Creamy mashed red potatoes are a perfect side dish for a weeknight meal and a must-have for a holiday dinner.
These mashed potatoes can be made ahead of time and kept warm in a slow cooker, which makes them perfect for Thanksgiving or Christmas dinner.
Why make homemade mashed potatoes?
Mashed red potatoes are a simple yet delicious side dish that’s perfect for any meal. With their creamy texture and naturally rich flavor, red potatoes shine when prepared with just a few basic ingredients.
The secret to perfect mashed red potatoes is keeping it simple while focusing on technique:
- Partially peel the skins. This strikes the perfect balance, adding texture and nutrients while keeping the mash smooth.
- Cook until tender. Boil the potatoes until a fork slides in easily.
- Use warm ingredients. Butter and milk blend more smoothly when they’re warm, creating a creamier mash.
- Mash to your preference. Keep them slightly chunky for a rustic feel or mash them until smooth for a velvety finish.
This recipe is simple enough for a weeknight dinner yet special enough to serve at holiday gatherings. Whether you’re making a small pot of mashed potatoes for a quick meal or prepping ahead for a holiday feast, I’ve got all the tips you need to make it perfect every time.
Mashed Red Potatoes Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Red potatoes - you could also use Yukon gold potatoes
- Milk - I use whole milk, but 2% could also be used
- Butter - salted butter
- Sour Cream - regular sour cream, don't use non-fat sour cream
How to Boil Potatoes for Mashing
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Peel and quarter your potatoes
- Add to a pot filled with cool water. Make certain water covers potatoes by at least 1 inch
3. Bring water to a boil and simmer until potatoes are soft
4. Drain potatoes well and return potatoes to pot. Let potatoes rest for a few minutes in pot. This helps release any excess water from the potatoes
5. Mash potatoes with a potato masher
How to Make Red Mashed Potatoes in Mixer
- Place potatoes in the bowl of a mixer attached with a whisk
- Turn mixer on at a low speed for 30 -60 seconds. This helps further break down the potatoes
- Warm milk and butter in a microwave-proof bowl.
- Add sour cream and half the warmed milk to the potatoes. Add salt and pepper.
- Mix over low speed. Continue adding milk with mixer running until the potatoes reach the desired consistency
How to Mash Potatoes in One Pot
- Keep potatoes in the pot. Make certain they are mashed well
- Heat milk and butter together in a microwave-proof bowl.
- Add sour cream and half the warmed milk to the potatoes. Add salt and pepper.
- Stir by hand with a heavy spoon. Continue adding milk until the desired consistency is reached.
- Keep stirring until potatoes are smooth and creamy
How to keep mashed potatoes warm
During the holidays, it's nice to make these potatoes ahead of time and keep warm until dinner is ready. Having one less thing to prepare at the last minute is helpful.
- Prepare mashed potatoes as directed
- Butter the inside of slow cooker or crockpot
- Place hot mashed potatoes inside and add 1-2 tablespoons of butter on the top of the potatoes.
- Place cover on crockpot and set to warm
Potatoes will stay warm for 2-3 hours. Stir before serving. If potatoes have become a bit dry add a bit more milk and stir well.
Mashed Red Potatoes Recipe Tips
- Leave a bit of the peel on the potatoes for an added bit of color and texture
- Cut potatoes in uniform sizes so they cook evenly.
- Start with cool water in your pan and bring to a boil with potatoes in the pot
- Test potatoes with a fork. When the fork slides through evenly, the potatoes are done.
- Try to fully drain all water from potatoes before mashing.
- Don't add all the milk at one time. Add it slowly and continue adding until the desired consistency has been reached. You might not need all the milk.
- Be careful about overmixing! The potatoes will become gummy.
- A stand mixer or a handheld mixer can be used or mixed with a sturdy spoon
- Do not use a food processor or immersion blender! You will have gummy or glue-like potatoes!
- This recipe can easily be doubled for larger holiday meals.
Red Potatoes Mashed FAQs
Once cooled, the potatoes can be stored covered in the refrigerator. Use within 3-5 days.
