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Red Skin Mashed Potatoes

Potatoes are a bargain by the bagful, and they are always a staple food in my pantry. For less than $4 for a five pound bag, you can make a week’s worth of sides for a family of four. I’m not gonna calculate out the cost per person a la Sandra Lee, but I can tell you from experience – they make it easy to stretch your budget.

Roasted, fried, grilled, baked – we eat potatoes in a plethora of ways, but our favorite style, hands down, has to be mashed potatoes with their buttery, silky, whipped goodness.

Sidebar: By “our favorite” I mean, everyone in our family except our two year old, who refuses to eat mashed potatoes. I know what you’re thinking, and we totally agree: The child is weird.

PrimeParentsClub Mashed Potatoes Recipe

Red Skinned Mashed Potatoes


  • 6 medium red skin potatoes (skins on)
  • 4 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


Cube the potatoes into evenly sized chunks (about an inch square) and put them in a large sauce pot. Add enough water to just cover the tops of the potatoes, then place on a burner over high heat and bring to a boil.

When the potatoes are at a rolling boil, reduce heat to medium-high and continue boiling (uncovered) for 15 minutes. Drain.

While the potatoes drain, reduce heat to low and add the butter and milk to the same sauce pot the potatoes were in. Once the butter has melted, dump the potatoes back into the pot. Add the salt and pepper and while it’s turned off, use a hand mixer to mash the potatoes slightly.

Turn the hand mixer on to medium speed and whip the potatoes until they’re creamy. If they seem a little thick, add more milk – a tablespoon at a time. After about a minute, turn the mixer up to high and continue whipping for another 10-15 seconds. The extra speed adds air, which makes them even more light and fluffy.

Serves 4, with enough for some for leftovers. Perfect side to pork chops, roast beef, or a simple seared chicken breast!

Note: You can substitute any kind of potato in this recipe, but may not want to leave the skins on if you use a Russett potato. It’s definitely healthier to eat the skins (and I think it’s yummy!), but some pickier eaters might find those skins obtrusive.

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[/author_image] [author_info]About the Author

Liza Hawkins has an obsession for food in a variety of forms that has fueled her passion for humorous, inquisitive and genuine writing. Liza is one of our regular contributors, so you can read more of her here on Prime Parents’ Club, or find her on her foodie blog, (a)Musing Foodie. [/author_info]


Down-to-earth approach to food with an ounce or two of snark. Not just restaurants, not just recipes! Mom, wife, friend, co-worker…not always in that order!

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