No peeler? No problem! These easy, creamy, and fluffy Mashed Red Potatoes are a delectable and rustic side that are perfect for weeknight dinners and as a holiday side dish.
It’s a fact that classic mashed potatoes and mashed sweet potatoes are never not good. No wonder why they’re a staple at most dinners and holidays!
These Mashed Red Potatoes are naturally gluten free and stirred together with sauteed garlic, almond milk, and vegan butter, so they always turn out savory and luscious. Serve a creamy scoop next to the Thanksgiving turkey, maple roasted carrots, or topped with vegan mushroom gravy or sour cream.
The best part is you don’t have to peel them! Red skin potatoes are some of the best potatoes for mashing because they’re waxy, starchy, and moist with a very thin, chewable peel. Once they’re boiled and mashed, the potatoes become super smooth and are decorated with fleks of red throughout.
- A classic side dish that’s made dairy free and naturally gluten free.
- It’s made with simple ingredients, making it one of the most low-maintenance side dishes out there.
- Full of vegan butter, garlic, and fresh herbs for all of the savory-goodness!
- Red potatoes - Mashed red potatoes have a rustic look and charm thanks to the potato peel. Leave it on if you like the look or peel the potatoes instead - it’s up to you!
- Garlic - A few garlic cloves are sauteed in oil before being stirred into the mashed potatoes. You can cook them along with white onion or shallots for extra savoriness.
- Vegan butter - Or use regular butter if you don’t need it to be dairy free.
- Almond milk - Or regular milk!
- Fresh herbs - For topping. Chives and parsley are delicious but you can also use green onion, crispy onions, or cilantro.
Step 1: Boil the potatoes. Add the cubed potatoes to a large pot and cover them with water. Bring the water up to a boil and cook until they’re fork tender. Drain the water and place the red potatoes back in the pot.
Step 2: Add some flavor. Sauté the garlic in a small skillet with olive oil over medium heat. Once they’re fragrant, transfer the oil and garlic in with the potatoes.
Step 3: Mash it all up. Add the butter, milk, and salt to the pot with the potatoes. Use a potato masher to mash everything together and stir in black pepper to taste.
Step 4: Serve! Serve the mashed potatoes with chopped parsley or chives on top and an extra drizzle of melted butter. Enjoy!
Expert tips and FAQs
- Red potatoes hold their shape well and have a thin, chewable skin, making them perfect for boilng, mashing, and roasting!
- To get rid of any excess starch, rinse the potatoes under cold water right after you cut them.
- Try not to over-mash the red potatoes as they can become gummy.
- Feel free to steam the potatoes instead of boiling them in water if you’re worried about watery mashed potatoes.
- Serve the red mashed potatoes next to other great sides, like cornbread stuffing, green bean casserole, or pumpkin chili.
Do you need to peel red potatoes?
You can leave the skin on or off of the potatoes. The fleks of red peel gives the side dish a rustic look but you can always remove them if you don’t like the added texture. If you do leave the peel on, make sure to scrub and wash the potatoes really well before cooking.
What can I use besides red potatoes?
Red potatoes are perfect for mashing but just in case you don’t have any at home, you can replace them with another starchy, thin-skinned potato, like white potatoes, Yukon Gold’s, or russet potatoes.
Can you make them ahead of time?
Easily! Make the mashed red potatoes recipe as normal and store them in an airtight container in the fridge for 2 or 3 days. Reheat the potatoes in a saucepan on the stove or in the microwave before it’s time to eat.
More easy potato recipes
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Mashed Red Potatoes
- 3 lb. red potatoes scrubbed and diced into 1" cubes
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ⅓ cup vegan butter softened
- 1 ½ cups almond milk or milk of choice
- 1 teaspoon salt plus more to taste
- black pepper to taste
- fresh chives or parsley for garnish
- Place potatoes in a large pot, then cover them with water. Bring the potatoes to a boil and cook them until they're easy to pierce with a fork, 8-10 minutes. Drain, then place the potatoes back into the pot.
- Next, heat olive oil in a small skillet over medium heat, then add the garlic and sauté for 1 minute or until fragrant; transfer the oil and garlic to the pot with the potatoes.
- Add the butter, milk and salt to the pot, then use a potato masher or hand mixer to mash the potatoes until they're at your desired consistency. Add black pepper to taste.
- Serve potatoes with chopped parsley or chives (optional) and a drizzle of melted butter. Enjoy!
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