If it's an individual portion, you can reheat in the microwave for one minute. Stir potatoes and heat longer if needed.
For larger portions, place mashed potatoes in a casserole dish. Add additional milk. Cover dish and bake in a preheated 350° oven for 15-20 minutes or until heated through. Remove cover, stir and add more butter and milk if needed.
Yes, you can freeze mashed potatoes. Allow potatoes to fully cool and place in a freezer bag. Remove as much air as possible. Label and date bag and place in freezer for up to one month.
When ready to use, allow potatoes to thaw and then reheat.
Serving suggestions
Mashed potatoes go with just about any meal. Some favorites in our house include:
These mashed potatoes would be delicious topped with Roasted Garlic Butter!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious side dish recipes!
Mashed Potatoes with Red Potatoes
Equipment
- Measuring Cups
- Measuring Spoons
- Potato Masher
Ingredients
- 3 pounds red potatoes (about 10 medium sized potatoes)
- 1 teaspoon salt
- 3 tablespoons butter
- ½ cup sour cream
- ⅓ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Peel and quarter potatoes. Add to a pot of cool water along with 1 teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to medium to maintain a slow boil.3 pounds red potatoes, 1 teaspoon salt
- When potatoes are fork tender, drain water. Let potatoes sit for 1-2 minutes in pot so any excess water can evaporate. The heat from the potatoes will help the excess water evaporate.
- Mash potatoes with a potato masher.
Method 1 - In a Mixer
- Transfer potatoes to a mixing bowl of a stand mixer with the whisk attachment
- Whisk on low speed for 30-60 seconds to continue breaking up potatoes
- Place milk and butter in a microwave proof dish. Heat just until warm.3 tablespoons butter, ⅓ cup milk
- Add sour cream and half of the warmed milk into the mixing bowl. Mix over low speed. Continue adding additional milk until desired consistency is met. Stir in salt and pepper.½ cup sour cream, ¼ teaspoon salt, ¼ teaspoon pepper
Method 2 - By Hand
- Keep potatoes in pot. Make certain potatoes are fully mashed.
- Place milk and butter in a microwave proof dish. Heat just until warm.3 tablespoons butter, ⅓ cup milk
- Add sour cream and half of the warmed milk into the mixing bowl. Mix with a heavy duty spoon until sour cream and milk are well incorporated. Continue adding additional milk until desired consistency is met. Add salt and pepper.½ cup sour cream, ¼ teaspoon salt, ¼ teaspoon pepper
To Make Ahead and Keep Warm
- Butter the inside of slow cooker or crockpot
- Place hot mashed potatoes inside and add 1-2 tablespoons of butter on the top of the potatoes.
- Place cover on crockpot and set to warm.
- Potatoes will stay warm for 2-3 hours. Stir before serving. If potatoes have become dry add a bit more milk and stir well.
Notes
- Leave a bit of the peel on the potatoes for an added bit of color and texture
- Cut potatoes in uniform sizes so they cook evenly
- Start with cool water in your pot and bring to a boil with potatoes in the pot
- Test potatoes with a fork. When the fork slides through evenly, the potatoes are done
- Try to fully drain all water from potatoes before mashing
- Don't add all the milk at one time. Add it slowly and continue adding until the desired consistency has been reached. You might not need all the milk.
- Be careful about overmixing! The potatoes will become gummy.
- A stand mixer or a handheld mixer can be used or mixed with a sturdy spoon
- Do not use a food processor or an immersion blender! You will have gummy or glue-like potatoes!
- This recipe can easily be doubled for larger holiday meals
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
I absolutely love red potatoes! I'm not sure I've ever made mashed potatoes with red potatoes, though - I'm doing that this year for sure! And yes to the slow cooker method. I discovered that one years ago, and it's so much easier for Thanksgiving prep!
Kathy says
Making them ahead of time and having them all ready for dinner really makes getting everything else ready a breeze!
Dawn says
Mashed potatoes are delicious with just about any meal, especially this time of year with all the yummy comfort food eats. I just love them and these look creamy and so good!
Kathy says
Thanks! I love them with just about everything! 🙂