Rustic Buttery Red Skinned Mashed Potatoes Recipe
Red skinned mashed potatoes have always been my go-to when I want something comforting but still a little rustic. Over the years, I’ve tested mashed potatoes just about every way, and red potatoes consistently give me the texture and flavor I’m after, tender, buttery, and never gluey. In my kitchen, keeping the skins on adds that rustic texture I love, giving the potatoes body and a down-home feel that instantly makes the dish welcoming. The buttery flavor, warm roasted garlic, and simple ingredients turn this humble side into a dish that feels both hearty and comforting, the kind of red skinned mashed potatoes that belong on weeknight tables and holiday spreads alike.
Ingredients for Rustic Red Skinned Mashed Potatoes
This short list of simple ingredients is all you need to make red skinned mashed potatoes with a rich, buttery flavor and that rustic, down-home texture I love.
- Red potatoes: I use medium-sized red potatoes and keep the skins on. The thin skins add a rustic texture and that down-home feel, while the flesh stays tender and buttery without turning gluey.
- Butter: Butter brings richness and depth to these mashed potatoes. It melts right into the warm potatoes, giving them that comforting, homestyle flavor.
- Evaporated milk: Evaporated milk adds creaminess without being heavy. It gives the potatoes a smooth finish while still letting the potato flavor shine.
- Roasted garlic: Roasting softens the garlic and brings out a mild, slightly sweet flavor that blends beautifully without overpowering the potatoes.
- Chicken stock or broth: A small amount adds savory depth and enhances the natural potato flavor in a way plain water just can’t.
- Salt and black pepper: Simple seasoning pulls everything together and balances the buttery richness.
What I Use to Make These Red Skinned Mashed Potatoes Shine
When it comes to red skinned mashed potatoes, a few ingredients really make the dish stand out.
Red skinned potatoes: I like to use medium-sized red potatoes so there’s more potato than skin. I love them rustic, but I don’t want too much skin, just enough to give a little texture and that down-home feel. I remove a good deal of the skin so that every bite is creamy and tender, with just a hint of rustic character. Over the years, I’ve found this method gives the perfect balance of texture and comfort in every serving.
Evaporated milk: Growing up, evaporated milk was a staple in so many recipes, and it truly shines in red skinned mashed potatoes. It adds a richness and smooth creaminess that plain milk just can’t match. If all you have is regular milk, you’ll still end up with a tasty dish, but for that “I can’t stop eating them” reaction, evaporated milk brings that extra layer of flavor and depth.
Garlic: Roasted garlic is my choice here for its mild, mellow flavor. You can certainly increase the garlic or use garlic powder in a pinch, but roasted garlic brings a gentle sweetness that doesn’t overpower the potatoes. You know the garlic is there, but it blends perfectly with the butter, milk, and potatoes to create a harmonious, comforting flavor.
These ingredients aren’t just there to fill the recipe, they work together to create the texture, flavor, and comforting vibe that make these red skinned mashed potatoes so irresistible. Each element has a purpose and knowing why you’re using them is part of what makes this recipe reliable and trustworthy every time.
How to Make Rustic Red Skinned Mashed Potatoes
These red skinned mashed potatoes are buttery, full of flavor, and just rustic enough to give that comforting, down-home feel in every bite. With a few simple ingredients and easy steps, you can make a dish that feels special enough for the holidays but easy enough for a weeknight.
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Start with flavor in the pot. I always salt my water, it’s the first secret to seasoning your potatoes all the way through. In this recipe, I like to add a little extra punch with chicken broth or bouillon. You can use granules or a cube. (In my video, I had a big bouillon cube, so I cut it in half.)
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Prep the potatoes. Cut your medium-sized red potatoes and give them a quick rinse before adding them to the pot. Make sure the broth covers them completely.
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Cook until tender. Simmer on medium heat until you can pierce them easily with a fork. Drain them well, no one wants watery mashed potatoes!
