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Ingredients (7)

  • 3 pounds red potatoes, scrubbed and cut into 2-inch pieces
  • 8 tablespoons unsalted butter (1 stick), cut into small pieces, at room temperature
  • 3/4 to 1 cup heavy cream, at room temperature
  • 1/4 cup finely chopped fresh chives, from about 1 bunch
  • 1/4 cup finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper
Nutritional Information
  • Calories418
  • Fat28.58g
  • Saturated fat17.82g
  • Trans fat0.62g
  • Carbs37.83g
  • Fiber4.2g
  • Sugar3.97g
  • Protein5.39g
  • Cholesterol88.26mg
  • Sodium57.73mg
  • Nutritional Analysis per serving (6 servings) Powered by

This version of mashed potatoes is just like a classic recipe using russets. Boiled red potatoes are mashed with their skin on, then butter, cream, parsley, and chives are stirred in.

For more, check out our fingerling potato recipes.


  1. 1Place the potatoes in a large pot, add water to cover the potatoes by 2 inches, and generously salt the water. Bring to a boil over medium heat and continue boiling until the potatoes can be pierced through the center with a sharp knife, about 20 to 25 minutes. (Be careful not to overcook, or they’ll be mushy.)
  2. 2Turn off the heat and drain the the potatoes into a colander, shaking it gently to drain excess liquid. Return the potatoes to the pot.
  3. 3Using a potato masher, break the potatoes into smaller pieces. Add butter, a few pieces at a time, and using a wooden spoon or rubber spatula, fold to incorporate. Add 3/4 cup of the cream and stir to incorporate. For creamier potatoes, add the remaining 1/4 cup of cream. (The potatoes should remain a little lumpy.)
  4. 4Fold the chives and parsley into the potatoes, and season with salt pepper.
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