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Emergency! Can I use red potatoes to make mashed potatoes?

Need some help - have 15 lb bag of red potatoes. Will be making roasted potatoes with rib eye roast the 1st night and want to make mashed potatoes for a roast chicken the second night. Can I successfully use red potatoes? Traditionally, I use Yukon Gold potatoes for mash, but I don't want to buy another bag. Do I need to make any substitutions like cook longer/shorter, use more/less dairy, etc?

If I can't make mashed potatoes, what else beside roasted potatoes do you suggest? Family will be disappointed, but.... Thanks!

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  1. Hi Diane,
    You most certainly can. I would taste them and see if you like the consistency and then add dairy from there. I love mashed or smashed red potatoes with a touch of parmesan cheese. They'll be wonderful!
    JeremyEG
    HomeCookLocavore.com

    1. You can use them, but red potatoes are more waxy than other types. So they wont be as creamy as the ones you make with yukon golds.
      I've mashed the reds before, but it was more like "smashed"... I cut them in quarters, leave skins on and boil as usual. I also add a couple cloves of peeled garlic towards the end of cooking. Then I smash them with milk and a little sour cream, sprinkle with chives. They are best if you leave them a bit chunky.

      1. I've never had a problem using red skins for mashed, the proportions are basically the same...

        1 Reply
        1. re: KSlink

          1+ They are little different, but still very tasty!

        2. We have only made mashed with red potatoes in my house. I've done both dairy and garlic olive oil smashed versions. They are less starchy, so you may need to adjust your quantities as you taste.

          If you don't want to mash, they are really great pan fried.

          1 Reply
          1. re: venushakti

            Oh yes, olive oil is great with these. We have someone in our family who is lactose intolerant and my aunt taught me a great mashed red potato dish with no dairy. You slow cook sweet onions in a lot of evoo over a very low heat for an hour or so (almost like a confit) and fold into the mashed potatoes with herbs. There are times, I swear, where I actually prefer the taste of this dish to the one with cream and butter. In any case, red potatoes work well!
            JeremyEG
            HomeCookLocavore.com

          2. Definitely! Leave the skins on and they're delicious. I like to add a bit of chopped parsley or dill