Easy Weeknight Mashed Red Potatoes
If there’s one side dish I could make with my eyes closed, it’s these mashed red potatoes. I serve them right along side most everything and recently with the MOISTEST Beer Belly Whole Roasted Chicken Go-to on busy weeknights because they’re ridiculously easy, unbelievably creamy, and there’s no standing at the sink peeling potatoes for what feels like the rest of your life.
One of my favorite little tricks is boiling the potatoes with chicken bouillon. It adds so much flavor right from the start, and after they’re cooked, the skins practically slide right off if you want to remove a few. I always leave some on because I love the rustic texture (and hey, that’s where a lot of the fiber is anyway!).
I finish them with plenty of butter, milk, Parmesan cheese, a little garlic, and fresh parsley, and somehow they taste like they took way more effort than they actually did. They’re the kind of mashed potatoes you’ll find on my dinner table all year long.
If you’re looking for the perfect main dish to serve them with, you have to try my Beer Belly Whole Roasted Chicken and spoon those buttery pan juices right over the top—it’s honestly one of my favorite meals I’ve ever made. They also pair perfectly with my Fall Apart BBQ Ribs (In the Oven), or even my Crockpot BBQ Chicken for the ultimate comfort food dinner.
Trust me…once you make mashed potatoes this way, you’ll never dread peeling potatoes again!
Melissa’s Tips!
- Skip peeling the potatoes before boiling. It’s one less step!
- Shake the potatoes in the colander before mashing—they’ll naturally start breaking apart.
- Leave as much or as little of the potato skin as you like. I always keep some for texture and extra fiber.
- A handheld potato masher gives these potatoes the perfect rustic consistency.
- Freshly grated Parmesan melts beautifully and adds amazing flavor.
- These are delicious with gravy, buttery pan drippings, roast chicken, steak, pork chops, or meatloaf.
🤔 Common Questions
No! Once they’re cooked, the skins slide right off if you’d like to remove some, but I love leaving plenty of them in.
Yes! Store them in the refrigerator and reheat with a splash of milk and a little butter until creamy again.
Absolutely! Yukon Gold potatoes work well, but red potatoes are my favorite because they’re naturally creamy and have great flavor.
Easy Weeknight Mashed Red Potatoes
Equipment
Ingredients
- 6–7 medium red potatoes
- 2 tablespoons chicken bouillon
- 1 stick salted butter
- 1 cup milk
- ½ cup freshly grated Parmesan cheese
- 1–2 teaspoons minced garlic
- Fresh chopped parsley
Instructions
Step 1: Boil the Potatoes
- Bring a large pot of water to a boil.
- Add the whole red potatoes along with the chicken bouillon and cook until the potatoes are fork tender.
Step 2: Drain & Shake
- Drain the potatoes in a colander.
- Give the colander several good shakes. This starts breaking the potatoes apart while also loosening the potato skins.
Step 3: Remove Some of the Skins
- Transfer the potatoes to a large bowl.
- If you’d like, remove some of the potato skins. They’ll slide right off at this point with almost no effort.
- I always leave plenty of the skins because I love the texture, but you can remove as much or as little as you’d like.
Step 4: Mash
- Add the butter and milk.
- Using a handheld potato masher, mash everything together until creamy.
- Don’t use a blender or mixer. A simple potato masher gives these mashed potatoes the perfect homemade, rustic texture.
Step 5: Finish the Potatoes
- Stir in the Parmesan cheese, minced garlic, and fresh parsley until everything is creamy and well combined.
- Taste and adjust the seasoning if needed, then serve warm.
Video
Nutrition
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👝 How to Store Leftovers
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk and a little butter until creamy again.
