Mashed Red Potatoes are a crispy and delicious way to cook red potatoes. Fry or grill them and enjoy them with your favorite seasoning and parmesan cheese.
The crispiest mashed red potatoes
It’s all about potatoes here on FFF! From casserole baked potatoes to microwave baked potatoes to red potatoes in foil, we love them all! Potatoes are our favorite because they’re affordable, have a long shelf life, and can be turned into delicious dishes like this Mashed Red Potatoes recipe.
If you have red potatoes and don’t know what to do with them, you’re in luck. These potatoes are creamy on the inside, crunchy on the outside, and seasoned to perfection with all the bagel seasoning. You just can’t get enough.
In this post, we show you how to make mashed potatoes two different ways – on the grill or in the oven.
How to make mashed red potatoes
Prepare potatoes
You can technically make these mashed potatoes with ANY type of potato, but we like to use red potatoes.
Red potatoes are generally the perfect size and their skin isn’t too coarse, making them very mashable.
#1 tip
When shopping for your red potatoes, look for potatoes that are similar in size. The more similar they are in size, the more evenly they will cook.
Wash and pat your potatoes dry. Then cut your small red potatoes in half.
Boil potatoes
After the potatoes are cut up and ready to go, bring a large pot salted water bring to a boil.
Why salted? Salting the water gives the potatoes flavor as they cook. Trust us, you can tell the difference between a potato in salted water and an unsalted one.
When the water comes to a boil (carefully), add the potatoes to the boiling water and cook for 20-25 minutes.
How do you know when the potatoes are done? To test the potatoes, all you have to do is gently prick a potato with a fork and if the fork easily penetrates the potato, they’re done!
What you do NOT want is for the potato to fall apart when you pierce it with a fork! That means they’re overcooked!
The key to the perfect red mashed potatoes
Be careful not to overcook the potatoes. If you overcook the mashed potatoes, they may not hold their shape very well and turn into mashed potatoes rather than mashed potatoes!
mash potatoes
Once the potatoes are soft, drain the water from the potatoes and pat dry.
From there, place them on an oiled baking sheet and get ready to SMASH.
How do you chop potatoes? Instead of mashing the potatoes with a fork, use the bottom of a cup or measuring cup. A larger, flat, and hard surface will help mash the potato instead of mashing it.
Here’s a tip -> When smashing potato halves, smash the potatoes with the inner (skinless) part of the potato facing up!
Oil/seasonal potatoes
Once you’ve mashed your potatoes, drizzle generously with olive oil. This makes them nice and crispy.
Then season them with your favorite spices. We like to use Everything Bagel Seasoning, but feel free to use 1/2 – 1 tablespoon of any seasoning. Here are a few ideas:
Roast/Grill
The beauty of these potatoes is that you can grill them in the winter and grill them in the summer. Both are equally delicious.
Grill Instructions
Fry the potatoes on high for 2-3 minutes until nicely crispy. Season with parmesan cheese and cook until melted.
Grill Instructions
Grill the potatoes skin-side up on a piece of aluminum foil for 80-10 minutes. Turn and sprinkle over the cheese. Grill for another 3-5 minutes.
No matter how you decide to cook the potatoes, sprinkling the potatoes with cheese and leaving a minute of cooking time will complete the mashed red potato recipe! Remove from the oven or grill and enjoy!