Red Jacket Mashed Potatoes: A Taste of Comfort from Chef Raymond Reed

There are certain dishes that, with just a whiff, transport you back in time, conjuring vivid memories of specific moments and people. For me, Red Jacket Mashed Potatoes are one such culinary anchor. I first encountered this remarkable dish a few years ago when I had the pleasure of dining at Stanley and Seaforts Restaurant in Tacoma, Washington. The potatoes were so incredibly delicious that I couldn’t resist asking the legendary Chef Raymond Reed for his secret. He, with a twinkle in his eye, shared the recipe, though I should have anticipated that a recipe from a renowned chef, especially one designed for a bustling restaurant, would be on a grand scale. The original instructions were for a staggering 15 pounds of potatoes! While I’ve since scaled it down to a more manageable portion for home cooks, the essence of that original, comforting, and deeply satisfying dish remains.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 10
• Yield: Approximately 5 pounds
• Dietary Type: Vegetarian

Ingredients

This recipe focuses on the inherent beauty of simple, high-quality ingredients, allowing the potatoes to shine.

• 4 1⁄4 lbs red potatoes
• 1 1⁄3 cups whipping cream
• 1⁄2 cup sour cream
• 5 ounces unsalted butter
• 1 tablespoon steak seasoning (This is where the subtle magic happens!)
• Fresh chives, for garnish (optional, but highly recommended for a pop of freshness and color)

Equipment Needed

While this recipe has been adapted for home kitchens, a few key pieces of equipment will ensure success.

• Large stockpot or Dutch oven (for boiling potatoes)
• Colander (for draining)
• Large mixing bowl
• Electric mixer with whisk or paddle attachment (a stand mixer is ideal, but a hand mixer will also work)
• Medium saucepan (heavy-bottomed is best)
• Whisk
• Measuring cups and spoons
• Sharp knife (for chopping chives, if using)

Instructions

The beauty of this recipe lies in its straightforward approach. We’re allowing the natural starchiness and creamy texture of the red potatoes to be enhanced, not masked, by the other ingredients.

1. Prepare the Potatoes: Begin by thoroughly washing the red potatoes. You want to remove all traces of dirt, as these will be cooked and mashed with their skins on – the “jackets” that give this dish its name and a wonderful rustic charm.
2. Simmer to Perfection: Place the clean potatoes in a large stockpot or Dutch oven. Cover them with cold water, ensuring they are submerged by at least an inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently. You want to cook the potatoes until they are fully cooked and tender when pierced with a fork. This will typically take approximately 30 to 35 minutes, depending on the size of your potatoes.
3. Drain and Transfer: Once the potatoes are tender, carefully drain them in a colander. Allow them to steam dry for a few minutes. This is an important step to prevent watery mashed potatoes. While the potatoes are still warm, transfer them to a large mixing bowl. If you were working with the original restaurant-sized batch, this is where you would employ a sturdy paddle attachment on a stand mixer. For home use, a robust hand mixer or even a sturdy potato masher can be used, though the mixer will achieve a smoother, more emulsified texture.
4. Infuse the Cream Mixture: While the potatoes are draining, begin preparing the decadent butter-cream mixture. In a medium saucepan, preferably one with a heavy gauge to prevent scorching, melt the 5 ounces of unsalted butter over medium heat. Once the butter is fully melted and just beginning to foam slightly, whisk in the 1 1⁄3 cups of whipping cream. Continue to whisk gently until the mixture is well combined and heated through. Remove the saucepan from the heat and reserve this luscious liquid.
5. Emulsify and Mash: With your electric mixer on a low speed, or by hand if using a masher, begin to incorporate the reserved butter-cream liquid into the warm potatoes. Gradually add the liquid, allowing it to be absorbed by the potatoes. This process helps to emulsify the fats and starches, creating a wonderfully creamy consistency.
6. Add the Flavor Enhancers: Once the butter-cream mixture is mostly incorporated, add the 1⁄2 cup of sour cream and the 1 tablespoon of steak seasoning.
7. Whip to the Perfect Texture: Increase the mixer speed to medium and continue to whip the potatoes. The goal here is to achieve a mashed consistency, but it’s crucial to leave some small lumps. This is the hallmark of a truly great mashed potato – they shouldn’t be uniformly smooth like baby food. Do not overwhip the potatoes, as this can lead to a gummy texture. Continue until you reach your desired texture, ensuring the sour cream and steak seasoning are evenly distributed.
8. Garnish and Serve: For a beautiful presentation and a burst of fresh flavor, garnish the Red Jacket Mashed Potatoes with freshly chopped chives. Serve immediately while hot.

