Garlic Red Skin Mashed Potatoes

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No peeling or getting out the heavy mixer is needed for these creamy, delicious garlic red skin mashed potatoes.

mashed red potatoes in white bowl with wooden spoon and blue napkin

Garlic Red Skin Mashed Potatoes

We love a rustic mash for our mashed potatoes. Skins on and soft potato chunks are just fine with us. Add some butter, heavy cream, and garlic for the most heavenly mash.

It isn’t necessary to peel your red skin potatoes for mashing. If you give them a vigorous scrub, it will remove any dirt along with any of the loose peeling. There is no need to remove the skin at all. After washing, cut the potatoes into pieces that are roughly one inch in size.

Red skin garlic mashed potatoes are a good “cheat” when you don’t want to make gravy. While gravy on top is amazing, the butter and garlic make them so full of rich flavors you won’t even want gravy.

You’ll notice that the garlic added to this recipe isn’t “cooked” prior to adding it to the potatoes. The warm potatoes, butter, and cream mellow it quite a bit.

Garlic Red Skinned Mashed Potatoes

Red Skinned Garlic Mashed Potatoes

If you’re leery of the raw garlic, feel free to warm it with a tablespoon of butter in a small skillet until fragrant, just a minute or two. Add the sauteed garlic to the recipe as instructed above.

If you’re a garlic lover, like we are, taste the potatoes and add a dash of garlic powder as well. We enjoy these potatoes with both types of garlic added to them. However, you might find them plenty flavorful without the additional garlic.

After cooking the potatoes I like to return them to the pot and mash them by hand over low heat. The low heat pulls out any extra moisture from the potatoes and keeps them warm while mashing.

For a finer mash, I like this style of masher. I use it for egg salad and it is also perfect for guacamole. But for garlic mashed red skin potatoes I prefer something slightly chunkier and a bit more rustic if you will, this masher is my go-to.

stainless pot with potatoes and potato masher

With just this simple list of ingredients, you’ll be enjoying some fantastic mashed potatoes in very little time.

  • red potatoes
  • garlic
  • butter
  • heavy cream
  • kosher salt
  • freshly ground back pepper
  • granulated garlic or garlic powder
  • fresh parsley

Garlic Mashed Red Potatoes

  1. Place the potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 10-15 minutes, just until you are able to easily pierce with a fork. Take care not to overcook.
  2. Drain potatoes and return them to the pot. Use a potato masher or hand mixer to mash the potatoes. Add the butter, minced garlic, salt, and pepper. Slowly add the cream while mashing or stirring.
  3. Taste and adjust the salt and pepper, adding garlic powder if desired. Stir in the parsley.
  4. Transfer to a serving dish, top with a bit more butter and sprinkle with additional parsley before serving.
mashed red potatoes with butter in round dish with wooden spoon

Roasted, mashed, or smashed potatoes belong on any menu. Sweet, red, yellow it doesn’t matter I can never choose because I love all potatoes.

Creamy, buttery, cheesy mashed potatoes are what food dreams are made of, I suggest making extra, to avoid arguments over who gets seconds.

Easy whipped sweet potatoes are sure to become the star of your dinner party side dishes as the fluffiest, creamiest potatoes ever.

Creamy, smooth, and fragrantly spiced with pepper, paprika, and cumin mashed potatoes are a delicious side dish.

mashed red potatoes with butter in round dish with wooden spoon

Garlic Red Skin Mashed Potatoes

5 from 1 vote
No peeling or getting out the heavy mixer is needed for these creamy, delicious garlic red skin mashed potatoes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8

Ingredients 

  • 3 pounds red potatoes chopped into 1-inch pieces
  • 4 cloves garlic minced, about 1 tablespoon
  • ¼ cup butter
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground back pepper
  • ½ teaspoon granulated garlic or garlic powder only as needed
  • 1 tablespoon fresh parsley

Instructions

  • Place the potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 10-15 minutes, just until you are able to easily pierce with a fork. Take care not to overcook.
  • Drain potatoes and return them to the pot. Use a potato masher or hand mixer to mash the potatoes. Add the butter, minced garlic, salt, and pepper. Slowly add the cream while mashing or stirring.
  • Taste and adjust the salt and pepper, adding garlic powder if desired. Stir in the parsley.
  • Transfer to a serving dish, top with a bit more butter and sprinkle with additional parsley before serving.

Notes

You’ll notice that the garlic added to this recipe isn’t “cooked” prior to adding it to the potatoes. The warm potatoes, butter, and cream mellow it quite a bit. If you’re leery of the raw garlic, feel free to warm it with a tablespoon of butter in a small skillet until fragrant, just a minute or two. Add the sauteed garlic to the recipe as instructed above.
If you’re a garlic lover, like we are, taste the potatoes and add a dash of garlic powder as well. We enjoy these potatoes with both types of garlic added to them. However, you might find them plenty flavorful without the additional garlic.

Nutrition

Calories: 249kcal · Carbohydrates: 28g · Protein: 4g · Fat: 14g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.2g · Cholesterol: 40mg · Sodium: 374mg · Potassium: 809mg · Fiber: 3g · Sugar: 3g · Vitamin A: 559IU · Vitamin C: 16mg · Calcium: 38mg · Iron: 1mg
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Mashed Red Potatoes with Garlic

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