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Mashed Red Potatoes

Mashed red potatoes are boiled until fork-tender, then mashed with warm milk and butter for a slightly chunky texture. Red potato skins add color and a rustic finish to this simple side dish.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb red potatoes scrubbed and cut into 1 1/2-inch chunks
  • 8 cup water cold
  • 2 tsp kosher salt divided
  • 0.5 cup whole milk
  • 4 tbsp unsalted butter
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart pot

Method
 

  1. Put the potatoes in a 5-quart pot with the water and 1 1/2 teaspoons of the salt, then bring to a boil over high heat.
  2. Reduce the heat and simmer for 12 to 15 minutes, until the potatoes are easily pierced with a fork.
  3. While the potatoes cook, warm the milk in a microwave-safe measuring cup for 30 to 45 seconds, until hot but not boiling.
  4. Drain the potatoes well and return them to the pot.
  5. Let the potatoes steam for 1 minute.
  6. Add the butter, warm milk, remaining 1/2 teaspoon salt, and pepper.
  7. Mash until combined and slightly chunky.

Notes

For a slightly chunky texture, stop mashing as soon as the potatoes are combined. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free version, use unsalted plant-based butter and unsweetened, unflavored plant milk.