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Home » recipes » sides

Red Skinned Mashed Potatoes

Modified: Apr 15, 2025 · Published: Nov 16, 2023 · by anita | wild thistle kitchen · This post may contain affiliate links · Leave a Comment

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These red skinned mashed potatoes with sour cream are a classic and versatile side dish. Flavored with bay and garlic, whipped to creamy perfection with butter, cream, and sour cream this red skinned mashed potatoes recipe is quick, easy, and irresistible!

mashed potatoes in white bowl topped with melted butter and fresh thyme leaves

This recipe is perfect with almost any of my dinner recipes, underneath a pile of Pork Meatballs with Mustard Cider Cream Sauce, on top of my Shepherd's Pie, or of course on the Thanksgiving table alongside my Dry Brined Spatchcocked Turkey, Sourdough Stuffing with Sausage, and Roasted Acorn Squash.

Mashed potatoes are a staple on the Thanksgiving table. You can find my uncle Rick's signature mashed potatoes in my Thanksgiving Side Dishes post. I wait for those potatoes all year long and they are the taste of Thanksgiving to me. But my son and husband love red skinned mashed potatoes so I made this recipe for them and it is a welcome addition to our meal rotation.

Jump to:
  • Ingredients
  • Instructions
  • How to make red skinned mashed potatoes in the instant pot
  • Equipment
  • Storage and reheating
  • Top tips
  • FAQ
  • Related
  • Pairing
  • Red Skinned Mashed Potatoes Recipe

Ingredients

A simple handful of ingredients are all you need to make this red skinned mashed potatoes recipe.

red skinned potatoes and other ingredients on wooden cutting board
  • red skinned potatoes: I like to use smaller potatoes for this as the skins are more tender
  • garlic: the peeled cloves will boil with the potatoes and get mashed adding a soft garlic flavor to the mash
  • bay leaves: I started adding bay to my potato water many years ago and I never stopped. It adds such a lovely flavor.
  • butter: Unsalted or salted is fine here, just adjust the salt accordingly
  • salt: both in the boiling water and in the final mash. I always use Diamond Crystal Kosher Salt.
  • freshly ground black pepper and white pepper: I love the combination of both peppers and I do this often in my recipes. It adds layers of flavor and makes for a much more interesting dish.
  • half and half or heavy cream: Full fat dairy makes for the creamiest mashed potatoes. You can use whole milk too but I do not recommend going any lower fat than that.
  • sour cream: I love to make my red skinned mashed potatoes with sour cream because it adds a little bit of tang and a lighter creaminess than just heavy cream alone.

See recipe card for quantities.

Instructions

How to make red skinned mashed potatoes with sour cream

diced potatoes in pot alongside remaining ingredients for recipe

Add cubed potatoes to pot

salt, bay leaves, and garlic added to potatoes in pot

Add salt, bay leaves, and garlic cloves and cover with cold water

potatoes boiled and drained and topped with butter

boil until very tender, drain, remove bay leaves, and top with butter.

potatoes and cream mashed with hand masher

Mash with potato masher and add warmed cream

sour cream added to potatoes whipped with hand mixer

Mix well with electric mixer or continue with potato masher until very smooth and add sour cream.

finished red skinned mashed potatoes in pot

Whip or mash to incorporate sour cream. Add more cream if needed to achieve a smooth, creamy consistency. Taste for salt and pepper and add more if needed.

I like to start with a potato masher and then switch to an electric mixer to get super creamy potatoes and to break up the skin a little. You can successfully make this with just the hand masher if you don't want to fuss with the electric mixer. If you like larger pieces of skin, do not use the electric mixer.

How to make red skinned mashed potatoes in the instant pot

Add potatoes, garlic, bay leaves, and salt to instant pot and cover with water. Place lid on instant pot and set vent to seal. Cook on manual pressure for 10 minutes. When timer goes off turn pot off and manually release steam valve carefully. When lid releases, remove lid and drain potatoes.

Proceed with recipe as written.

Equipment

Other than a large pot, you will need a potato masher, hand mixer, and an instant pot if you are making red skinned mashed potatoes in the instant pot. I've linked to my recommendations.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please feel free to check out my full disclosure policy.

