Red-Skinned Mashed Potatoes

What We're Cooking

One-Pot Red-Skinned Mashed Potatoes: Creamy, Cozy & Perfectly Seasoned

If there’s one side dish that brings comfort to any table, it’s a bowl of warm, fluffy mashed potatoes. But these aren’t just any mashed potatoes — these are rich, creamy, one-pot Red-Skinned Mashed Potatoes made the Birdy & Pretzels way: buttery, tangy, perfectly seasoned, and topped with melting pats of butter and a sprinkle of dried parsley.

Rustic. Cozy. Zero extra dishes.
These are the mashed potatoes everyone goes back for.

what makes these mashed potatoes special?

It all starts with red-skinned potatoes, which give a naturally creamy texture and lovely color — and yes, we leave the skins right on for rustic charm and less prep.

Then comes the good stuff:

Sour cream for bright tang
Heavy whipping cream for luxurious smoothness
Milk to loosen everything to the perfect texture
Butter, because comfort requires commitment
Birdy & Pretzels SPG for simple, spot-on seasoning

The combination creates mashed potatoes that are velvety but never heavy, boldly flavored but still classic — the kind of mash that instantly feels like home.

the best part? it's a one-pot dish

No straining into separate bowls. No extra pans. No juggling.

You boil your potatoes, mash them right in the same pot, and fold in all your creamy ingredients over the warm heat so everything melts together beautifully.

Less cleanup, more flavor, and a smoother mash thanks to the warm pot environment. One pot = pure convenience.

The Ingredients:

by weight

3 Lbs. Red Skin Potatoes
4 oz. Heavy Cream
6 oz. Sour Cream
2 oz. Whole Milk
5 oz. Butter
11 Grams B&P SaltPepperGarlic Seasoning
1 TBS. Dried Parsley

The Ingredients:

by measuring

3 Lbs. Red Skin Potatoes
1/2 cup. Heavy Cream
3/4 cup Sour Cream
1/4 cup Whole Milk
10 TBS. Butter
2 tsp. B&P SaltPepperGarlic Seasoning
1 TBS. Dried Parsley

Instructions

1. Place large pot of cold water on high heat . Add a generous pinch of salt and start chopping your potatoes into uniform chunks .
2. Add potatoes to water as you go and boil until the potatoes are tender (about 15-25 minutes).
3. Drain Drain off the water , add 4 ounces of the butter, heavy cream, sour cream and milk and b&p spg seasoning.
4. Mix by hand or with a mixer until you reach your preferred consistency.
5. Taste and adjust with more B&P SPG as needed.
6. Top with remaining 1 oz. butter and dried parsley.

Finishing Touches That Make Send THem Over-The-Top

make them your own

Customize them however you’d like:

Extra sour cream for tang
More cream for richness
Leave them chunky or mash them silky smooth

This is the kind of foundational recipe that fits every season and every table — an easy, reliable, one-pot side that pairs effortlessly with your favorite protein or roasted vegetables.

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