to 2 months. Then, thaw overnight and reheat gently on the stovetop with a splash of milk.
Serving suggestions
My favorite thing about mashed potatoes of any variety is how versatile they are. You can serve them with just about anything and for any occasion. If you want to put together a classic steakhouse-inspired dinner, serve your red-skinned mashed potatoes with a Keto Steak With Garlic Butter Mushrooms as a main dish. Then, whip up a batch of Cumin-Roasted Carrots and Oven-Roasted Honey-Balsamic Brussels Sprouts for additional sides.
Recipe
Ingredients
- 4 pounds red skinned potatoes cut into quarters
- 2 teaspoons salt, plus more to taste
- 4 tablespoons butter
- 1/2 cup full-fat cream cheese
- 3/4 cup 2% milk
Instructions
- Place the potatoes in a large pot and cover with about 1 inch of cold water. Add the salt to the pot and stir.
- Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork, about 15-20 minutes.
- Once cooked, drain the water and mash the potatoes well with a potato masher.
- Melt the butter and cream cheese in a small pan over medium heat (the cream cheese won't fully melt). Add the milk to the pan. I recommend starting with 3/4 cup of milk, then adding more if needed.
- Once the butter, cream cheese, and milk mixture is melted and warm, stir it into the potatoes. Stir everything with a spatula or large spoon until smooth.
- Season to taste with salt and enjoy.
These came out so good! Thank you!
Thanks for the feedback Elaine, so glad you liked it!