Creamy Red Skin Mashed Potatoes with Garlic

Red Skin Mashed Potatoes with Garlic are one of the simplest, most soul satisfying comfort food sides you can add to any meal.

They’re creamy, buttery, deliciousness, on their own, or topped with gravy. They taste like you’re eating out at a nice steakhouse, but you get to enjoy them in the comfort of your own home. (And for a fraction of the price!)

The garlic is not heavy handed in this recipe. Even in its subtlety it elevates the potatoes to something beyond just everyday delicious.

Start to finish, you can get these creamy Red Skin Mashed Potatoes with Garlic done in about 30 minutes.

They are a dreamy side for my Braised Beef Short Ribs, Slow Cooker Roast Beef, 3-Ingredient Slow Cooker Ham or Delicious 5-Ingredient Meatloaf. Be sure to check out those recipes, too!

Enjoy!

The Ingredients

• Potatoes: I use red potatoes, though Yukon golds would work just as well. To leave the peels on, the secret is to use potatoes with thin, tender skin. If you want to make these with russet potatoes, I would recommend peeling them first.
• Butter
• Heavy Cream or Whole Milk: Both work equally well. I use whichever I have on hand.
• Minced Garlic

How to Make Creamy Garlic Mashed Potatoes

Wash the potatoes you’ll be using and cut them into chunks. The size you cut them isn’t really as important as making sure they are all relatively equal in size. Keep in mind that the smaller you decide to cut them, the quicker they will cook. I used baby red potatoes and quartered them.

Put the cut potatoes in a pot along with the minced garlic and salt. Choose a pot that will allow a little head room for when the potatoes are boiling. As you can see from the pictures, I was at the limit of what my pot could handle and should have chosen a slightly larger one.

Add water to cover the potatoes completely. If you leave some sticking above the water, they won’t cook along with the ones that are in the water. That’s why a bigger pot is better. You want the potatoes fully covered, but you don’t want them boiling over as they cook.

Bring the potatoes to a boil over high heat. Then reduce the heat to medium or medium high. You want the potatoes to continue boiling, but not so rapidly that it will boil over the top of your pan. My quartered baby potatoes took about 20 minutes to be fork-tender.

Drain the potatoes and then add them back to the pot you cooked them in. Use a *potato masher to begin breaking up and mashing the potatoes.

Add butter and milk or cream to the pot and continue mashing until both are fully incorporated and you get the creamy consistency that you like. You can can leave small chunks of potato in your mash or continue working them until they are 100% creamy and smooth. Choose your favorite.

The Recipe

More Delicious Side Dishes

Sweet Potato Casserole

Potato Salad

Scrumptious Gluten Free Tabbouleh Salad