Red Skin Potato Mash

There are so many ways to make mashed potatoes, and we stand firmly with the idea of the more the merrier. Why should just one recipe steal the show? After all, there are lots of kinds of potatoes, and a potato mash can be a side to all sorts of main dishes, so why not customize accordingly? Some days, we might just want a fluffy vehicle for delivering delicious gravy; other occasions might call for rich mashed potatoes loaded with melted cheese.

This mashed red skin potato recipe is for those times you're craving a little texture, or maybe you just don't want to be bothered with the potato peeler. Red skin potatoes have waxy white flesh that stays fairly firm when cooked; the skins are thin and smooth. These traits make this potato uniquely suited to being crudely mashed with your potato masher with its skin intact, producing a creamy dish swirled with pretty flecks of red. Here, we also include thinly sliced scallions for additional pops of color and flavor.

If you're making this dish for a holiday meal or would otherwise like a head start on prepping dinner, these potatoes can be made earlier in the day and kept warm. When it's time to eat, simply reheat gently, adding a bit more warm milk if the potatoes seem stiff.