Creamy Garlic Red Skin Mashed Potatoes Recipe

Ingredients

For the Mashed Potatoes

2 1/2 pounds red skin creamer potatoes, scrubbed clean
1 stick (1/2 cup) unsalted butter
1 cup heavy whipping cream
1 1/2 tablespoons salt, divided
2 large garlic cloves, minced
Freshly ground black pepper, to taste

Optional Garnishes

2 tablespoons chopped fresh parsley or chives
Additional butter, for serving

Directions

Step 1: Prepare the Potatoes

Wash the red skin potatoes thoroughly under cool running water, gently scrubbing their surfaces to remove any dirt. Leave the tender skins intact for added color, texture, and nutrients.

Cut any large potatoes into evenly sized pieces so that all the potatoes cook at approximately the same rate. Small creamer potatoes may be left whole if they are already bite-sized.

Step 2: Cook the Potatoes

Place the prepared potatoes in a large pot and add enough cold water to cover them by approximately 1 inch. Starting the potatoes in cold water helps their centers and exteriors cook evenly.

Stir 1 tablespoon of the salt into the water. Bring the water to a boil over high heat, then reduce the heat to medium and maintain a gentle boil.

Cook the potatoes for 15 to 20 minutes, or until they are completely fork-tender. A fork or the tip of a small knife should slide easily into the center without meeting resistance.

Step 3: Remove the Excess Moisture

Drain the potatoes thoroughly in a colander, then immediately return them to the warm pot. Place the pot over low heat for 1 to 2 minutes, gently shaking it occasionally.

This brief drying step allows excess moisture to evaporate, helping the potatoes absorb the butter and cream more effectively. Remove the pot from the heat before the potatoes begin to brown or stick.

Step 4: Mash the Potatoes

Use a handheld potato masher to mash the hot potatoes until they are partially smooth. Leave a few small pieces if you prefer a rustic texture, or continue mashing for a creamier consistency.

Avoid using a high-speed electric mixer. Excessive mixing can release too much starch and give the mashed potatoes a sticky or gummy texture.

Step 5: Add the Butter and Cream

Add the unsalted butter to the hot potatoes and allow it to melt completely. Pour in the heavy whipping cream, then add the minced garlic and the remaining 1/2 tablespoon of salt.

Season generously with freshly ground black pepper. Continue mashing gently until the ingredients are evenly incorporated and the potatoes reach your preferred consistency.

If necessary, use a sturdy spoon or flexible spatula to fold the potatoes a few times. Stop mixing as soon as the butter, cream, and seasonings are evenly distributed.

Step 6: Taste and Adjust the Seasoning

Taste the mashed potatoes while they are still warm. Add more salt or freshly ground black pepper if needed. Potatoes absorb a considerable amount of seasoning, so this final tasting step is important for achieving a balanced flavor.

If the mashed potatoes are thicker than desired, gently fold in a small splash of warm heavy cream. Add the cream gradually to avoid making the potatoes too loose.

Step 7: Garnish and Serve

Transfer the creamy garlic red skin mashed potatoes to a warm serving bowl. Top them with an additional pat of butter and garnish with chopped fresh parsley or chives, if desired.

Serve immediately while the potatoes are hot and creamy. Pair them with roasted meat, poultry, seafood, vegetable dishes, or your favorite holiday gravy.

Notes

Warm the heavy whipping cream before adding it to the potatoes for easier blending and better heat retention. Heat the cream gently in a small saucepan or microwave-safe container, but do not allow it to boil.

For a sweeter, milder garlic flavor, replace the minced fresh garlic with roasted garlic. Mash the soft roasted cloves into the potatoes when adding the butter and cream.

A potato ricer can be used for an exceptionally smooth texture. Pass the hot, drained potatoes through the ricer before gently folding in the butter, cream, garlic, salt, and pepper.

Avoid overworking the potatoes. Vigorous mixing or prolonged beating can release excess starch and create a dense, gummy consistency.

For additional richness, gently stir in 4 ounces of softened cream cheese or 1/2 cup of sour cream. These are optional variations and are not required for the original recipe.

Fresh rosemary, thyme, dill, parsley, or chives can be added for extra flavor. Parmesan cheese, cheddar cheese, or crispy bacon also make delicious optional additions.

Red skin potatoes do not need to be peeled because their skins are thin and tender. However, you may peel them if you prefer mashed potatoes with a smoother and more uniform appearance.

Yukon Gold or russet potatoes may be used if red potatoes are unavailable, but the finished texture will differ. Yukon Gold potatoes create a naturally buttery mash, while russet potatoes produce lighter and fluffier results.

To prepare the mashed potatoes ahead, complete the recipe up to one day before serving. Allow the potatoes to cool, transfer them to an airtight container, and refrigerate them promptly. Reheat gently over low heat or in a covered baking dish, adding a splash of heavy cream as needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat only the amount needed, adding a little cream, milk, or butter if the potatoes have thickened.

The mashed potatoes may be frozen for up to 2 months. Cool them completely before placing them in freezer-safe containers. Thaw them overnight in the refrigerator and reheat gently with a little additional cream or butter.

Use leftovers to make potato pancakes, shepherd’s pie, potato croquettes, loaded mashed potato casserole, or creamy soup. Their rich garlic and butter flavor makes them a versatile ingredient for many comforting dishes.