Expert Tips & Tricks

• Potato Selection: While red potatoes are specified, Yukon Golds would also be an excellent choice due to their buttery texture and waxy nature, which holds up well to mashing without becoming gluey.
• Steak Seasoning: The steak seasoning is the secret ingredient that provides a subtle savory depth without overpowering the potato flavor. If you don’t have a pre-made steak seasoning blend, you can create a quick substitute by combining salt, black pepper, garlic powder, onion powder, and a pinch of paprika.
• Whipping Cream vs. Milk: Using whipping cream ensures a rich, luxurious mouthfeel. While you could theoretically use milk, the texture would be significantly less decadent.
• Don’t Overcook: Overcooked potatoes will absorb too much water and can become mushy and lose their structure, making it difficult to achieve the desired texture.
• Warm Everything: For the creamiest result, ensure your cream and butter mixture is warm when you add it to the potatoes. Cold liquids will shock the starches and create a less cohesive mash.
• The Lumps are Friends: Resist the urge to make these potatoes perfectly smooth. Those small, tender lumps are what give them character and a delightful textural contrast.

Serving & Storage Suggestions

Red Jacket Mashed Potatoes are incredibly versatile and pair beautifully with a wide array of main courses. They are particularly divine alongside grilled steaks, roasted chicken, or pan-seared fish. For a truly comforting meal, serve them with a hearty gravy or a dollop of extra sour cream.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

Reheating:
To reheat, gently warm the mashed potatoes in a saucepan over low heat, stirring frequently. You may need to add a splash of milk or cream to achieve the desired consistency. Alternatively, you can reheat them in a microwave-safe dish, stirring halfway through. Avoid overheating, as this can make them gummy.

Nutritional Information

This information is an estimate and can vary based on specific ingredient brands and exact quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	374.6 kcal
Calories from Fat		233 g
Total Fat	25.9 g	39%
Saturated Fat	16.1 g	80%
Cholesterol	79 mg	26%
Sodium	111.4 mg	4%
Total Carbohydrate	32.1 g	10%
Dietary Fiber	3.3 g	13%
Sugars	2 g	7%
Protein	4.8 g	9%

Variations & Substitutions

While this recipe is stellar as is, here are a few ideas to spark creativity:

• Cheesy Indulgence: Stir in 1/2 cup of your favorite shredded cheese (cheddar, Gruyère, or Parmesan) during the final stages of whipping.
• Garlic Lover’s Dream: Roast a head of garlic until soft, then squeeze the cloves into the potato mixture along with the sour cream.
• Herbaceous Delight: Incorporate other fresh herbs like rosemary, thyme, or parsley for a different aromatic profile.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a touch of heat.

FAQs

Q: Can I make these mashed potatoes ahead of time?
A: Yes, you can prepare them a few hours in advance and gently reheat them on the stovetop with a splash of milk or cream.

Q: Why are they called “Red Jacket” mashed potatoes?
A: They are called “Red Jacket” mashed potatoes because the skins of the red potatoes are left on during the cooking and mashing process.

Q: What kind of steak seasoning should I use?
A: Any good quality steak seasoning blend will work. If you’re unsure, look for one with salt, pepper, garlic powder, onion powder, and paprika.

Q: Can I use a potato masher instead of an electric mixer?
A: Yes, a potato masher can be used, but you will likely achieve a less creamy and more rustic texture. Ensure you don’t over-mash, as this can still lead to a gummy consistency.

Q: How can I make these potatoes dairy-free?
A: For a dairy-free version, you could experiment with plant-based butter, full-fat coconut milk or oat milk in place of whipping cream, and a dairy-free sour cream alternative.

Final Thoughts

The beauty of Red Jacket Mashed Potatoes lies in their elegant simplicity and the comfort they bring. They are a testament to how quality ingredients, prepared with care, can create something truly extraordinary. Whether you’re looking for the perfect side dish to elevate your next steak dinner or simply craving a bowl of pure, unadulterated comfort, I encourage you to give this recipe a try. I’d love to hear how they turn out for you, and perhaps discover your own favorite pairings or variations!