By Sam Guarnieri

Ingredients (Serves 4)

  • 2 pounds red skin potatoes cubed
  • salt to taste
  • ½ cup milk of choice
  • ¼ cup butter melted
  • fresh chopped chives for serving


  1. Add cubed red skin potatoes to large pot, then fill pot with enough cold water to cover potatoes. Sprinkle 1 large pinch salt over top of potatoes and place pot on stovetop over medium-high heat.
  2. Bring water to boil, then reduce heat to low. Simmer potatoes in water about 15 minutes or until potatoes can easily be pierced with tines of fork.
  3. When potatoes are cooked, pour into colander and drain. Transfer potatoes to large bowl and lightly mash with potato masher.
  4. Add in milk and melted butter to bowl, then mash until potatoes are smooth. Taste mashed potato and add more salt if needed. Serve warm with fresh chopped chives sprinkled on top.


  • Make it dairy free: Replace milk with full-fat coconut milk, and butter with vegan butter.
  • To melt butter, place it in a microwave-safe bowl, then microwave for about 30 seconds, stir and microwave again for 20 to 30 more seconds. Time will vary by microwave.
  • If you’re not serving red skin mashed potatoes right away, cover them with foil, and place them aside. You can reheat them by keeping them in oven at low temperature, about 200° Fahrenheit, or microwave them uncovered until desired temperature.

Nutrition Per Serving

Calories: 324kcal | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 0.5g | Total Carbs: 48g | Fiber: 7g | Sugar: 16g | Net Carbs: 41g | Vitamin C: 44mg | Cholesterol: 34mg | Sodium: 184mg | Potassium: 1126mg | Calcium: 127mg | Iron: 2mg