You're going to love these red skin mashed potatoes. The process is simple, with no peeling involved, and their seemingly complex flavor; these easy taters are a side dish that complements any meal and are great for the holidays or any dinner any night.
So here are some reasons you'll add this recipe to your dinner table. These red-skin mashed potatoes are decadent and chock full of creamy textures and flavors, the addition of cultured dairy adds more nuanced flavor than conventional butter or cheese alone. The tanginess is what makes this dish sing.
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They are easy enough for a Thanksgiving spread or weeknight dinners with at home. Some folks might be intimidated to make skin-on mashed potatoes instead of peeling and pre-boiling or pre-peeling there, but honestly, it's a great dish that will surprise you.
Now I can say this for a fact since my sweetheart is a chef, these are restaurant-style red skin mashed potatoes. Since I know what goes on in a restaurant kitchen, they're not skimping on butter and they taste
Ingredients
Red skin potatoes: I find red potatoes better than Rosid for mashing in the differences in texture and flavor. I prefer them, while Yukon gold potatoes are traditionally the ideal variety for mashing. There are lots of options.
Water: You can season the water you're boiling your potatoes in. Salting it is important. You also swap out water for a broth or add herbs to infuse additional flavors.
Cultured Butter: We step up the dairy component with cultured butter. The tang of cultured butter will add dimension to this dish.
Lastly, we are working with buttermilk and some heavy cream continuing with that tangy, tangy, tangy consistency into a powerhouse of the flavors you'll love.
Like any restaurant-style mashed potato, adding garlic or onion powder adds another dimension.
Check out the recipe card at the bottom of the post for the ingredients and a shopping list.
Making Redskin mashed potatoes
Here's what we'll be doing. First, we'll be boiling your taters on the stovetop, or if you're using your Instant pot, pull that out. Next, our refrigerated ingredients need to warm up. Then, we mash potatoes and mix them in the dairy, and then lastly, we balance flavors with salt or pepper if desired.
Step-by-step instructions:
Slice or quarter your potatoes, leaving the skins on, and then place them at the bottom of your pot or pressure cooker.
If you're doing these on the stovetop, use the large pot, add your potatoes, and cover them with broth or water, so they are entirely submerged here. Bring your potatoes to a boil and cook for up to 25 minutes or until you can pierce them with a fork.
Preparing potatoes in your Instant pot
This is also a dish where you can prepare potatoes on the stovetop or in your pressure cooker Instapot. If you want to speed things up, an InstantPot will help things along due to high heat and pressure.
Return your pressure cooker lid, make sure the valve is moved to the sealed position using the manual mode, and high-pressure set the time to 10 minutes once the timer goes off.
Once the timer is done, move your valve to quick release so it can vent and turn off your pressure cooker or remove some heat
Preparing dairy
While your taters are boiling, prepare your aromatics and wet ingredients.
In a medium saucepan, melt your cultured butter over medium heat. Next, add in your chopped garlic and Cytotec for two minutes. Ask your garlic to be lightly brown, switch to low heat, and then add butter, dairy, salt, and pepper.
Once your potatoes are slightly cool or slightly lower in temperature, slightly hold down and drain them and then return them to their pot and mash them with a metal grinder or run them through a hand-crank food mill or ricer.
This is where you can adjust where you know to change the potatoes to your desired consistency. If you like them super creamy, using a ricer or a food mill will help you achieve that result. If you want bread, your potato is chunkier with bits of whole pieces. A handheld potato masher is a perfect tool for you.
Once your potatoes at the ideal texture, add your dairy using a spoon and mix them with a spatula, ensuring the potatoes and flavors are fully incorporated.
Customize with toppings
Once you're ready to serve these potatoes, add any additional toppings be it chops, chives, extra butter, etc. Serve while warm.
If you're looking for extra decadence on top of this, add in a handful of your favorite grated cheese, whether that be Grueyre, Sharp Cheddar, or my favorite Locatelli Romano, you can balance out the flavor blouse at the texture with a splash of dairy.
How to freeze leftover potatoes
Once your mashed potatoes have come to room temperature, place them either in the fridge or entirely overnight, then transfer them to an airtight container or freezer bag.
Make sure they're well sealed, and these potatoes can keep in the freezer for up to three months. Once ready to reheat, have some additional liquid, water, butter, dairy, or bras. Consistency will change slightly from being in the freezer and will be drier.
Reheating mashed potatoes
When reheating these on the stove, add them to a saucepan over medium heat and frequently stir as they warm up to ensure they're at the right texture and balance for flavors. And serve when they're fully heated.
Every heating them in the oven, add your mashed potatoes to a baking dish and put a preheated oven in a 350-degree oven for up to 30 minutes or until your potatoes are fully warmed up thoroughly.
Expert Tips
Whole potatoes are tremendous, but slicing them into halves or quarters will help them heat up faster.
Refrain from sacrificing fat for flavor. Something is missing when using fat-free ingredients. But if you're using dairy from a local farm or you've cultured yourself, the characteristics of the dairy will show through and add some delicious flavors to your dish.
Preparing your other ingredients instead of adding them in the cold will add additional dimension and support the dairy better work into your mashed potatoes.
FAQ
To make sure your mashed potatoes aren't gummy, make sure not to overmix your potato potatoes. The gluten bonds become overworked, resulting in an overly starchy rubbery mash
Red skin potatoes are a little sweeter than your traditional russet potatoes. But it tastes the same as white potatoes.
Redskin potatoes are better for mashed potatoes because they are less starchy.
📖 Recipe
Red Skin Mashed Potatoes
These red-skin mashed potatoes are decadent and chock full of creamy textures and flavors
Ingredients
- 12 red potatoes
- 1 stick of butter
- ½ cup of cream
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