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Red skin mashed potatoes.

Best Red Skin Mashed Potatoes

Justine Drosdovech
Red skin mashed potatoes offer a rich, buttery, and hearty side dish that perfectly rounds out any meal. Learn how simple they are to make using just 5 everyday ingredients.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 6 servings
Calories 271 kcal

Equipment

  • Large stockpot
  • Medium saucepan
  • Potato masher

Ingredients
 

US Customary - Metric
  • 3 pounds red skin potatoes ($1.59)
  • 1 tablespoon salt ($0.01)
  • ¼ cup vegan butter ($0.58)
  • ¾ cup plant milk ($0.34)
  • 1 teaspoon garlic powder ($0.02)
  • 1 teaspoon salt, plus more to taste ($0.01)
  • ½ teaspoon black pepper, plus more to taste ($0.01)

Garnishes optional

  • Fresh chives or green onions

Instructions
 

  • Rinse, scrub, and cube the potatoes into 2-inch chunks, then add them to a large stock pot. Cover the potatoes with water to about an inch above them.
  • Bring the potatoes to a boil over high heat. Once boiling, add 1 tablespoon of salt and lower the heat to medium. Cook, uncovered, until fork-tender, about 10-12 minutes.
  • In the meantime, heat vegan butter, milk, garlic powder, salt, and pepper in a small saucepan over low. Be careful not to burn the milk or butter as you’re just warming it.
  • When the potatoes finish cooking, drain the water and mash them with a potato masher to your desired consistency. We prefer ours on the chunkier side, but it’s a personal preference.
  • Add half of the milk and butter mixture, then mix until the potatoes absorb it. Repeat the same process with the rest of the milk and butter mixture.
  • Taste and season with more salt and pepper to your liking, then serve immediately while warm with a garnish of chives. Happy eating!

Notes

  • Even-sized cuts — Make sure to cut the potatoes a similar size so they cook evenly.
  • Rinse before cooking — Rinse the potatoes until the water runs clear before boiling them. Too much starch can cause gummy mashed potatoes.
  • Salt the water — Don't forget to salt the water while boiling the potatoes. It truly gives them a better flavor that you can't do without.
  • Completely drain the water — Ensure all of the cooking water is drained after boiling the potatoes or the mash may turn out watery.
  • Adjust the consistency — We prefer our mashed potatoes on the chunkier side, but the texture is very customizable depending on your preferences.
  • Don't over-mash — Overmashing potatoes can make their texture gluey and unpleasant.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 48g | Protein: 5.5g | Fat: 6.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1704.4mg | Potassium: 1124.9mg | Fiber: 7.7g | Sugar: 14.8g | Vitamin A: 44009.1IU | Vitamin C: 44.5mg | Calcium: 125.9mg | Iron: 1.8mg
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