red mashed potatoes recipe

Written ByJenny Smyth Posted on
red mashed potatoes recipe
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The Best red mashed potatoes recipe

I’ve always been a fan of mashed potatoes, and when I discovered the recipe for red mashed potatoes, I knew I had to try it. The dish originated in Europe, where beets are a staple ingredient.

The addition of beets gives the potatoes a sweet and earthy flavor that’s perfect for any occasion. I love serving this recipe at family gatherings because it’s easy to make in large quantities and everyone loves it.

My kids are also big fans of this recipe, and they always ask for seconds. The best part is that it’s incredibly easy to make – just boil the potatoes and beets until they’re tender, then mash them together with some butter and milk.

I like to add a pinch of salt and pepper to bring out the flavors. This recipe is perfect for any occasion, whether you’re hosting a dinner party or just need a quick weeknight meal.

Plus, beets are packed with nutrients like fiber, vitamins, and minerals, making this recipe a great choice for health-conscious families like mine.

Red Mashed Potatoes

Red Mashed Potatoes

4.7 from 1764 votes

These red mashed potatoes are creamy and buttery with a rustic texture from the skins. They make a perfect side dish for any meal, from weeknight dinners to holiday feasts.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Potatoes

2 pounds red potatoes, scrubbed and cut into 1-inch chunks
1 teaspoon salt
1/2 cup whole milk
4 tablespoons unsalted butter, softened
1/4 cup sour cream
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives or parsley (optional)

👨‍🍳Directions

1Place the potato chunks in a large pot and cover with cold water by 1 inch.
2Add 1 teaspoon salt and bring to a boil over high heat, then reduce to medium-high and cook for 15 to 20 minutes until the potatoes are fork-tender and easily pierced with a knife.
3Drain the potatoes in a colander and return them to the warm pot.
4Let them sit for 1 minute to steam dry, which helps create a fluffier texture.
5Add the butter and sour cream to the hot potatoes and mash with a potato masher until mostly smooth but still slightly chunky.
6Gradually pour in the milk while mashing, stopping when the potatoes reach your desired consistency, then season with black pepper and stir to combine.
7Taste and adjust salt if needed, then transfer to a serving bowl.
8Garnish with chopped chives or parsley if desired, and serve hot.

🔧Equipment

Large pot
Colander
Potato masher or ricer
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 40mg🧂Sodium: 650mg🌾Total Carbs: 44g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 6g

📝Notes

For extra richness, use heavy cream instead of milk. If you prefer smoother potatoes, use a ricer instead of a masher. The skins add color and nutrients, but you can peel the potatoes if you want a smoother texture.

Watch Video Of How Red Mashed Potatoes Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It’s easy to make in large quantities and everyone loves it.

I like to serve it alongside roasted meats or as a side dish at family gatherings. You can also add other ingredients like garlic or herbs to give it more flavor.

The best part is that it’s incredibly easy to reheat – just microwave it until it’s hot and steamy. This recipe is perfect for busy families like mine who need quick and delicious meals on the go.

❓ Frequently Asked Questions About Red Mashed Potatoes

1.

What is the origin of red mashed potatoes?
Red mashed potatoes originated in Europe, where beets are a staple ingredient. The dish is made by boiling beets and potatoes together until they’re tender, then mashing them together with some butter and milk.

2.

How do you store leftover red mashed potatoes?
Leftover red mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the potatoes until they’re hot and steamy.

3.

Can I use different types of potatoes for this recipe?
While Russet or Yukon Gold potatoes work well in this recipe, you can also use other varieties like sweet potatoes or purple potatoes for a different flavor profile.

4.

Are beets necessary for this recipe?
Beets are not necessary for this recipe, but they do give the potatoes a sweet and earthy flavor that’s perfect for any occasion.

5.

Can I make red mashed potatoes ahead of time?
Yes, you can make red mashed potatoes ahead of time by preparing the beets and potatoes separately, then mashing them together just before serving.

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