These creamy red skin mashed potatoes are the simplest mashed potato recipe out there! They’re so buttery, creamy and delightfully chunky.
Place potatoes and 1 tablespoon kosher salt in a large pot. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil, reduce to a gentle simmer and cook until potatoes are fork tender, 12- 15 minutes.
Towards the end of the cook time, melt butter and warm cream in two separate containers, using the microwave or the stove.
Drain potatoes and return to pot. Heat over low heat, tossing around for 1 minute, to evaporate excess water. Use a potato masher to mash potatoes mostly smooth. Add butter, 3/4 teaspoon kosher salt and black pepper and mash until completely mixed. Stir in heavy cream, taste and add more salt, pepper or heavy cream, if needed, to reach desired consistency. Careful not to over mix or mash, or the potatoes can get gluey.
Transfer to a large serving bowl. Use a spoon to create swirls in the surface and top with more melted butter and chives.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Keywords: red skin mashed potatoes