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    Make-Ahead Red Skin Mashed Potatoes

    Dec 24, 2018 · 11 Comments

    Jump to Recipe

    Leave the skins on your red potatoes for a nicely colored and textured mashed potato. These can be made up to 3 days ahead and heated in the oven prior to serving.

    Make-Ahead Red Skin Mashed Potatoes

    Because who has time to peel and chop and boil and mash last-minute during the holidays when you really just want to be spending time with your loved ones and not making yet another dirty dish (or, sink full of dishes) in the kitchen? 

    Here is an easy, make-ahead mashed potato recipe.

    Leaving the skins on your mashed potatoes

    There are a lot of really good things about these mashed potatoes, but I think the best thing about them is that they require ZERO peeling!

    This is nice because the hardest part of mashed potatoes, in my opinion, is the monotonous, and very time-consuming peeling. Don’t even worry about that here.

    Make-Ahead Red Skin Mashed Potatoes

    I also LOVE the texture of the potato skins in my mashed potatoes. Everyone seems to have strong feelings when it comes to their ideal mashed potato consistency, so I feel like I should tell you that my ideal mashed potato requires some chewing. Not a lot, but definitely some.

    Plus, once your potatoes are cooked, these come together so easily with a stand or hand mixer! With a little help from the milk, butter, and cream cheese, you'll be on your way to the creamiest mashed potatoes.

    • Make-Ahead Red Skin Mashed Potatoes
    • Make-Ahead Red Skin Mashed Potatoes
    • Make-Ahead Red Skin Mashed Potatoes
    • Make-Ahead Red Skin Mashed Potatoes

    And mashed potatoes are at risk of being a boring, not-great-to-look-at beige food. The red skins make them look so much prettier!

    If you are someone who needs their mashed potatoes to be perfectly smooth, you can of course peel your potatoes. I won’t stop you. 

    Make-Ahead Red Skin Mashed Potatoes

    Making mashed potatoes ahead

    The other really, really great thing about these mashed potatoes is they are make-ahead. Yes! You can make them up to 3 days before eating them! Just chill in whatever dish you’re heating them up in, and pop them in the oven about an hour before eating. 

    Make-Ahead Red Skin Mashed Potatoes

    They’re a creamy, potatoey dream that pairs perfectly with all of your holiday roasts and EVEN will stand alone with no gravy. 

    Not only are they a time-saver, but you can also fit in the work whenever is most convenient for you. Which, I think makes these the easiest mashed potatoes ever!

    Make-Ahead Red Skin Mashed Potatoes
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    5 from 3 votes

    Make-Ahead Red Skin Mashed Potatoes

    Leave the skins on your potatoes for a nicely colored and textured mashed potato. These can be made up to 3 days ahead and heated in the oven prior to serving.
    Prep Time45 mins
    Cook Time1 hr
    Total Time1 hr 45 mins
    Course: Side Dish
    Cuisine: American
    Servings: 10
    Author: Mandy Jackson

    Ingredients

    • 5 pounds red skin potatoes
    • 1 cup whole milk, warmed
    • 8 tablespoons unsalted butter, cut into cubes, plus additional for pan
    • 8 ounces cream cheese, cut into cubes
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons pepper

    Directions

    • Scrub and quarter potatoes. Place in a large stockpot and cover with cold water. Place over high heat and bring to a boil. Once boiling, reduce to a simmer. Simmer 20 minutes, until potatoes are easily pierced with a fork. Strain well.
      Transfer cooked potatoes to the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed and add in the milk, butter, cream cheese, salt, and pepper. Mix until well-combined.
      Transfer potatoes to a 2-quart baking dish. Cover and refrigerate.
      These can be made up to 3 days in advance. When ready to heat, cover and bake in a 375 degree oven for 45 minutes - or until heated through.
    Make-Ahead Red Skin Mashed Potatoes

    More holiday favorites:

    • Baked applesauce - homemade is the best!
    • Really good cranberry sauce - it might convert cranberry sauce-haters.
    • A grazing platter - the easiest, all-in-one appetizer that is so fun to eat!
    • Party punch - everything feels festive with punch!
    • Flourless chocolate cake - easy, impressive, serves a crowd.

    You Might Also Like

    « Holiday Party Punch
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    Reader Interactions

    Comments

    1. Nemo&Nancy says

      January 17, 2019 at 2:35 pm

      Really yummy... Nemo&Nancy by NemoInCucina!!!

    2. Mandy Jackson says

      January 17, 2019 at 9:05 pm

      Thank you! 🙂

    3. Jane says

      April 01, 2021 at 9:15 am

      If I have a roast cooking in the oven, I will only have about 20 minutes while the roast rests and is carved to cook the potatoes. Can I start the potatoes in the microwave and finish them up for those 20 minutes in the oven?

    4. Mandy Jackson says

      April 01, 2021 at 2:28 pm

      Yes, that should work! Just be sure to use a dish that fits in your microwave 🙂

    5. Marilyn W says

      November 21, 2021 at 11:02 am

      can I reheat in the microwave instead of in the oven?

    6. Mandy Jackson says

      November 21, 2021 at 7:01 pm

      Definitely!

    7. Jamie says

      November 23, 2021 at 3:27 pm

      Can you reheat these in a crock pot?

    8. Mandy Jackson says

      November 24, 2021 at 9:39 am

      I wouldn't - It's not *technically* food safe to reheat food in a crock pot, but you could heat them in the oven/microwave and keep them warm in the crock pot!

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    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

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