How to Make Redskin Mashed Potatoes - Lewis Acres Homestead

A bowl of homemade mashed potatoes sitting on a hand towel.

Equipment

Pot
Knife
Potato peeler
Potato masher (or hand mixer)
Strainer
Measuring cup
Measuring spoon

Ingredients

3 lbs Redskin Potatoes
1 stick butter
1½ tsp salt
½ tsp black pepper
1 cup whole milk

Instructions

Prep the Red Potatoes
Wash the redskin potatoes thoroughly to remove any dirt. You can leave the skins on for added texture, or peel some for a smoother consistency. I like to peel half and leave the rest for that perfect balance.
Boil the Potatoes
Cut the potatoes into evenly sized chunks for faster, even cooking. Place in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until fork-tender, about 20–25 minutes.
Drain and Mash
Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Use a potato masher or hand mixer to mash to your desired texture. For creamier red mashed potatoes, stir in extra milk a little at a time.

Notes

How to Store Leftover Mashed Potatoes

Red mashed potatoes reheat beautifully and make excellent leftovers. Store leftovers in the same pot (if reheating on the stove) or in an airtight container if using the microwave.

Refrigerate for up to 3–4 days.

How to Reheat Redskin Mashed Potatoes

On the stove:
Add about ¼ cup of milk to the leftover mashed potatoes and warm over low to medium heat, stirring frequently.

In the microwave:
Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each, until warmed through.

Nutrition