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Side Dish

Cheesy Red Skin Potato Mash

Potatoes and cheese are a match made in heaven, and our Cheesy Red Skin Potato Mash is the ideal companion for your favorite meatloaf or pot roast dinner. We can guarantee that this side dish is addicting, so maybe you should just plan on making a double batch! Our recipe calls for peeling the potatoes, but you could also give them a good scrub and leave the skin on for a more rustic flavor and vitamin boost. After you boil the potatoes in salt water until they are nice and tender, mix them with the butter for a couple minutes. Then add the Smith's Sour Cream and Smith's Milk to make your Cheesy Red Skin Potato Mash exceptionally rich and creamy. Now it's time to add the Velveeta cheese and whip until it's melted and thoroughly mixed. Garnish with chives and prepare to fall in love with this perfectly matched Cheesy Red Skin Potato Mash.

How to Make



  1. Skin 2-1/2 lb potatoes, cut into cubes. Boil potatoes in salt water for 12-15 minutes. Drain water.
  2. Add butter and mix with mixer on low for 2 minutes.
  3. Add 1 cup Smith's Sour Cream and 1/2 cup Smith's Milk. Mix for another 1-2 minutes.
  4. Add 1/2 loaf Velveeta and warm until melted. Serve with chopped chives on top.


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