Tired of the same old mashed potatoes? Get ready to fall in love all over again with red potatoes! Their creamy texture and buttery flavor make them the ultimate comfort food star. Whether you’re craving a quick weeknight side or a show-stopping holiday dish, we’ve gathered 34 irresistible recipes that will transform your spud game. Let’s dive in and find your new favorite!
Creamy Garlic Red Mashed Potatoes
Remembering the warmth of a winter kitchen, this dish transforms humble potatoes into something velvety and rich, a comforting embrace of creamy texture and mellow garlic that feels like a quiet, nourishing pause. It’s a simple yet deeply satisfying side that pairs beautifully with roasted meats or stands alone as a cozy meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the potatoes:
– 3 pounds red potatoes, scrubbed and quartered
– 1 tablespoon salt
– 8 cups cold water
– For the creamy garlic mixture:
– 1/2 cup unsalted butter, cubed
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup sour cream
– 1 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Place the quartered red potatoes and 1 tablespoon salt in a large pot, then add 8 cups cold water to cover them completely.
2. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 20–25 minutes until they are fork-tender.
3. While the potatoes cook, melt 1/2 cup unsalted butter in a small saucepan over low heat, stirring occasionally to prevent browning.
4. Add 6 cloves minced garlic to the melted butter and cook for 2–3 minutes until fragrant and softened, being careful not to let it burn.
5. Pour 1 cup heavy cream into the saucepan with the garlic butter, warming it over low heat for 3–4 minutes until just heated through, then remove from heat.
6. Drain the cooked potatoes thoroughly in a colander, allowing excess steam to escape for 1–2 minutes to avoid a watery texture.
7. Return the drained potatoes to the pot and mash them with a potato masher or ricer until smooth, with a few small lumps for rustic appeal.
8. Gradually pour the warm garlic cream mixture into the mashed potatoes, stirring gently to incorporate it evenly.
9. Fold in 1/2 cup sour cream, 1 teaspoon black pepper, and 1/2 teaspoon salt, mixing until the potatoes are creamy and well-seasoned.
10. Taste and adjust seasoning if needed, then serve immediately while warm.
Let the creamy garlic red mashed potatoes cradle your spoon with their lush, velvety texture, where the subtle sweetness of red potatoes melds with the gentle warmth of garlic. They’re perfect alongside a herb-crusted roast or topped with crispy fried onions for a delightful crunch that contrasts the smoothness.
Herb-Infused Red Potato Mash
Wandering through the kitchen on this quiet afternoon, I find myself craving the earthy comfort of potatoes, but with a whisper of something more. This herb-infused red potato mash is my gentle answer—a simple dish transformed by fresh aromatics into something quietly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the potatoes:
– 2 pounds red potatoes, scrubbed and quartered (skin on)
– 1 tablespoon kosher salt
– 4 cups cold water
For the mash:
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk, warmed to 110°F
– 1 teaspoon freshly ground black pepper
For the herb infusion:
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh chives, thinly sliced
– 1 tablespoon fresh thyme leaves
Instructions
1. Place the quartered red potatoes in a large pot and add the cold water and kosher salt.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and return them to the warm pot to evaporate excess moisture for 2 minutes.
4. Add the softened butter to the potatoes and mash with a potato masher until no large lumps remain.
5. Pour in the warmed milk gradually while stirring with a wooden spoon until the mash is creamy and smooth.
6. Stir in the freshly ground black pepper, chopped parsley, sliced chives, and thyme leaves until evenly distributed.
7. Taste and adjust seasoning if needed, then transfer to a serving bowl immediately.
Soft and velvety with specks of green, this mash carries the subtle perfume of thyme and the bright freshness of parsley. Serve it alongside roasted chicken or as a bed for braised short ribs, where its creamy texture soaks up savory juices beautifully.
