Red skin mashed potatoes make a delightful side for a weekend roast or a holiday table. These mashed potatoes are simple to prepare and get a pleasant tang from an extra helping of sour cream.
Note: this recipe was first posted in 2021 and updated in 2022 with clearer instructions.
Mashed potatoes are a staple for holiday dinners and comforting weekend meals. If you want to elevate the classic side dish, these red skin mashed potatoes are an excellent choice. Leaving the skins on adds texture, visual interest, and saves time since you don’t need to peel the potatoes.
Instead of relying mostly on milk, this version uses a generous amount of sour cream, giving the potatoes a savory, tangy note that sets them apart from ordinary mashed potatoes.
Recipe ingredients
Ingredient notes
- Herbs: Soft leafy herbs like chives, parsley, and dill work beautifully. A small amount of thyme or rosemary can be added for depth, but use sparingly so the flavor doesn’t overpower the potatoes.
- Butter: Unsalted butter is recommended so you can control the seasoning. If you use salted butter, reduce the added salt and adjust to taste.
- Milk: Use whatever you have—whole milk gives the most richness, but 2% or skim will work since most of the creaminess comes from the butter and sour cream.
Step by step photos
Here’s a quick walkthrough for making red skin mashed potatoes with sour cream. Full, detailed instructions are in the recipe card below.
1. Scrub the potatoes well, then cut into roughly 1½-inch chunks.
2. Place the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat. When boiling, add a generous pinch of salt and reduce to a gentle boil until the potatoes are fork-tender.
3. While the potatoes cook, chop your herbs. For thyme, strip the leaves from the stems.
4. Drain the potatoes and return them to the pot. Warm over low heat for 1–2 minutes to evaporate excess moisture.
5. Mash the potatoes with a hand masher. Leave them a bit chunky if you prefer texture, or mash until smoother for a creamier result.
6. Add butter in chunks and stir until melted into the warm potatoes.
7. Stir in the sour cream.
8. Add milk gradually until you reach the texture you like.
9. Finish with kosher salt, black pepper, and the chopped herbs. Taste and adjust seasoning.
Tips and tricks
- Scrub the potatoes thoroughly since the skins stay on.
- If using a coarse kosher salt like Diamond Crystal, follow the recipe amounts. For finer table salt, start with less (about ¾ teaspoon) and adjust to taste.
- Salt the cooking water generously; it seasons the potatoes from the inside.
- The sour cream gives a tangy brightness. If you prefer milder flavor, reduce the sour cream and increase the milk to reach the desired texture.
- This recipe serves about 8 small portions and can easily be doubled for a crowd.
Storage and reheating
Fridge and freezer storage
- Store leftovers in the fridge, tightly covered, for 3–4 days.
- You can freeze mashed potatoes for up to 6 months in an airtight container or freezer bag. Note that freezing can change the texture—sour cream can separate and make the potatoes looser when thawed.
Reheating from the fridge
- Microwave on 50% power in 2-minute intervals, stirring between cycles, until heated through.
- Or reheat slowly over low heat in a saucepan, stirring frequently.
- Add a splash of milk or a spoonful of sour cream while reheating to restore creaminess.
Reheating from the freezer
- Thaw overnight in the refrigerator before reheating.
- Warm on low heat in a saucepan, stirring often, and cook a bit longer to evaporate excess water and thicken the texture. Stir in a spoonful of fresh sour cream for extra creaminess.
Serving suggestions
- Keep mashed potatoes warm for serving in a crock pot set to warm.
- For an indulgent variation, stir in bacon crumbles and shredded cheddar cheese.
- These potatoes pair well with roasted pork, baked chicken, or turkey meatballs.
Recipe FAQs
No. The skins add texture and color and save prep time. If you dislike skins, peel some of the potatoes so the dish is less textured.
They’re best freshly made, but you can prepare them a few hours ahead and keep warm in a crock pot. Leftovers refrigerate well for 3–4 days.
Overmixing, especially with a food processor or electric mixer, releases too much starch and makes potatoes gluey. Use a ricer, food mill, or hand masher and avoid overworking them.
Yes. Baby red potatoes can be used whole if they’re about 1 inch in diameter—no need to cut them.
Related recipes
Air Fryer Fingerling Potatoes-
Roasted Brussels Sprouts and Carrots
-
Honey Orange Glazed Carrots
-
Cottage Fries
If you try this recipe, please leave a rating or review—I’d love to hear how it turned out!
📖 Recipe
Red Skin Mashed Potatoes
These red skin mashed potatoes are rich and creamy thanks to butter and sour cream, with a tangy twist that keeps them interesting and flavorful.
- Author: Kate
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ pounds (1.13 kg) red skin potatoes
- 1 cup (229 g) sour cream
- 8 tablespoons (1 stick, 113 g) unsalted butter
- ¼ cup (59 ml) milk, plus more if needed
- 1 ½ teaspoons kosher salt, or to taste, plus more to salt the cooking water
- ½ teaspoon black pepper, or to taste
- ¼ cup (9 g) fresh chopped herbs (suggestions: chives, parsley, thyme, dill), plus more for garnish
Instructions
- Scrub the potatoes well. Cut into roughly 1½-inch chunks and place in a large pot.
- Cover the potatoes with cold water, ensuring at least 1 inch of water above them. Bring to a boil over high heat. When boiling, add a couple generous pinches of salt and reduce to a gentle boil. Cook until the potatoes are easily pierced with a fork, about 25 minutes.
- While the potatoes cook, chop the herbs and set aside.
- Drain the cooked potatoes and return them to the pot. Warm over low heat for 1–2 minutes to evaporate excess liquid.
- Turn off the heat and mash the potatoes with a potato masher to your desired consistency.
- Add the butter in chunks and stir until fully melted into the potatoes.
- Stir in the sour cream and about half the milk (roughly 2 tablespoons). Add additional milk as needed until you reach the preferred texture.
- Season with kosher salt, black pepper, and the chopped herbs. Taste and adjust seasoning. Serve immediately, garnished with extra herbs if desired.
Notes
The sour cream gives these mashed potatoes their signature tang. If you want a milder flavor, reduce sour cream to ¾ cup and add more milk to adjust texture.
If using salted butter, reduce the added salt and adjust to taste.
This recipe was developed using Diamond Crystal kosher salt; for table salt, start with ¾ teaspoon and adjust.
Soft herbs like chives, parsley, and dill are recommended. If using woodier herbs like thyme or rosemary, use a smaller amount so the herb flavor doesn’t dominate.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 270
- Sugar: 1.8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11.2 g
- Carbohydrates: 25.1 g
- Fiber: 3 g
- Protein: 4.2 g
- Cholesterol: 44 mg