Storage and reheating

Store any leftovers within 2 hours of serving. Cover tightly and store in refrigerator for 3-4 days.

Reheat leftovers in the microwave or covered with foil and heat in oven at 300 degrees F for 30 minutes until heated through.

Top tips

  • To ensure the creamiest mashed potatoes, start with cold water and make sure the potatoes cook until they are very soft and even falling apart a little bit.
  • Let the butter melt a bit over the hot potatoes before mashing with hand masher. Add warmed liquids after you have mashed the butter into the potatoes.
  • Add sour cream at the very end of mashing or whipping and add a but more cream at this point to get them nice and creamy.
mashed potatoes in bowl with large serving spoon

FAQ

Why are red potatoes better for mashed potatoes?

Red potatoes are a waxy potato variety which means they make ultra creamy mashed potatoes. They also have thin skins compared to russets and other baking potato varieties so they are perfect if you don't want to peel the potatoes.

Why did my mashed potatoes turn out gummy?

Gummy potatoes are the cause of not enough liquid and too much mixing before adding the liquids. Also, if you mash them after the potatoes have cooled they will become gummy. It is important to mash potatoes while they are still very hot and make sure the liquids you add are warmed as well.

Related

More side dishes:

  • Roasted Honeynut Squash
    Roasted Honeynut Squash with Maple Miso Butter
  • Roasted Acorn Squash
  • Thanksgiving Side Dishes
  • Roasted Radishes with Anchovy Butter
See more sides →

Pairing

These mashed potatoes would pair well with many of these dinner recipes:

  • Sourdough Discard Pizza Crust
  • Classic Meatballs with Quick Marinara Sauce
  • two bowls of minestrone soup topped with parmesan cheese
    Minestrone with Sausage, White Beans, and Kale
  • roast turkey on platter surrounded by side dishes, small pumpkins, glasses of wine
    Dry Brined Spatchcocked Turkey
See more dinner →
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Red Skinned Mashed Potatoes Recipe

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These red skinned mashed potatoes with sour cream are a classic and versatile side dish. Flavored with bay and garlic, whipped to creamy perfection with butter, cream, and sour cream this red skinned mashed potatoes recipe is quick, easy, and irresistible! Instant pot instructions are included too!

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

  • 3 lbs red skinned potatoes, cut into 1-2 inch chunks
  • 2 bay leaves
  • 4 garlic cloves, peeled
  • 4 ounces (1 stick) butter, cut into small pieces
  • 1 cup half and half or heavy cream
  • 2 tablespoons plus 1 teaspoon salt, divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground white pepper
  • ½ cup sour cream

Instructions

  1. Add potatoes to a large pot and cover with water. Add 2 tablespoons of kosher salt, bay leaves, and garlic. Bring to a boil and then reduce to a medium high heat and allow to boil for 25-30 minutes until potatoes are very tender and falling apart a bit.
  2. Drain and return to hot pot. Remove bay leaves and top hot potatoes with butter. While butter melts a bit heat up the cream either in the microwave or in a small saucepan. When butter has melted slightly add 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of ground white pepper.
  3. Mash potatoes with hand masher until mashed but still a bit chunky. Add warm cream and continue mashing until creamy. If desired switch to an electric hand mixer to get them very creamy and more whipped. 
  4. Add sour cream and a little extra cream or milk if the potatoes need. Taste for seasoning adding more salt and pepper if desired. Mix once more. Top with butter and fresh herbs for serving. 

Instant Pot Instructions:

Add potatoes, garlic, bay leaves, and salt to instant pot and cover with water. Place lid on instant pot and set vent to seal. Cook on manual pressure for 10 minutes. When timer goes off turn pot off and manually release steam valve carefully. When lid releases, remove lid and drain potatoes.

Proceed with recipe as written above.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: side dish, Thanksgiving
  • Method: stovetop
  • Cuisine: American

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About anita | wild thistle kitchen

Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita

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Welcome!

Hi there! My name is Anita - welcome to Wild Thistle Kitchen - where I share lots of sourdough and sourdough discard recipes as well as seasonal sweet and savory comfort food and baking recipes.

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