Cheesy Red Mashed Potatoes with Chives
Years of snowy afternoons have taught me that the simplest comforts often hide the deepest warmth, like these potatoes, which transform humble roots into a creamy, crimson-hued embrace. They’re a quiet rebellion against plainness, where sharp cheddar and sweet paprika melt into the russets’ earthy heart, and fresh chives scatter like confetti at the end—a dish that feels both nostalgic and gently new, perfect for curling up with as the light fades.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the potatoes:
– 2 pounds russet potatoes, peeled and cut into 1-inch cubes
– 1 teaspoon salt
– 4 cups water
For the cheese mixture:
– 1/2 cup unsalted butter, cubed
– 1 cup whole milk, warmed to 120°F
– 8 ounces sharp cheddar cheese, shredded
– 1/4 cup sour cream
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
For finishing:
– 1/4 cup fresh chives, finely chopped
Instructions
1. Place the peeled and cubed russet potatoes in a large pot, add 1 teaspoon of salt and 4 cups of water, and bring to a boil over high heat.
2. Reduce the heat to medium-low, cover the pot, and simmer the potatoes for 20–25 minutes, or until they are fork-tender and easily mashable.
3. Drain the potatoes thoroughly in a colander, then return them to the warm pot to evaporate any excess moisture, which helps achieve a fluffier texture.
4. Add the cubed unsalted butter to the hot potatoes and mash with a potato masher until the butter is fully melted and incorporated.
5. Pour in the warmed whole milk gradually while continuing to mash, stopping when the mixture reaches a creamy consistency without becoming gluey.
6. Fold in the shredded sharp cheddar cheese, sour cream, paprika, and garlic powder using a rubber spatula, mixing until the cheese melts and the color turns a uniform reddish-orange.
7. Taste and adjust seasoning if needed, but avoid overmixing to keep the potatoes light.
8. Transfer the cheesy red mashed potatoes to a serving bowl and sprinkle the finely chopped fresh chives evenly over the top just before serving to maintain their bright flavor and color.
The result is luxuriously smooth with a subtle tang from the sour cream and a vibrant hue from the paprika, while the chives add a fresh, oniony crunch that cuts through the richness. Try serving it alongside roasted meats or as a cozy base for a fried egg, where the runny yolk mingles with the cheesy depths—it’s a humble dish that feels like a warm hug on a chilly evening.
Parmesan-Crusted Red Mashed Potatoes
A quiet afternoon like this, with the light fading softly outside, always makes me crave something warm and comforting, something that feels like a gentle embrace from the inside out. It’s the kind of moment that calls for turning simple, humble ingredients into a dish that’s both familiar and a little special, where the process itself becomes a quiet, reflective ritual.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the mashed potatoes:
– 2 pounds red potatoes, scrubbed and quartered (skins on)
– 4 tablespoons unsalted butter, cubed
– 1/2 cup whole milk, warmed to about 110°F
– 1 teaspoon kosher salt
For the parmesan crust:
– 1 cup freshly grated parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
Instructions
1. Place the quartered red potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to maintain a gentle simmer.
3. Cook the potatoes for 20-25 minutes, or until they are fork-tender and easily pierce through the center.
4. Drain the potatoes thoroughly in a colander and return them to the warm, dry pot.
5. Add the cubed unsalted butter to the hot potatoes and let it melt for 1 minute.
6. Pour in the warmed whole milk and sprinkle the kosher salt over the potatoes.
7. Use a potato masher to mash the mixture until smooth and creamy, but with some small bits of skin for texture.
8. Preheat your oven to 400°F and lightly grease a 9×9-inch baking dish with olive oil.
9. Transfer the mashed potatoes to the prepared baking dish and spread them into an even layer.
10. In a small bowl, combine the freshly grated parmesan cheese and panko breadcrumbs.
11. Sprinkle the parmesan mixture evenly over the top of the mashed potatoes.
12. Drizzle the 1 tablespoon of olive oil lightly over the crust.
13. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
14. Remove from the oven and let it rest for 5 minutes before serving.
Dense and creamy beneath its golden, crackling shell, these potatoes offer a delightful contrast that makes each bite a small revelation. The nutty parmesan crust gives way to the earthy, buttery mash, perfect for scooping up alongside a simple roast or as a comforting centerpiece on its own, perhaps with a drizzle of good olive oil for an extra touch of richness.
