Browned Butter Mashed Potatoes with Red Skin are silky, fluffy potatoes flavored with creamy browned butter, rosemary, Parmigiano-Reggiano, and garlic. Enjoy these delectable potatoes with your favorite holiday dishes or year round with weeknight dinners!
These Browned Butter Mashed Potatoes take traditional mashed potatoes to a whole new level. The browned butter adds a toasty flavor and the red skin potatoes balance the richness of the browned butter perfectly. The best part is that this recipe requires minimal effort thanks to a potato ricer and can be made the day before your holiday dinner.
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About Mashed Potatoes with Red Skin
- Taste - These garlic red potatoes are perfectly rich and buttery.
- Texture - The potatoes are creamy and the red skin adds texture.
- Effort - You just need to to boil the potatoes then mash and mix.
- Time - It takes about 15 minutes to prep the potatoes and 25 minutes to cook and mix them.
Ingredients
- Red potatoes - Red potatoes have an earthy yet subtle flavor and hold their shape well when boiled.
- Butter - Butter makes the mashed potatoes creamy and rich. We use European butter like Kerry Gold because it has a higher fat content and is richer than American butter.
- Parmigiano-Reggiano - Parmigiano-Reggiano adds a sharp cheesiness.
- Garlic cloves - Garlic adds the quintessential aroma.
- Rosemary - Rosemary provides a light woodsy flavor.
- Whole milk or heavy cream - Whole milk or heavy cream provides extra creaminess and richness.
- Freshly ground black pepper - Black pepper adds a little extra spice.
See recipe card for quantities.
Substitutions
- Yukon Gold Potatoes - Replace red potatoes with Yukon gold potatoes for richly flavored potatoes that are both buttery and fluffy.
- Russet potatoes - Russet potatoes are oblong are very light fluffy when mashed.
- Stock - Cook the potatoes in vegetable or chicken stock instead of water to add rich savoriness to the mashed potatoes.
Variations
- Extra Cheesy - Add 1 cup of gruyere or sharp cheddar cheese, or a combination of the two, for cheesy decadence.
- Green Onion or Chives - Add thin sliced green onion or chives for a bright garnish.
- Sour Cream or Creme Fraiche - Add sour cream or creme fraiche to make the potatoes extra creamy.
- Roasted Garlic - Make roasted garlic instead of mincing it for extra rich garlic flavor.
- Fried Sage - Fried Sage adds a nice crunch. You can also use regular non-fried sage.
- Twice Baked Mashed Potatoes - Try our twice baked mashed potatoes for a uniquely creamy and delicious mashed potato variation.
- Miso Mashed Potatoes - Add a little miso paste for a rich umami flavor.
Instructions
- Boil potatoes - In a large pot, add peeled potatoes. Then add enough water to cover the potatoes then bring the water to a boil. Cook for 20-25 minutes or until tender. (Photo 1)
- Make brown butter - While the potatoes cook, make the herbed brown butter. First, heat a skillet or saucepan on medium heat. Then add the sliced butter to the pan and whisk as the butter cooks. The butter will start to melt and the milk solids will begin to separate in the pan. The butter will begin to foam then start to brown and form small brown flecks. When ready, the butter will be golden brown and have a nutty aroma. Keep a close eye on the butter as it can burn very quickly. (Photo 2, 3, and 4)
- Reserve browned butter - Turn off heat and reserve 1 tablespoon of browned butter for garnish. (Photo 5)
- Make butter cream sauce - Then, stir in the minced rosemary, garlic, and heavy cream. Turn the heat back on to medium-low and stir until combined and creamy. Once combined, remove from heat and set aside. (Photo 6 and 7)
- Mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl. (Photo 8)
- Mix mashed potatoes - Once the potatoes are mashed, fold in the hot herbed browned butter cream, Parmigiano-Reggiano, kosher salt, and pepper. If too dry, add warm heavy cream a quarter cup at a time until it reaches the desired consistency. (Photo 9 and 10)
- Plate - Transfer to a serving bowl and drizzle with reserved brown butter. Serve immediately. (Photo 11 and 12)
Pro tip - Use a potato ricer to make the potatoes perfectly fluffy. It also requires less manual labor.
