There are so many ways to make mashed potatoes, and we stand firmly with the idea of the more the merrier. Why should just one recipe steal the show? After all, there are lots of kinds of potatoes, and a potato mash can be a side to all sorts of main dishes, so why not customize accordingly? Some days, we might just want a fluffy vehicle for delivering delicious gravy; other occasions might call for rich mashed potatoes loaded with melted cheese.
This mashed red skin potato recipe is for those times you're craving a little texture, or maybe you just don't want to be bothered with the potato peeler. Red skin potatoes have waxy white flesh that stays fairly firm when cooked; the skins are thin and smooth. These traits make this potato uniquely suited to being crudely mashed with your potato masher with its skin intact, producing a creamy dish swirled with pretty flecks of red. Here, we also include thinly sliced scallions for additional pops of color and flavor.
If you're making this dish for a holiday meal or would otherwise like a head start on prepping dinner, these potatoes can be made earlier in the day and kept warm. When it's time to eat, simply reheat gently, adding a bit more warm milk if the potatoes seem stiff.
Ingredients
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6 pounds red potatoes, scrubbed and cut into 2-inch chunks
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Kosher salt
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2 sticks (1/2 pound) unsalted butter, softened
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2 cups milk, warmed
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2 scallions, thinly sliced
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Freshly ground black pepper
Directions
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Gather the ingredients.
Julia Hartbeck
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Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes.
Julia Hartbeck
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Drain the potatoes and return to the pot.
Julia Hartbeck
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Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes.
Julia Hartbeck
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Add the butter and milk and mash until incorporated.
Julia Hartbeck
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Stir in the scallions, season with salt and pepper.
Julia Hartbeck
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Serve warm.
Julia Hartbeck
Make ahead
The mashed potatoes can be made early in the day. Cover and keep warm, then reheat gently, adding more warm milk if the potatoes seem stiff.