5 from 3 reviews

Looking for something a little different from traditional mashed potatoes? These red-skinned mashed potatoes with skin are easy creamy and can be prepared in one pot! They are super easy and seasoned with yogurt, butter and fresh chopped herbs for a fresh twist on mashed potatoes.

a blue bowl with rustic red-skinned mashed potatoes with herbs and a pot of red potatoes

I developed this recipe for the July/August 2009 issue of EatingWell Magazine and originally shared it here on August 16, 2012. I have updated the images and some of the text today.

Table of contents

Why We Love This Red-Skinned Mashed Potatoes Recipe

Mashed potatoes are always a win! What’s not to love about, creamy potatoes, butter and cream?

Over the years I have shared more than a half dozen ways of making potato side dishes, and many non-potato alternatives to mashed potatoes in between. But possibly the easiest way of all to make mashed potatoes is to leave the skins on.

To make it, simply leave the skins on the potatoes (because it’s easier and healthier for you.) Then steam them until they’re very tender. Then lastly, fold in just a bit of rich and creamy butter, sharp and tangy farm fresh yogurt and tons of chopped fresh herbs. I love to use a blend of herbs that I have on hand to really enhance the overall flavor and look of this dish.

The end result is a spectacular bowl of deliciousness that will really shine on your Thanksgiving along side your Roasted Turkey or holiday table.

This simple and delicious recipe is really a stand-out. It comes together with just a few minutes of hand-on time, and strikes the perfect balance of health and flavor.

Recipe Highlights

  • Can be made in one pot
  • No peeling required
  • Can be made with lower calorie options (like yogurt instead of cream or half and half) for a lower calorie masehd-potato side dish.
  • Can be customized with the herbs and seasonings you like best.
closeup of the red-skinned mashed potatoes in a blue bowl

Ingredient Notes

Red Skinned Potatoes

You can use any thin-skinned potato to make this recipe but I like using red-skinned best because they have creamy white flesh and the red pops of skin look classically rustic in the final dish. Try to pick equally sized potatoes so they cook evenly. Scrub them well before steaming.

Yogurt and Butter

This recipe can be made as rich or lean as you like. I think as written it is a nice balance of not too high in fat while still creamy and rich tasting. If you like you can sub in half and half or whole-fat yogurt for the fat-free yogurt.

Fresh Herbs

I suggest using tender herbs in this recipe. You’ll need one quarter cup total. Try a blend of 2 tablespoons parsley, one tablespoon chopped dill and 1 1/2 teaspoons each chopped tarragon and oregano or sage.

a pot of the potatoes plus the blue bowl of the mashed potatoes and a dish of whole red potatoes on a gray table

How to Make Mashed Potatoes With Skins

  • Leave the skins on. There is a ton of fiber and nutrients in potato skins including Potassium and Vitamin C. Plus not peeling the potatoes saves time!
  • Steam Them. Steaming the potatoes instead of submerging and boiling them in water actually helps them maintain their color, flavor and nutrients. And it’s a little faster.
  • Use Tangy Yogurt. Adding plain fat-free yogurt instead of sour cream and tons of butter cuts the calories and fat without cutting the flavor.
  • Don’t Forget the Butter. Just 2 tablespoons of butter for 2 pounds of potatoes adds the perfect amount of creamy rich flavor, so you won’t miss a thing.
  • Green It Up. When you fold in the chopped scallions and fresh herbs into those warm potatoes and you smell the freshness and see all the gorgeous color they add you will want to dig in with a fork right then and there!
a closeup in the pot of the mashed potatoes with parsley and scallions

FAQs and Expert Tips

Can this be made ahead?

Yes! Reheat in the oven until steaming hot at 325 or 350 degrees (keep covered while reheating.) Alternatively reheat in the microwave on high power, stirring often until steaming hot. Stir well and add additional cream or yogurt before serving if the mixture seems dry.

What goes with Skin-on Mashed Potatoes?

These can be served on a holiday table with traditional festive roasts such as Pork Loin Roast or Slow Roasted Pork Shoulder or with Filet Mignon with Mushroom Sauce. They are easy enough to serve as a comforting starchy side with saucy traditional dinners like Chicken a la King, Chicken Paprika or Skin On Roasted Chicken Thighs.

Are potato skins good for you?

Potato skins are high in antioxidants, minerals and fiber. Leaving the skin on to make mashed potatoes is easier and gives mashed potatoes a nutritional boost!

More Potato Recipes & Mashes

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Roasted Garlic Mashed Potatoes
Steamed potatoes with fresh herbs in circular white bowl.

Simple Steamed Potatoes with Herbs
Mashed potatoes with chives on top from overhead

Simple Buttermilk Mashed Potatoes
Za'atar Roasted Fingerling Potatoes with yogurt Tahini Sauce and Mint | Healthy Seasonal Recipes

Za’atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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closeup of the red-skinned mashed potatoes in a blue bowl

Red-Skinned Mashed Red Potatoes {With Skin}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Katie Webster
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

These Easy Red-skinned Mashed Potatoes are as simple and easy-to-prepare side dish to serve any night of the week, for holidays or Thanksgiving.

Ingredients

Units Scale
  • 2 pounds 1 to 2” diameter red potatoes, scrubbed and large ones quartered (see ingredient note)
  • 2 scallions, sliced lengthwise and finely chopped (about 1/4 cup)
  • 1 cup plain fat-free yogurt
  • 1/4 cup finely chopped herbs, such as parsley, dill and sage
  • 2 tablespoons butter, softened
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Steam potatoes until all are very tender when tested with a fork, 20 to 25 minutes. Check the pot toward the end of steaming and add water if necessary to prevent the saucepan from boiling dry.
  2. Meanwhile, mix scallions, yogurt, herbs, butter, salt and pepper in a large bowl.
  3. Mix cooked potatoes into yogurt mixture breaking up the potatoes with a fork until they crumble apart and lightly clump together.

Notes

To Reheat

Reheat in the oven until steaming hot at 325 or 350 degrees (keep covered while reheating.) Alternatively reheat in the microwave on high power, stirring often until steaming hot. Stir well and add additional cream or yogurt before serving if the mixture seems dry.

Ingredient Note

Any small thin-skinned potato will work in this recipe, including gold or purple.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: side dish
  • Method: stovetop
  • Cuisine: american

Nutrition

  • Serving Size: 3/4 cup each
  • Calories: 158
  • Sugar: 3 g
  • Sodium: 363 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 4 g

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