What to Serve With Mashed Potatoes With Red Skin
These Garlic Mashed Potatoes with Red Skin are the perfect fall and holiday side. Drizzle them with Turkey Au Jus and serve them with your favorite fall and holiday dinner dishes like Thanksgiving Turkey, Roasted Turkey Roulade, or Roast Chicken Thighs and Vegetables. They are also delicious with veggies like Butternut Squash, Roasted Shallots, and Roasted Onions.
Storage
Store leftover homemade mashed potatoes in an air-tight container in the refrigerator for up to 3 days. Reheat leftover potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until warm.
Top Tips
- Since the skin is staying on, be sure to clean the potatoes well to remove any dirt or debris.
- Don't overcook the potatoes or they will have a gummy texture. Test for doneness by poking the potatoes with a fork.
- Don't over mash the potatoes or they can become sticky.
Recipe FAQ
Yes, red skin potatoes and red potatoes are essentially the same.
Red skin mashed potatoes tend to have a slightly milder flavor than regular mashed potatoes. However, we add browned butter for extra richness.
This can happen if you overcook the potatoes. When you over overcook them, it releases excess starch and makes the mashed potatoes sticky or gluey.
Yes, you can make red skin potatoes up to 3 days ahead of time. Just keep them refrigerated in an air-tight container then reheat them when you are ready to enjoy.
Yes, these potatoes are great for holidays like Thanksgiving or other holiday dinners. They are creamy, delicious, and pair perfectly with other holiday dishes.
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Browned Butter Mashed Potatoes With Red Skin
Equipment
- 1 saucepan
Ingredients
- 3 lb red potatoes cut in half or quarters, skin on or peeled
- 8 tablespoon butter cubed
- 3 garlic cloves minced
- 1 tablespoon rosemary minced
- 1 cup Parmigiano-Reggiano grated
- 1 cup heavy cream or whole milk
- kosher salt or sea salt
- freshly ground black pepper
Instructions
- Boil potatoes - In a large pot, add peeled potatoes. Add enough water to cover the potatoes then bring the water to a boil. Cook for 20-25 minutes or until tender.3 lb red potatoes
- Make herbed brown butter - While the potatoes cook, make the herbed brown butter. Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will start to melt and the milk solids will begin to separate in the pan. The butter will begin to foam then start to brown and form small brown flecks. When ready, the butter will be golden brown and have a nutty aroma. Keep a close eye on the butter as it can burn very quickly. Turn off heat and reserve 1 tablespoon of brown butter for garnish. Then, stir in the minced rosemary, garlic, and heavy cream. Turn the heat back on to medium-low and stir until combined and creamy. Once combined, remove from heat and set aside.8 tablespoon butter, 3 garlic cloves, 1 tablespoon rosemary, 1 cup heavy cream or whole milk
- Mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl.
- Mix mashed potatoes - Once the potatoes are mashed, fold in the hot herbed browned butter cream, Parmigiano-Reggiano, kosher salt, and pepper. If too dry, add warm heavy cream a quarter cup at a time until it reaches the desired consistency.kosher salt or sea salt, freshly ground black pepper, 1 cup Parmigiano-Reggiano
- Plate - Transfer to a serving bowl and drizzle with reserved brown butter. Serve immediately.
Video
Notes
- Refrigerate leftover red skin potatoes in an air-tight container for up to 3 days. Reheat leftover potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until warm.
- Use a potato ricer to make the potatoes perfectly fluffy
- Since we are leaving the skin on, be sure to clean the potatoes well.
- Don't overcook the potatoes or they may have a gummy texture and be mushy. You can test for doneness by poking the potatoes with a fork.
- Don't over mash the potatoes or they can become sticky.
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