Why You’ll Love This Recipe

You’ll love this dish because it pairs the rustic charm of red potatoes with the comforting creaminess of garlic-infused mashed potatoes. The red skins add a bit of texture and visual appeal, and the garlic flavor enhances without overpowering. It’s a simple side but feels elevated—ideal for holiday meals or cozy dinners alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red potatoes (medium size, washed and quartered)
• Garlic cloves (peeled)
• Butter (unsalted or salted, softened)
• Milk, half-and-half, or cream
• Sour cream or cream cheese (optional, for extra creaminess)
• Salt
• Freshly ground black pepper
• Fresh chives or parsley (for garnish, optional)

Directions

1. Prepare the potatoes and garlic
   Wash the red potatoes thoroughly (skins on). Cut into quarters or similar sized pieces so they cook evenly. Peel the garlic cloves.
2. Cook potatoes and garlic together
   Place the potatoes and peeled garlic cloves into a large pot. Add cold water to cover by about 1 inch above the potatoes. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender—about 15 to 20 minutes depending on size.
3. Drain and return to pot
   Carefully drain the potatoes and garlic in a colander. Return them to the pot (off the heat) to let excess moisture evaporate for a minute or two.
4. Mash with dairy and butter
   Add softened butter. Begin mashing the potatoes and garlic using a potato masher, fork, or potato ricer—whatever tool you prefer. Gradually add milk (or cream/half-and-half) and, if using, sour cream or cream cheese. Continue mashing until you reach your desired consistency—smooth with a little texture or fully creamy.
5. Season to finish
   Season with salt and freshly ground black pepper to taste. Give it a final stir. If the mixture feels too stiff, add a splash more milk or cream until you reach the desired softness.
6. Garnish and serve
   Transfer the mashed potatoes to a serving bowl. Top with a pat of butter if desired and sprinkle chopped fresh chives or parsley for color and flavor.

Servings and timing

Servings: 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Mashing and finishing time: 5 minutes
Total time: about 30 to 35 minutes

Variations

• Roasted garlic version: Instead of boiling garlic, roast a head of garlic until soft and sweet, then squeeze the cloves into mashed potatoes for a mellower, caramelized garlic flavor.
• Herbed mash: Stir in chopped fresh herbs like rosemary, thyme, or basil for extra flavor.
• Cheesy garlic mash: Fold in shredded cheddar, Parmesan, or Gouda cheese until melted.
• Garlic butter drizzle: For presentation, melt extra butter with minced garlic and drizzle it over the mashed potatoes just before serving.
• Greek yogurt or buttermilk: Substitute part of the cream or milk with Greek yogurt or buttermilk for tang and lighter texture.
• Vegan version: Use plant-based butter and unsweetened non-dairy milk (e.g., almond, soy, or oat). Nutritional yeast can lend a cheesy note if desired.

Storage/Reheating

Storage:
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

Reheating:

• Stovetop: Place in a saucepan over low heat. Stir gently while adding a splash of milk or cream to loosen as it warms.
• Oven: Spread mashed potatoes in an oven-safe dish, dot with a bit of butter, cover with foil, and bake at 350 °F (175 °C) for 15–20 minutes, stirring once or twice.
• Microwave: Reheat individual portions in a microwave-safe bowl, covered loosely, in 30-second intervals, stirring and adding a bit of milk or cream as needed to reach the right consistency.

FAQs

Can I peel the red potatoes if I don’t like the skin texture?

Yes, you can. Red potato skins are thin and tender, but if you prefer a smoother result, peel them before cooking.

Do I need to cook the garlic together with the potatoes?

Cooking garlic with the potatoes softens it and mellows its flavor. If added raw after cooking, it may be too sharp or undercooked.

What’s the best tool for mashing?

A potato masher, ricer, or even a fork works well. A ricer yields the smoothest texture; a masher gives a more rustic feel. Avoid overworking the potatoes to prevent gummy texture.

Can I make these ahead of time?

You can prepare them ahead and store in the fridge (unreheated). Reheat gently following the methods above and stir in extra milk or cream as needed.

How do I adjust the consistency?

If too thick, add warm milk, cream, or dairy of choice a little at a time until you reach the softness you like. If too thin, cook briefly over low heat (stirring) to reduce moisture.

Can I use other types of potatoes instead of red potatoes?

Yes. Yukon Gold or yellow potatoes are good substitutes. Starchy varieties like Russets also work, though the texture will differ (softer, fluffier).

How can I make it more flavorful?

Add roasted garlic, fresh herbs, grated cheese, or garlic butter. A small amount of Dijon mustard or a dash of nutmeg can also add depth.

Is it okay to use heavy cream?

Yes. Heavy cream will make the mashed potatoes richer and creamier. Adjust other dairy accordingly to maintain balance.

Can I freeze leftover mashed potatoes?

Yes, though texture may change slightly. Store in freezer-safe containers, leaving some headspace. Thaw in the fridge overnight and reheat gently, stirring in milk or cream as needed.

How much garlic should I use?

It depends on your taste. For 2 pounds (about 0.9 kg) of potatoes, using 3 to 4 medium garlic cloves is a good starting point. Adjust to your preference.

Conclusion

Garlic mashed red potatoes are a comforting, flavorful side that’s easy to make yet satisfying. Whether you’re pairing them with roasted meats or serving them on their own, they offer creamy texture, bright garlic flavor, and the rustic appeal of red potato skins. With simple techniques and room for variation, this is a recipe you’ll want to return to time and again.

Garlic Mashed Red Potatoes

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Creamy, flavorful mashed red potatoes made with garlic, butter, and cream. The red skins add rustic texture and color while the garlic provides rich, savory depth — a perfect side for any meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Boiling and Mashing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 lbs red potatoes, washed and quartered (skins on)
• 3–4 garlic cloves, peeled
• 4 tbsp unsalted butter (softened)
• 1/2 cup milk, half-and-half, or cream (adjust as needed)
• 1/4 cup sour cream or cream cheese (optional, for extra creaminess)
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives or parsley (optional, for garnish)

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Instructions

1. Wash red potatoes thoroughly and cut into quarters. Peel garlic cloves.
2. Place potatoes and garlic in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
3. Drain well and return potatoes and garlic to the pot off the heat to allow excess moisture to evaporate for 1–2 minutes.
4. Add softened butter and begin mashing. Gradually add milk or cream while mashing until desired consistency is reached. Mix in sour cream or cream cheese if using.
5. Season with salt and black pepper to taste. Add more milk or butter if needed for a creamier texture.
6. Transfer to a serving bowl, top with a pat of butter, and garnish with chopped chives or parsley. Serve warm.

Notes

• Leave the skins on for color and texture, or peel for a smoother mash.
• Cook garlic with potatoes for mellow flavor or roast separately for sweeter notes.
• A potato masher or ricer works well; avoid overmixing to prevent gumminess.
• To make ahead, refrigerate and reheat gently with a splash of milk or cream.
• Great with roasted meats, poultry, or as a holiday side.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 25mg