Red Mashed Potatoes with Roasted Garlic
Nostalgia has a way of settling in the kitchen, especially on quiet afternoons when the light slants just so. Today, I found myself drawn to the simple, earthy comfort of mashed potatoes, but with a twist—roasted garlic to mellow and deepen the flavor into something quietly luxurious. It’s a dish that feels like a warm embrace, perfect for slowing down and savoring the process.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
For the roasted garlic:
– 1 whole garlic head
– 1 tablespoon olive oil
For the potatoes:
– 2 pounds red potatoes, scrubbed and quartered
– 1 teaspoon salt
– 4 cups water
For mashing and finishing:
– 1/2 cup whole milk, warmed to 110°F
– 4 tablespoons unsalted butter, softened
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F. 2. Slice off the top 1/4 inch of the garlic head to expose the cloves. 3. Place the garlic on a piece of aluminum foil, drizzle it with 1 tablespoon of olive oil, and wrap it tightly. 4. Roast the garlic in the preheated oven for 40 minutes, until the cloves are soft and golden brown. 5. While the garlic roasts, place 2 pounds of quartered red potatoes in a large pot with 4 cups of water and 1 teaspoon of salt. 6. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 20 minutes, until they are fork-tender. 7. Drain the potatoes thoroughly in a colander and return them to the warm pot. 8. Squeeze the roasted garlic cloves from their skins into the pot with the potatoes. 9. Add 4 tablespoons of softened unsalted butter and 1/2 cup of warmed whole milk to the pot. 10. Mash the mixture with a potato masher until smooth and creamy, avoiding overmixing to prevent gumminess. 11. Stir in 1/2 teaspoon of black pepper until evenly distributed. 12. Taste and adjust seasoning if needed, keeping in mind the garlic adds subtle sweetness.
Using red potatoes gives these mashed potatoes a slightly firmer, creamier texture that holds its shape beautifully. The roasted garlic infuses every bite with a mellow, caramelized depth, making this dish feel both rustic and refined. Try serving it alongside a simple roasted chicken or as a comforting base for a hearty stew—it’s versatile enough to elevate any meal with its gentle, savory notes.
Spicy Red Mashed Potatoes with Jalapeños
Wrapped in the quiet of a winter afternoon, I find myself craving something that warms from the inside out, a familiar comfort turned just a little daring. This dish is a gentle nudge to the classic, a soft-spiced embrace for the soul.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Potatoes:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 1 tsp salt
– 4 cups cold water
For the Mash:
– 1/2 cup whole milk, warmed to 110°F
– 4 tbsp unsalted butter, softened
– 1/2 tsp salt
– 1/4 tsp freshly ground black pepper
For the Spice:
– 2 medium jalapeños, seeds removed and finely diced
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
Instructions
1. Place the quartered potatoes, 1 tsp salt, and 4 cups cold water in a large pot.
2. Bring the pot to a boil over high heat, then reduce the heat to maintain a gentle simmer.
3. Cook the potatoes for 20-25 minutes, or until a fork pierces them easily with no resistance.
4. While the potatoes cook, warm the milk in a small saucepan over low heat until it reaches 110°F, then set it aside.
5. Drain the cooked potatoes thoroughly in a colander and return them to the warm pot.
6. Add the softened butter to the hot potatoes and mash with a potato masher until no large lumps remain.
7. Pour in the warmed milk and continue mashing until the mixture is smooth and creamy.
8. Stir in the diced jalapeños, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper until fully incorporated.
9. Taste and adjust seasoning if needed, then transfer to a serving bowl.
Gently, the creamy potatoes yield to a subtle, building heat from the jalapeños, while the smoked paprika adds a whisper of depth. Serve it alongside grilled meats for contrast, or spoon it into a bowl topped with a fried egg for a comforting, complete meal.
