Skin on Mashed Potatoes

These Skin on Mashed Potatoes are super easy to make and make a great side dish with Beef, Chicken or Pork.

Here's a super simple recipe for making Skin on Mashed Potatoes. The perfect side for Chicken, Steak, Meatloaf or even Corned Beef!

So why keep the skin on you ask? Well the outer skin of a potato contains good amounts of fiber and nutrients. Plus the red potatoes skins give your mashed potatoes a little color.

Don't forget to wash your potatoes! Since we are leaving the skin on for this recipe, it is very important that you clean the potatoes before using them.

Rinsing them under cold water and giving them a quick scrub should do the trick. If they are especially dirty, you might want to let them sit in water for a few minutes before scrubbing.

If you don't have any heavy cream on hand, you can substitute for some milk in a pinch without altering the overall flavor. You could also use Buttermilk but this will give them a slightly different flavor.

I usually use Russet or Yukon Gold potatoes when making mashed potatoes as I did in my Vodka Mashed Potatoes, my Wasabi Mashed Potatoes and my Jalapeño Mashed Potatoes but this recipe specifically calls for Red Potatoes.

In a pinch, I'm sure you could substitute for a different potato but since I almost always have red potatoes on hand, I've only made this recipe with red potatoes. But feel free to experiment!

Did you know you can also make mashed potatoes in a pressure cooker? Check out my Instant Pot Bacon and Cheese Mashed Potatoes recipe.

For more great recipes with Red Potatoes, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Skin on Mashed Potatoes recipe (see recipe card for quantities): Red Potatoes, Unsalted Butter, Heavy Cream, Salt and Ground Black Pepper.

🥣 How to make Skin on Mashed Potatoes

In a large pot, place the cut potatoes and cover with water. Cover the pot and bring to a boil.
Add a large pinch of salt to the water and bring to a boil once again. uncovered over medium-high heat until the potatoes are tender, about 25 minutes.
Drain the potatoes using a colander and return to the pot.
Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Season with salt and pepper and serve.