Easy Weeknight Mashed Red Potatoes
These Easy Weeknight Mashed Red Potatoes are creamy, buttery, and full of flavor from chicken bouillon, Parmesan cheese, garlic, and fresh parsley. With no peeling before boiling, they're the perfect easy side dish for busy weeknights or Sunday dinners.
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
Serving: 7gCalories: 179kcalCarbohydrates: 31gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 9mgSodium: 178mgPotassium: 892mgFiber: 3gSugar: 4gVitamin A: 129IUVitamin C: 16mgCalcium: 147mgIron: 1mg
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