Mashed Red Potatoes With Garlic
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These creamy Mashed Red Potatoes are the perfect side to every main dish. In this recipe, I’ll show you exactly how to make creamy, perfectly seasoned mashed potatoes, with a garlic flavor you can actually taste!
Potatoes are HUGE up here in New England, and my favorite way to prepare potatoes is by mashing the daylights out of them. Honestly, they’re one of the easiest comfort foods to make. Since red potatoes have a naturally thin and tender skin, peeling is unnecessary–saving both time and effort. Just give them a good wash on the outside, and you’re ready to go.
I happen to love a lot of flavor in my spuds, so I made sure this recipe was loaded with butter, garlic, and half and half. These mashed potatoes come out unbelievably creamy (despite leaving the skins on) and make the perfect side for everything from a cozy Sunday roast to your Thanksgiving turkey.
Why You’ll Love Red Skinned Mashed Potatoes
- No peeling necessary—red potatoes have thin skins that are easy to eat.
- Because these potatoes are waxy and not starchy, you won’t need to rinse the starch off prior to cooking (you’ll still want to scrub the outsides well).
- Mashed potatoes with red potatoes are very easy to prepare and a perfect recipe for beginners.
- Wonderfully versatile as the perfect side dish for everything from a simple Yankee pot roast to a holiday dinner.
Red Skin Mashed Potatoes Ingredients
These marvelous mashed potatoes only call for a handful of simple ingredients.
- Red skin potatoes – scrubbed (do not use baby or new potatoes)
- Salted butter – add an extra dash of salt if you only have unsalted butter in your refrigerator
- Fresh garlic (optional) – minced. I love the extra flavor the garlic adds, but if you have picky eaters, or just want a classic mashed potatoes recipe, omit the garlic.
- Half and half or whole milk – warm milk slightly to reach room temperature. In New England, we are BIG dairy people and love to add butter and cream to as many dishes as possible. If you want to lighten up this recipe, use chicken broth instead or 2% milk (that’s what my mom does).
- Coarse Kosher salt
- Black pepper
Equipment Needed:
- 5-quart or larger Saucepan or dutch oven, with a lid.
- Handheld potato masher, electric hand mixer, or a stand mixer.
How to Make Mashed Potatoes with Red Potatoes
Full instructions, as well as ingredient amounts, can be found in the recipe card at the bottom of the post.
Step 1
Scrub and dice the red potatoes.
Step 2
Place potatoes in a large pot and cover them with cold water.
Bring water to a boil over high heat and cook until potatoes are tender enough to be pierced with a fork without resistance. Lower the heat if necessary if bubbling over occurs.
Step 3
While the potatoes cook, melt the butter in a small saucepan with the minced garlic over low heat. Do not let the butter boil or brown.
Step 4
Drain the cooked potatoes and return them to the pot, off the heat.
Pour the garlic butter mixture over the top, then add the half-and-half, salt, and pepper.
Mash the potatoes with a potato masher until a smooth consistency (or slightly chunky, if you prefer chunks of potatoes).
Taste and add another pinch of salt and pepper if needed.
Mashing Tip
Using a handheld masher will give you creamy potatoes with a few lumps. If you want really creamy and smooth mashed red potatoes, use a handheld electric mixer or a stand mixer to mash and combine all the ingredients.
Make Ahead Option
After mashing the potatoes, they can sit in the pot, on low heat, covered for up to an hour. Be sure the heat is low enough so the potatoes at the bottom of the pot don’t scorch. You can also transfer the finished potatoes to a slow cooker and keep them on the “warm” setting for up to 90 minutes.
Tips & Tricks for the Best Red Potato Mashed Potatoes
- Use regular red potatoes, not “baby whole” small red potatoes or “new potatoes”.
- Add potatoes to the pot, then add the cold water and bring to a boil. (This is the general rule for any vegetable that grows underground, like carrots, parsnips, etc.)
- Boil the potatoes until fork tender. That means a fork can go in and out of the potato with no resistance.
- Do not overmash the potatoes, or else the texture will get gluey from overworking the natural starch.
- There’s a lot of half-and-half in this recipe since the potatoes are low starch. The fattier dairy will make the potatoes extra creamy.
Variations
- To make super rich mashed potatoes, use heavy cream or sour cream in the place of half and half.
- Add in cheese like shredded cheddar, gruyere, or parmesan cheese. Stir in at the end and let it melt into the potatoes.
- Swap out the minced garlic and use cloves of roasted garlic instead. They’ll be sweet, nutty, and mash into the potatoes easily. You can also remove the garlic and make basic mashed potatoes.
- Add in minced herbs like rosemary, chives, parsley, and thyme. You can add the butter to infuse it or simply add the herbs to the other ingredients during mashing.
What to Serve with Garlic Mashed Red Potatoes
These magnificent mashed potatoes go so well with so many different options. For presentation, top your potatoes with fresh chopped chives or parsley.
As for dishes to pair with your potatoes, these are a few of my favorites!
- Pan-Fried Asparagus or sauteed green beans
- Slow Cooker Pot Roast
- Roast Chicken or Slow Cooker Turkey Breast
- Pulled Pork or crispy pork chops
- Honey Glazed Ham
- Homemade Meatloaf
- Maple Brussels Sprouts
How to Store Leftover Mashed Potatoes
Store leftover mashed potatoes in the fridge for up to 4 days in an airtight container. I don’t recommend freezing–they’ll get mealy when thawed.
How to Reheat Mashed Potatoes
Reheat mashed potatoes in the microwave for 2 minutes on high or in a sautee pan on the stove over low heat. You can add a little extra milk or half and half to loosen up the refrigerated potatoes when reheating.
FAQs
Yes, red potatoes are great for mashing! They have a thinner skin than russet potatoes, so you never need to peel them. And their low starch content makes them super tender and creamy when combined with butter and milk.
I bring both the water and potatoes to a boil together, and then after the water boils, the potatoes cook for 15-20 minutes until tender
Not necessary, unless you’re looking for completely smooth mashed potatoes.
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Red Skin Mashed Potatoes
Ingredients
- 4 lbs red potatoes, (not baby sized)
- 8 tablespoons (1 stick) of salted butter (unsalted butter can be substituted)
- 5-6 cloves of minced garlic
- 1 1/2 cups of half and half or whole milk, room temperature
- 1 teaspoon coarse Kosher salt
- 1/4 teaspoon pepper
Instructions
- Wash the red potatoes and cut them into 2-inch chunks. Place them in a large pot (at least 5 quarts in size) and add enough cold water to cover the potatoes by about an inch.
- Bring the potatoes to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until a fork slides in and out of the potatoes easily with no resistance, about 15–20 minutes. Note: If the water starts bubbling over during cooking, lower the heat a little.
- While the potatoes cook, warm the butter and garlic together over low heat in a small saucepan. Once melted, let the garlic butter sit on low heat until the potatoes are ready. Do not let the butter simmer.
- Once the potatoes are done, drain them in a colander and then return them to the pot, off the heat. Pour the garlic butter over the top, then add the half-and-half, salt, and pepper.
- Mash the potatoes with a potato masher (or an electric mixer) until they're as smooth as you like. At first, they may look a little soupy, but they’ll thicken up as you mash.
- Taste the potatoes and adjust the seasoning with more salt and pepper if needed. Serve right away, or keep covered on low heat for up to an hour until ready to serve.
Notes
- The garlic can be omitted for classic mashed potatoes.
- For lighter potatoes, use chicken broth (low sodium) or 2% milk in the place of half and half.
- For whipped potatoes, use a stand mixer fitted with the whisk attachment to whip the potatoes instead of mashing them by hand.
