Creamy redskin mashed potatoes are made with butter, cream cheese and fresh chives. This naturally gluten free side dish makes for an excellent dinner side that can be served year-round! This is a classic mashed potato recipe with a few extra ingredients to enhance and elevate the flavor.
I make mashed potatoes at least once a week! Potatoes are an easy side dish that I know my whole family will love. I love that potatoes cook up quickly with minimal prep work.
Another thing I love about a good mashed potato recipe is that it is simple enough to serve any night of the week, but is also regularly served at holiday dinners or fancier meals.
For this red skin mashed potato recipe I use baby potatoes for their natural creaminess and ability to cook quickly. I also use salted butter to add depth to the flavor - but not a whole stick (or two!) like some recipes call for.
This recipe is a family favorite that I have made countless times!
- Gluten free
- Ready in under 30 minutes
- Perfect make ahead dish that reheats well
- Classic crowd pleasing recipe
- Redskin baby potatoes - Red skin potatoes have a thin, red skin and a white flesh. Look for redskin potatoes that don't have soft spots, green spots, sprouting eyes or shriveled skin.
- Milk - I prefer to use whole milk when I am making mashed potatoes. Reduced fat or 2% milk will work as well. I would avoid skim/fat free milk though.
- Butter - I tend to always use salted butter because that's what I have in my fridge. If you use unsalted, then you may want to increase the amount of salt added to your taste.
- Cream Cheese - Use a good, full-fat cream cheese.
- Salt - Regular table salt or kosher salt would work for this mashed potato recipe.
- Garlic powder - I love garlic and add it to pretty much everything. If you want to turn this recipe into more of a garlic mashed potato recipe, then you could add some roasted garlic in as well.
- Fresh chives
- Medium-sized sauce pan - This is needed to boil the potatoes on the stove.
- Potato masher - If you don't have a potato masher, you can find one here.
- Immersion blender - An immersion blender is a small, handheld blender that is used for light blending that is done right in the cooking pot. They are a really handy kitchen tool to have and I highly suggest buying one!
- Mixing spoon
- Measuring cups & measuring spoons
- Cutting board and chopping knife
- Boil - Fill a medium-sized sauce pan with water and bring to a boil. Add the baby red potatoes to the boiling water. Cook until soft, about 15 minutes.
- Mash - Drain the boiling water. Place potatoes back into the sauce pan. Using a potato masher, mash the potatoes until all the potatoes have broken open.
- Add - Add the milk, melted butter, cream cheese, salt, pepper and garlic powder to the potatoes.
- Mix - Using a mixing spoon, mix all the ingredients together until the cream cheese has thoroughly combined with all of the ingredients.
- Blend - Blend the redskin mashed potatoes using an immersion blender. Blend until 75% creamy, leaving some chunks of potatoes for texture.
- Mix - Mix the diced fresh chives to the potatoes. Serve & enjoy!
Creamy mashed potatoes are a classic side dish that can be served with almost any protein. They are delicious alongside baked fish, all varieties of roasted or baked chicken, steak, pork chops, baked ham and all seafood.
Serve Red Skinned Mashed Potatoes with any of these delicious recipes below!
- Buffalo Chicken Thighs with Celery and Blue Cheese
- Turkey Taco Meatloaf
- Roasted Dijon Chicken Thighs with Crispy Skin
- Pesto Turkey Meatballs with Ricotta Cheese
- Pretzel Crusted Chicken with Blue Cheese Sauce
- Milk - The dairy based milk can be substituted for a non-dairy milk. Choose a non-dairy milk that is labeled as unsweetened! You definitely do not want to use a sweetened or vanilla flavored non-dairy milk. Check the label to guarantee the milk you choose does not have added sweetener. I would choose a variety of non-dairy milk that is extra creamy like oat milk or coconut milk (not the canned type).
- Butter - If dairy based butter isn't for you, try swapping in a non-dairy butter like Earth Balance Buttery Spread. I've tried many Earth Balance products and I think they are all high quality in taste, texture and flavor.
- Cream cheese - A delicious dairy-free cream cheese substitute is Tofutti Better Than Cream Cheese.
- Fresh chives - If you cannot find fresh chives, you can substitute in dried chives. Dried herbs are always more potent and concentrated than fresh herbs. The general rule of thumb is one tablespoon of fresh herbs can be swapped out for one teaspoon of dried herbs. Green onions can also be substituted in for fresh chives.
- If you make any of the ingredient swaps listed above and need your recipe to be gluten free, double check your product labels for gluten!
Storage and reheating
- Storage - Store leftover red mashed potatoes in a sealed container in the refrigerator. The mashed potatoes should keep for about 4 days.
- Reheating - Reheat leftover red skin mashed potatoes in the microwave for 1 minute at a time, stirring in between each minute. Continue heating until your desired warmth is achieved.
- Freezing - Mashed potatoes can be frozen. Freeze them in a sealed freezer bag for up to 1 month.
Yes, most homemade mashed potatoes will be gluten free. This recipe is gluten free!
No, not normally. Most recipes for mashed potatoes contain both dairy based butter, milk and/or heavy cream and many contain cheese or sour cream.
Yes, mashed potatoes keep in the refrigerator incredibly well. You can store this recipe for mashed potatoes in the fridge in an air-tight container for 3-4 days.
No, they are not. Potatoes are pretty carb heavy so they definitely do not fit into the low-carb or keto category. If you want a low-carb "potato," you will need to swap cauliflower in for potatoes. Swapping in cauliflower would change this recipe entirely though and I have not tested it myself.
Mashing potatoes releases the starch in the potato. The more you mash, the more starch is released. Over mashing can release too much starch which results in a gummy, gluey texture.
- 1.5 pounds redskin baby potatoes
- ½ cup milk
- 4 tablespoons salted butter - melted
- 4 ounces cream cheese
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh chives - diced
- Fill a medium-sized sauce pan (within 1 inch from the top) with water and bring to a boil. Add the redskin potatoes and cook until they can be easily pierced with a fork. About 15-18 minutes.
- Drain boiling water and return the potatoes to the pan. Gently mash the potatoes using a potato masher. Only mash until you have split open all the potatoes.
- Add the milk, melted butter, cream cheese, salt, pepper and garlic powder to the mashed potatoes. Mix with a large mixing spoon until the cream cheese has fully incorporated with all the other ingredients.
- Use an immersion blender to finish mashing & mixing the potatoes. Gently blend the potatoes until they are 75% creamy, leaving some chunks for texture.
- Mix the fresh chives into the potatoes.
- Serve & enjoy!
- Mashing potatoes releases the starch in the potato. The more you mash, the more starch is released. Over mashing can release too much starch which results in a gummy, gluey texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: stove top cooking
- Cuisine: American
- Diet: Gluten Free
Keywords: redskin mashed potatoes