Red Potato Mashed Potatoes with Bacon Bits
Musing over the quiet hum of a winter afternoon, I find myself drawn to the simple comfort of a classic dish, reimagined with a smoky twist. There’s something grounding about the earthy scent of red potatoes mingling with the savory aroma of bacon, a combination that feels both nostalgic and warmly inviting on a day like today.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the potatoes:
– 2 pounds red potatoes, scrubbed and quartered
– 4 cups water
– 1 teaspoon salt
For mashing and flavoring:
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk, warmed to 110°F
– 1/2 teaspoon black pepper
For the bacon bits:
– 6 slices thick-cut bacon, chopped into 1/2-inch pieces
Instructions
1. Place the quartered red potatoes in a large pot with 4 cups of water and 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the potatoes are fork-tender. Tip: Avoid overcooking to prevent a gluey texture.
2. While the potatoes cook, heat a skillet over medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until crispy and browned. Transfer the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
3. Drain the cooked potatoes thoroughly in a colander, then return them to the pot. Mash the potatoes with a potato masher or ricer until smooth. Tip: For creamier results, mash while the potatoes are still hot.
4. Add the softened butter, warmed milk, black pepper, and reserved bacon fat to the mashed potatoes. Stir gently until fully incorporated and creamy.
5. Fold in the crispy bacon bits, reserving a small handful for garnish. Tip: Adding bacon at the end preserves its crunch.
6. Serve immediately, topped with the reserved bacon bits.
You’ll notice the texture is luxuriously creamy with subtle lumps from the red potato skins, offering a rustic feel. The flavor balances the potatoes’ natural sweetness with the smoky, salty depth of bacon, making it a standout side for roasted chicken or a cozy bowl on its own.
Buttery Red Mashed Potatoes with Thyme
Remembering the warmth of my grandmother’s kitchen, I find myself drawn to the simple comfort of mashed potatoes, a dish that feels like a quiet hug on a chilly evening. This version, enriched with butter and fragrant thyme, transforms the humble potato into something softly luxurious, a gentle reminder that the most satisfying meals often come from patience and care.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the potatoes:
– 2 pounds red potatoes, scrubbed and quartered (leave skins on for texture)
– 1 tablespoon kosher salt
– 4 cups cold water
For mashing and seasoning:
– 1/2 cup unsalted butter, cut into 1/2-inch cubes
– 1/2 cup whole milk, warmed to 110°F
– 1 tablespoon fresh thyme leaves, stripped from stems
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place the quartered red potatoes in a large pot and add the cold water and kosher salt.
2. Bring the pot to a boil over high heat, then reduce to a steady simmer.
3. Cook the potatoes for 20–25 minutes, until they are fork-tender and easily pierced.
4. Drain the potatoes thoroughly in a colander, letting them steam-dry for 2 minutes to remove excess moisture.
5. Return the potatoes to the warm pot and add the cubed unsalted butter.
6. Mash the potatoes with a potato masher until the butter is fully melted and incorporated.
7. Pour in the warmed whole milk and continue mashing until the mixture is creamy but still slightly lumpy.
8. Fold in the fresh thyme leaves and freshly ground black pepper until evenly distributed.
9. Taste and adjust seasoning only if necessary, avoiding over-mixing to keep the texture light.
10. Serve immediately while warm. Each spoonful yields a velvety, rich texture with buttery notes that melt on the tongue, punctuated by the earthy aroma of thyme. For a creative twist, top with a drizzle of browned butter or serve alongside roasted vegetables to let the flavors shine in a cozy, comforting meal.
