Red Skin Mashed Potatoes

Overview of red skin mashed potatoes with a pat of melting butter and sprig of rosemary on top on a white surface.


  • 2 ½ lbs. red skin potatoes, washed and scrubbed
  • ½ stick of butter (4 tbsp.)
  • ½ cup of milk
  • 2 cloves of garlic, peeled and smashed
  • 1 spring of fresh rosemary
  • 510 leaves of fresh sage
  • Salt and pepper, to taste
  • Additional butter and herbs for garnish and topping (optional)


  1. Place potatoes in a large pot and cover with cold water by at least 1″. Add salt to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender about 25-30 minutes.
  2. Meanwhile, heat butter, milk, garlic, and herbs in a small pot over low-medium heat. Once butter melted, turn the heat down to the lowest setting, and allow the mixture to sit while potatoes cook.
  3. Drain and mash potatoes while still hot. Strain the garlic and herbs out of the hot milk mixture. Add mixture to the potatoes, whipping with an electric mixer, or using hand masher until potatoes smooth. Season with salt and pepper to taste.
  4. Serve immediately, or make ahead (see notes)


Reheating instructions:

To make ahead, then reheat, place potatoes in a heat-proof bowl and refrigerate for up to 3 days. When ready to reheat, place the bowl over a pot of simmering water on the stovetop, stirring occasionally. If potatoes look dry, add more milk (about 1/2 cup or more) as needed until silky and warm.

Keywords: side dish, vegetable, mashed potatoes, dinner, Thanksgiving, Christmas