Suzy’s Mashed Red Potatoes

A creamy, flavorful twist on traditional mashed potatoes, Suzy’s Mashed Red Potatoes keep the skins on for extra texture and flavor. Made with simple ingredients and minimal effort, this side dish is both comforting and crowd‑pleasing.

Why You’ll Love This Recipe

• Creamy and smooth with a hearty texture from the red potato skins

• Easy and quick—ready in just 30 minutes

• Bright, buttery flavor with a hint of tang from sour cream

• Ideal for any meal—from weeknight dinners to holiday spreads

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds small red potatoes, quartered

• ½ cup butter

• ½ cup milk

• ¼ cup sour cream

• Salt and pepper, to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add the red potatoes and cook until tender but still firm—about 10 minutes. Drain.

2. Transfer the potatoes to a large bowl. Add the butter, milk, sour cream, salt, and pepper.

3. Mash together until smooth and creamy.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Garlic-enhanced: Warm the butter and milk together with minced garlic before mashing.

• Lighter alternative: Substitute milk and sour cream with Greek yogurt or half‑and‑half.

• Herb-infused: Stir in chopped chives, parsley, or rosemary for an aromatic twist.

• Dairy-free option: Use plant-based butter and milk alternatives for a vegan version.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally and adding a splash of milk if needed to restore creaminess.

FAQs

Can I make this ahead of time?

Yes! Store mashed potatoes in the fridge and reheat before serving. Add a little warmed milk or butter during reheating to refresh texture.

Do I have to peel the potatoes?

Nope! Keeping the skins on adds flavor, fiber, and visual appeal.

How can I keep them creamy and not gummy?

Be mindful not to over-mash. Use warm butter and milk, and mash just until combined.

Can I scale this recipe up or down?

Absolutely—just adjust ingredients proportionally.

What if I don’t have sour cream?

Greek yogurt or half‑and‑half are great substitutes that maintain creaminess.

My potatoes turned watery—what happened?

You may have overcooked or used too much liquid. Drain well and mash gently.

Can I make these vegan?

Yes! Use plant-based butter, milk, and sour cream alternatives.

Any great mix-in ideas?

Try grated cheese, caramelized onions, or crispy bacon bits for extra indulgence.

Can I add spices?

Certainly—add a pinch of paprika, garlic powder, or herbs to taste.

Should I mash them by hand or use a mixer?

Mashing by hand delivers the best texture. Mixers can make them gummy if overworked.

Conclusion

Suzy’s Mashed Red Potatoes are a reliable and delicious side dish, perfect for adding comfort and depth to any meal. With buttery richness and skin-on texture, they deliver flavor and simplicity in every bite. Let me know if you’d like to tweak or adapt this recipe further!