Creamy and flavorful Skin-On Mashed Red Potatoes are a rustic, easy side dish that's bursting with butter, chives and cream cheese.
It’s true — you don’t even have to the peel potatoes! Creamy and flavorful Skin On Mashed Red Potatoes are a rustic, easy side dish that’s bursting with butter, chives and cream cheese. Grab the grilled steak, meatloaf, or fried chicken, because these homemade mashed potatoes with skin are the perfect companion for your next comfort food dinner!
You might never make mashed potatoes another way again! Once you realize how quick, easy and delicious these Skin On Mashed Red Potatoes are, you’ll be hooked for life. The simple side dish is one of those great go-to recipes that you can always turn to in a pinch when you need a cozy, homemade meal without too much effort.
Mashed Red Potatoes with Cream Cheese
There are endless ways to prepare mashed potatoes, and every home cook likely has her favorite. While I often turn to my trusty make-ahead garlic mashed potatoes when we’re craving the classic side dish, these red skin mashed potatoes are equally good and a nice way to change up the menu (especially when time is limited).
At the most basic level, mashed potatoes are a simple side dish made by mashing boiled potatoes. Red potatoes are good for mash, and the best part is that you don’t even need to peel them before boiling! Milk, butter, salt and pepper are often used in traditional mashed potatoes, and this recipe is no exception. We’re amping up the flavor and creaminess in the skin-on mashed red potatoes with the addition of some fresh chives and cream cheese. Trust me — this is a “secret ingredient” that you don’t want to skip!
How to make Skin On Mashed Red Potatoes:
You can make this easy mashed potatoes recipe from start to finish in about 30 minutes!
Ingredients for Homemade Mashed Potatoes with Skin:
- Red potatoes
- Cream cheese
- Buttermilk or cream
- Butter
- Salt and pepper
- Fresh chives
Step 1: Boil Red Potatoes
First, boil the quartered red potatoes for 15-20 minutes (or until tender).
Step 2: Add Remaining Ingredients
Drain the water from the pot, then add the cream cheese, buttermilk, butter, salt and pepper.
Step 3: Mash!
Use a potato masher (or fork) to mash everything together. This doesn’t need to be perfect, since the small chunks of tender potatoes add great texture to the dish. Give them a taste and season with additional salt and pepper, if necessary.
Transfer the potatoes to a serving bowl and garnish with a little bit more butter and some chopped fresh chives.
What to serve with Skin On Red Mashed Red Potatoes:
This simple side dish is so versatile! Here are a few dinner ideas that go well with mashed potatoes:
- Meatloaf
- Roast Chicken
- Fried Chicken
- Honey Mustard Chicken
- Grilled Steak or Grilled Steak Tips
- Salmon Patties, Grilled Salmon or Blackened Salmon
- 4-Ingredient Bacon Wrapped Pork Tenderloin or 4-Ingredient Pork Loin Roast
- Maple-Glazed Roasted Turkey Breast
- Crock Pot Ham with Cola Glaze or 5-Ingredient Baked Ham with Apricot Glaze
- Southern Bourbon-Glazed Beef Tenderloin
Preparation and Storage Tips:
- Do you need to peel red potatoes before boiling? No, that’s why they work so well for this skin-on mashed potato recipe. The skin on red potatoes is very thin, so it’s easy to bite and chew — no peeling necessary! Just make sure to scrub the potatoes clean before using in the recipe, and dice into fourths before boiling. Cutting the potatoes speeds up the cooking time and also makes it easier to mash the cooked potatoes later.
- Make Ahead: While these are best when served immediately, you can also prepare them up to 2 days in advance.
- How to Store Leftover Mashed Potatoes: The leftover mashed potatoes will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- To Reheat Skin-On Mashed Red Potatoes: For best results, skip the microwave (which tends to suck the moisture out of your potatoes), and instead use the oven to reheat the mashed potatoes. Place the mashed red potatoes in an oven-safe dish. Stir in about 1/2 cup of buttermilk or cream and an extra pat or two of butter. Reheat in a 350 degree F oven (uncovered) just until warmed through (about 20-30 minutes).
Cook’s Tips and Recipe Variations:
- Make sure that your cream cheese, buttermilk (or cream), and butter are at room temperature before you mix them into the potatoes.
- For even more flavor, use chive and onion flavored cream cheese instead of the regular cream cheese.
- I love the “tang” that you get with buttermilk, but you can substitute with regular cream or whole milk if you don’t have buttermilk on hand.
- Garlic Red Mashed Potatoes: add a dash of garlic powder to the potatoes for an extra dose of flavor.
- Garnish with chopped fresh chives or green onions for a bright, fresh finish to the dish!
- If you don’t have a potato masher, you can use a fork to mash the potatoes or grab an electric hand mixer.
More mashed potato recipes that you might enjoy:
- Party Potatoes {a cheesy mashed potatoes casserole}
- Mashed Sweet Potato Casserole with Marshmallows
- Garlic Mashed Potatoes
Skin On Mashed Red Potatoes
Creamy and flavorful Skin-On Mashed Red Potatoes are a rustic, easy side dish that's bursting with butter, chives and cream cheese.
Ingredients
- 1 ½ lbs. red potatoes, quartered
- 3 oz cream cheese, at room temperature (about 4.5 tablespoons)
- 3 tablespoons buttermilk, at room temperature (or substitute with whole milk or cream)
- 1 ½ tablespoons salted butter, cubed; at room temperature
- ½ teaspoon salt, plus more to taste
- Dash of pepper
- Chopped fresh chives, garnish
Instructions
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Place potatoes in a pot and cover with water. Bring to a boil. Reduce heat to low; cover and cook until potatoes are tender (about 15-20 minutes).
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Drain potatoes and return to pot. Add cream cheese, buttermilk, butter, salt and pepper; mash to combine. Taste and season with additional salt and pepper, if necessary.
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Garnish with fresh chives just before serving.
Recipe Notes
- Make sure that your cream cheese, buttermilk (or cream), and butter are at room temperature before you mix them into the potatoes.
- For even more flavor, use chive and onion flavored cream cheese instead of the regular cream cheese.
- I love the “tang” that you get with buttermilk, but you can substitute with regular cream or whole milk if you don’t have buttermilk on hand.
- Garlic Red Mashed Potatoes: add a dash of garlic powder to the potatoes for an extra dose of flavor.
- Garnish with chopped fresh chives, green onions, or parsley for a bright, fresh finish to the dish!
- If you don’t have a potato masher, you can use a fork to mash the potatoes or grab an electric hand mixer.
- To Reheat Skin-On Mashed Red Potatoes: For best results, skip the microwave (which tends to suck the moisture out of your potatoes), and instead use the oven to reheat the mashed potatoes. Place the mashed red potatoes in an oven-safe dish. Stir in about 1/2 cup of buttermilk (or other liquid) and an extra pat or two of butter. Reheat in a 350 degree F oven (uncovered) just until warmed through (about 20-30 minutes).
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