Rich Red Mashed Potatoes with Sour Cream
Folding into the quiet of a winter afternoon, I find myself craving something that feels like a warm embrace—a dish that transforms humble potatoes into a velvety, crimson-hued comfort. This version, enriched with sour cream, is less about perfection and more about the gentle process of creating something deeply satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the potatoes:
– 3 pounds russet potatoes, peeled and quartered
– 1 tablespoon salt
– 4 cups water
– For enriching:
– 1/2 cup unsalted butter, softened
– 1 cup sour cream, at room temperature
– 1/4 cup heavy cream
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 cup beet juice (for color)
Instructions
1. Place the peeled and quartered russet potatoes in a large pot.
2. Add 1 tablespoon of salt and 4 cups of water to the pot, ensuring the potatoes are fully submerged.
3. Bring the water to a boil over high heat, then reduce to a simmer.
4. Cook the potatoes for 20-25 minutes, or until they are fork-tender and easily pierced.
5. Drain the potatoes thoroughly in a colander, letting them steam-dry for 2 minutes to remove excess moisture.
6. Return the potatoes to the warm pot and mash them with a potato masher until no large chunks remain.
7. Add 1/2 cup of softened unsalted butter to the mashed potatoes, stirring until fully melted and incorporated.
8. Mix in 1 cup of room-temperature sour cream and 1/4 cup of heavy cream until the mixture is smooth and creamy.
9. Stir in 1 teaspoon of garlic powder and 1/2 teaspoon of black pepper for seasoning.
10. Gently fold in 1/4 cup of beet juice until the potatoes achieve a uniform, rich red color without overmixing.
11. Taste and adjust seasoning if needed, but avoid adding more liquid to maintain the desired consistency.
Just as the last stir settles, you’re left with a bowl of mashed potatoes that boast a silky texture and a subtle tang from the sour cream, punctuated by the earthy sweetness of the beet hue. Serve them alongside a hearty roast or spooned into a bowl with a drizzle of olive oil and fresh herbs for a simple, elegant side that feels both nostalgic and new.
Caramelized Onion Red Mashed Potatoes
Just now, as the afternoon light fades, I find myself thinking about the quiet transformation of simple things. Caramelized onions, with their deep sweetness, and humble potatoes, mashed to creamy perfection, come together in this comforting dish that feels like a warm embrace on a chilly day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the mashed potatoes:
– 3 pounds russet potatoes, peeled and cut into 2-inch chunks
– 1/2 cup whole milk, warmed to 110°F
– 4 tablespoons unsalted butter, softened
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large skillet over medium-low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. 2. Add the thinly sliced onions and 1/4 teaspoon of salt, stirring to coat. 3. Cook the onions for 45 minutes, stirring every 10 minutes, until they turn a deep golden brown and reduce significantly in volume. Tip: Patience is key here—low heat develops the onions’ natural sugars without burning. 4. While the onions cook, place the potato chunks in a large pot and cover with cold water by 1 inch. 5. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the potatoes are fork-tender. 6. Drain the potatoes thoroughly in a colander. 7. Return the potatoes to the pot and mash them with a potato masher until no large lumps remain. 8. Add the warmed milk, 4 tablespoons of softened butter, 1 teaspoon of salt, and 1/4 teaspoon of black pepper to the potatoes. 9. Stir the mixture until smooth and creamy. Tip: Warming the milk prevents the potatoes from becoming gummy when mixed. 10. Fold the caramelized onions into the mashed potatoes until evenly distributed. Tip: Reserve a spoonful of onions to garnish the top for visual appeal. 11. Serve the mashed potatoes immediately while warm. The result is a velvety, rich mash with pockets of sweet, jammy onions that melt into each bite. Try it alongside a roasted chicken or as a cozy base for a hearty stew, where its subtle sweetness balances savory flavors beautifully.