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Get your butter ready. Take it out while the potatoes cook so it softens. Soft butter makes mashing easier and keeps your potatoes silky without extra effort.
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Add your ingredients. Toss in the softened butter, roasted garlic, evaporated milk, and a little salt and pepper.
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Mash to your liking. I like mine a little chunky for that rustic texture, but if you prefer smooth, go ahead, just be careful, because over-mashing can turn them gluey.
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Taste and adjust. Give a little taste and see if it needs a pinch more salt or a touch more butter. This is where you make it yours.
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Tips and Tricks for the Best Red Skinned Mashed Potatoes
- Always flavor your water: Salting the cooking water is the first secret to potatoes that taste great all the way through. For extra richness, try adding a splash of cream or milk. It gives a subtle, smooth flavor that makes every bite feel indulgent.
- Boost flavor with spices: A pinch of garlic powder or white pepper while cooking elevates the flavor without overpowering the dish. These little touches add depth and make the potatoes even more comforting.
- Go all out with toppings: For loaded mashed potatoes, stir in crispy bacon, a dollop of sour cream, and a sprinkle of fresh chives right before serving. These additions bring texture, color, and flavor that make the dish irresistible.
- Keep the rustic texture: Even with extras, I like to leave a few small chunks of potato for that down-home feel. It keeps the dish hearty and comforting, which is exactly what red skinned mashed potatoes should be.
Frequently Asked Questions
- Can I use plain milk instead of evaporated milk? Yes, plain milk works fine, but evaporated milk gives extra creaminess and flavor that make these potatoes irresistible.
- Can I prep them ahead of time? Absolutely. Cook the potatoes and store them in the fridge for up to 2 days. Reheat gently with a splash of milk or butter to restore creaminess.
- How should I store leftover mashed potatoes? Store in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat slowly and stir occasionally for perfect texture.
- How do I make loaded mashed potatoes? Stir in crispy bacon, sour cream, and fresh chives right before serving for a hearty, flavorful upgrade.
- Can I add extra garlic? Yes! Roasted garlic is mild and sweet, but you can add more cloves or a pinch of garlic powder for extra punch.
Red Skinned Mashed Potatoes
Ingredients
- 3 pounds red potatoes scrubbed and quartered (some skin on)
- 1 stick butter
- 1 cup evaporated milk more as needed
- 2 cloves roasted garlic
- 1 stock cube or chicken broth to replace cooking water
- Salt and pepper to taste
- water to cover potatoes while cooking
Instructions
- Place potatoes in a large pot and cover with cold, salted water.
- Add the stock cube to the water, or use chicken broth in place of part of the water.
- Bring to a boil and cook until fork-tender.
- Drain well and return potatoes to the hot pot.
- Add butter and roasted garlic, allowing the heat to melt everything together.
- Mash gently, then slowly stir in evaporated milk until creamy.
- Season with salt and pepper to taste. Serve warm.
Notes
- Leave some skins on for best flavor and texture.
- Warm the evaporated milk before adding for extra creaminess.
- Season the cooking water for well-flavored potatoes.
- Mash gently to avoid a gluey texture.
- Add a splash of milk or broth when reheating.
- Want more garlic flavor add 1/4 tsp of garlic powder.
In my kitchen, nothing says comfort and a hug quite like a bowl of these rustic red skinned mashed potatoes. Soft, buttery, and just the right touch of roasted garlic, they’re the kind of dish I make again and again because everyone always comes back for more. I love pairing them with simple baked chicken, tender turkey wings, or even a slice of sweet honey cornbread, it turns any meal into a complete, down-home dinner that feels like home in every bite.
💬 Join the Conversation
Which of these recipes would you pair with your red skinned mashed potatoes? Or do you have your own favorite side or main dish that makes mashed potatoes shine? Drop a comment below—I love hearing how other home cooks put together hearty, delicious meals.
If you tried this recipe, I’d also love for you to give it a rating—your feedback helps me know what hits the table and what your family loves most!
