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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

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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