Creamy, rustic mashed red potatoes made with skins on, butter, milk, and sour cream for a rich and comforting side dish that’s simple and satisfying.

2 pounds small red potatoes, quartered

½ cup butter

½ cup milk

¼ cup sour cream

Salt, to taste

Black pepper, to taste

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Bring a large pot of lightly salted water to a boil.
Add the quartered red potatoes and cook until fork-tender, about 18–20 minutes.
Drain the potatoes well and transfer them to a large bowl.
While the potatoes are still hot, add the butter, milk, sour cream, salt, and black pepper.
Mash until smooth and creamy, leaving some texture if desired.
Taste and adjust seasoning with additional salt and pepper.
Serve warm.

Leaving the skins on adds texture and flavor.

Mash potatoes while hot for the creamiest result.

Add a splash of milk or a pat of butter when reheating.

Fresh herbs like chives or parsley make a great addition.