Lemon Herb Red Mashed Potatoes
Fondly, I find myself returning to the kitchen on quiet afternoons, drawn to the simple comfort of mashed potatoes—but today, I’m stirring in a whisper of brightness and earthiness, a gentle twist on the classic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the potatoes:
– 2 pounds red potatoes, scrubbed and quartered
– 1 tablespoon salt
– 4 cups water
For mashing and flavoring:
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk, warmed to 110°F
– 2 tablespoons fresh lemon juice
– 1 tablespoon fresh thyme leaves, chopped
– 1 teaspoon fresh rosemary, finely chopped
– 1/2 teaspoon black pepper
Instructions
1. Place the quartered red potatoes in a large pot with 4 cups of water and 1 tablespoon of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander, letting them steam-dry for 2 minutes to remove excess moisture for a fluffier texture.
4. Return the potatoes to the warm pot and add 1/2 cup softened unsalted butter.
5. Mash the potatoes with a potato masher or ricer until mostly smooth, leaving a few small chunks for rustic appeal.
6. Pour in 1/2 cup warmed whole milk and continue mashing until fully incorporated and creamy.
7. Stir in 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary, and 1/2 teaspoon black pepper until evenly distributed.
8. Taste and adjust seasoning if needed, but avoid overmixing to keep the potatoes light.
Lemon herb red mashed potatoes cradle a velvety texture with pops of tender skin, while the lemon’s zesty sparkle dances with the thyme and rosemary’s woody warmth. Serve them alongside roasted chicken or as a cozy bed for grilled vegetables, letting their sunny hue brighten any plate.
Savory Red Mashed Potatoes with Gravy
A quiet afternoon like this, with the light fading softly through the kitchen window, always feels right for something simple and deeply comforting. There’s a particular warmth in making a dish that feels like a gentle embrace, a humble classic transformed just enough to feel special. Today, that means turning ordinary potatoes into something richly savory and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Mashed Potatoes:
– 2 pounds russet potatoes, peeled and quartered
– 4 tablespoons unsalted butter
– 1/2 cup whole milk, warmed to about 110°F
– 1 teaspoon salt
For the Gravy:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups beef broth
– 1/4 teaspoon black pepper
Instructions
1. Place the peeled and quartered potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to maintain a gentle simmer.
3. Cook the potatoes for 20-25 minutes, or until they are fork-tender and easily pierce with no resistance.
4. Drain the potatoes thoroughly in a colander and return them to the warm, dry pot.
5. Add the 4 tablespoons of butter and the teaspoon of salt to the potatoes in the pot.
6. Use a potato masher to mash the potatoes until no large lumps remain.
7. Gradually pour in the warmed milk while continuing to mash, until the potatoes are smooth and creamy. Tip: Warming the milk prevents the potatoes from becoming gummy.
8. Cover the pot to keep the mashed potatoes warm and set it aside.
9. For the gravy, melt the 2 tablespoons of butter in a saucepan over medium heat.
10. Whisk in the 2 tablespoons of flour and cook, whisking constantly, for 1-2 minutes until the mixture is bubbly and light golden. This is your roux.
11. Slowly pour in the beef broth while whisking continuously to prevent lumps from forming.
12. Bring the gravy to a simmer, then reduce the heat to low.
13. Cook for 5-7 minutes, whisking occasionally, until the gravy has thickened enough to coat the back of a spoon. Tip: Simmering ensures the flour taste cooks out and the gravy reaches the right consistency.
14. Stir in the black pepper and remove the gravy from the heat.
15. Spoon the warm mashed potatoes into serving bowls and ladle the hot gravy over the top. Tip: For extra richness, stir a pat of butter into the gravy just before serving.
Velvety and rich, these potatoes carry a deep, savory flavor from the gravy that soaks into every creamy bite. The texture is wonderfully smooth against the slight graininess of the russets, making it perfect for sopping up with a crusty piece of bread or serving alongside a simple roasted chicken.
Conclusion
Versatile and delicious, these 34 red potato mashed recipes prove there’s a perfect version for every taste and occasion. We hope you find a new favorite to make your meals extra special. Give one a try, then let us know which you loved in the comments below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
