I love this recipe because it’s quick, simple, and always satisfying. Leaving the red potato skins on adds depth and texture, while the butter, milk, and sour cream make the potatoes incredibly smooth and creamy. It’s a classic side dish I rely on for both weeknight dinners and special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds small red potatoes, quartered ½ cup butter ½ cup milk ¼ cup sour cream salt and pepper to taste
Directions
I start by bringing a large pot of lightly salted water to a boil. I add the quartered red potatoes and cook them until they’re tender but still hold their shape.
Once the potatoes are done, I drain them well and transfer them to a large bowl. While they’re still hot, I add the butter, milk, sour cream, salt, and pepper.
I mash everything together until the potatoes reach a smooth and creamy consistency. I taste and adjust the seasoning as needed, adding more salt or pepper if I feel it needs it. Then I serve them warm.
Servings and Timing
This recipe makes about 8 servings. Prep time is around 10 minutes. Cook time is about 20 minutes. Total time comes to approximately 30 minutes.
Variations
I sometimes add roasted garlic for extra depth or stir in a bit of cream cheese for even more richness. When I want a lighter texture, I use slightly less butter and add a splash of extra milk. Fresh herbs like chives or parsley are also great mixed in at the end.
Storage/Reheating
I store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the stovetop or in the microwave, adding a splash of milk or a small pat of butter to bring back the creamy texture.
FAQs
Do I have to peel the red potatoes?
I don’t peel them because the skins add flavor and a rustic texture that I really enjoy.
Can I make these potatoes ahead of time?
Yes, I often make them ahead and reheat them just before serving with a little extra milk.
How do I make them extra creamy?
I mash the potatoes while they’re still hot and make sure the butter melts fully into them.
Can I use a hand mixer?
I usually mash by hand, but a hand mixer works if I’m careful not to overmix.
What if the potatoes are too thick?
I add a bit more milk until they reach the consistency I like.
Can I use heavy cream instead of milk?
I’ve done that before, and it makes the potatoes even richer.
How do I keep mashed potatoes warm?
I keep them covered over low heat or in a warm oven until ready to serve.
Can I freeze mashed potatoes?
I can freeze them, but I find the texture is best when they’re fresh or refrigerated.
What dishes pair well with these potatoes?
I serve them with roasted chicken, beef, turkey, or any hearty main dish.
How do I season them properly?
I season gradually, tasting as I go, so the salt and pepper don’t overpower the potatoes.
Conclusion
These mashed red potatoes are a side dish I come back to again and again because they’re easy, creamy, and full of comforting flavor. With simple ingredients and minimal effort, I end up with a classic dish that always makes a meal feel complete.
