This creamy red skin mashed potatoes was inspired by the mashed potatoes I made for Thanksgiving Day which was inspired by The Pioneer Woman’s creamy mashed potatoes recipe. They’re all basically the same except I used red skin potatoes this time around and when cooking red skin potatoes, you must include the skin. Well I think so anyway.
Wash thoroughly 6-7 medium red skin potatoes. Cut in quarters, boil in water until soft. Drain the water off once soft, return the potatoes back into the pot. Add 1 stick of butter, 1 brick of cream cheese, a little bit of milk, sprinkle with salt to season, then generously sprinkle black pepper.
Mash the whole thing with a potato masher. Get one if you don’t have it yet. It’ll make your potato-mashing day. Dollar stores have them.
And because I love a lot of black pepper in my mashed potatoes, I sprinkled more on top to serve as a garnish.
TIP: DO NOT add too much milk or else you’ll get pasty mashed potatoes. A little goes a long way.
