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Red Skin Mashed Potatoes

These red skin mashed potatoes are PERFECT! So fluffy, so easy to make and so delicious! They'll be a go to all year long!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 People, as a side
Calories 153kcal
Author Taylor Kiser


  • 4 Lbs Red skinned potatoes, cut into quarters
  • 2 tsp Salt + more to taste
  • 4 Tbsp Butter
  • 1/2 Cup Full-fat cream cheese
  • 3/4-1 Cup 2% Milk


  • Place the potatoes in a large pot and cover with cold water so the potatoes are covered about 1 inch. Add the salt into the pot and stir.
  • Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork - about 15-20 mins.
  • Once cooked, drain the water and mash the potatoes well with a potato masher.
  • Melt the butter and cream cheese in a small pan on medium heat (the cream cheese won't fully melt) adding the milk as well so it heats up. I recommend starting with 3/4 cup milk then if you want/need more, heat it up before adding
  • Once the butter is melted, stir the butter, cream cheese and milk mixture into the potatoes until fluffy.
  • Season to taste with salt (I like 2-3 tsp) and DEVOUR!



Calories: 153kcal | Carbohydrates: 17.3g | Protein: 4.1g | Fat: 9.1g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.3g | Cholesterol: 27.6mg | Sodium: 515mg | Potassium: 392mg | Fiber: 1.8g | Sugar: 3.3g | Vitamin A: 7.8IU | Vitamin C: 27.4mg | Calcium: 5.3mg | Iron: 4.5mg