Creamy Garlic Red Skin Mashed Potatoes are a mainstay for excellent family meals and a classic holiday side dish!
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3 Secrets to Ease Your Cooking
To savor all of the lovely textures of your red potatoes, leave a few lumps in the smooth, rich potatoes.
They’re simple to cook, and the red potatoes and cream cheese give them a silky smooth texture. There are a few lumps in the mixture due to the fact that it was crushed rather than whisked with a hand mixer. Yum!
What’s the point of using red-skinned potatoes? Because it has a different flavor and texture than starchy potatoes like Russet and Yukon Gold. Use Russets to make fluffy mashed potatoes. Yukon Golds have a texture that is practically a cross between Russet and Reds, and they have a starch concentration that is somewhere in the middle.
POTATO OPTIONS FOR STEAKHOUSE STYLE GARLIC MASHED POTATOES:
Small red potatoes are best for steakhouse style mashed potatoes. Yukon gold potatoes or russet potatoes can also be used. If you’re using russet potatoes, make careful to peel them before using them in this recipe, as russet potato peels can be bitter.
WATER VS. CHICKEN BROTH:
Because potatoes absorb some of the liquid in which they are cooked, boiling them in chicken broth is a terrific method to flavor your mashed potatoes. If you don’t have any chicken broth on hand, you may substitute water, but your mashed potatoes won’t have the same depth of flavor.
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TO MASH OR TO WHIP:
A potato masher tool is used to mash the potatoes, while a hand mixer is used to whip the potatoes. Using either method will yield a meal with slightly different textures. While mashing produces more lumps and texture, whipping incorporates more air and results in a lighter, fluffier, and smoother mashed potato. To keep the texture of a steakhouse-style mashed potato with skins on, the potatoes should be mashed.
INGREDIENTS YOU’LL NEED
- Red Potatoes – Any waxy potato will do, varieties like French fingerling, New Potatoes, Red Bliss, Red Adirondack, and Russian Banana.
- Water – Or for extra flavor use chicken or beef stock.
- Roasted Garlic – See my recipe for roasted garlic so easy to do and adds a ton of flavor.
- Butter – Unsalted or salted, if you use salted butter, adjust the added salt to taste.
- Cream Cheese – This adds a cheesy creamy flavor and texture.
- Heavy Cream – Whole milk can be substituted.
- Salt & Pepper – Adjust to taste. Cracked pepper and Sea Salt are perfect for this mash.
(OPTIONAL) STIR INS
- Try some herbs – Parsley, chives, or green onions are great herbs to stir into your mashed potatoes.
- Cheeses – like Swiss, Gruyère, smoked cheddar, or Parmesan can be stirred in with the butter and cream cheese for more robust cheese flavors
ARE RED POTATOES GOOD FOR SMASHING?
- Most people agree that peeled Russet or Yukon potatoes, which are buttery and flavorful, create the best mashed potatoes, just like these Roasted Garlic Mashed Potatoes.
- Red potatoes, on the other hand, are the greatest choice for the skin-on form since their slightly higher starch content compensates for their somewhat rougher skin. With the bits of crimson in a creamy white mashed potato, it’s also visually pleasing.
- In addition to vitamins C and B6, minerals, fiber, and iron, potato skins are an excellent immune booster.
HOW LONG TO BOIL RED POTATOES FOR MASHED POTATOES?
Because waxy red potatoes keep their shape when cooked, it’s best to bring them to a boil until they seem soft or fork-tender and begin to come apart. Depending on the size of the red potatoes, it will take 15-25 minutes.
STORAGE AND REHEATING INSTRUCTIONS:
Fresh mashed potatoes are the best. Any leftovers, on the other hand, can be kept in an airtight jar in the refrigerator for up to four days. Microwave single serving-size portions for 30 seconds at a time until warmed through.
TIPS & RECIPE NOTES
- For added flavor – Use broth or stock that matches your protein; for example, for beef main meals, use beef broth, and for chicken dinners, use chicken stock. The flavor is enhanced and the ‘steakhouse restaurant’ quality is added when the sliced red potatoes are boiled in the stock.
- Mashed vs Whipped – The texture of the potatoes is preserved by mashing them. Because red potatoes have less starch than Russet or Yukon Gold potatoes, this is very useful. Red potatoes that have been whipped can have a ‘gluey’ texture.
- Roasted Garlic – Roasted garlic has a softer but still rich flavor, which I enjoy. I’m sure I’m not the only one who dislikes biting into half cooked garlic bits! If you’ve never prepared roasted garlic before, see my instructions. After that, simply squeeze the roasted garlic clove directly into your mashed red skin potatoes. If you don’t want to use roasted garlic, you can boil the potatoes with a few raw minced garlic cloves in the water or stock.
- Wash and chop the red potatoes into roughly the same size chunks, leaving the skin on, around 1 to 12 inches in size.
- Place cut potatoes in a large stock pot with salted water (enough to cover the potatoes; you can also use chicken broth to give the mashed potatoes more flavor) and bring to a low rolling boil over medium high to high heat.
- Cook for 10 minutes at a low rolling boil, or until fork tender. Return the potatoes to the pot or a wide mixing bowl after draining.
- Mash the cooked potatoes, then stir in the mashed roasted garlic, butter, cream cheese, and seasonings. Stir until the butter and cream cheese are completely melted.
- Stir in the heavy cream or milk until completely combined (start with less if preferred and add more until you reach your desired creamy texture). Warm the dish before serving.
Frequently Asked Questions
What are red skin potatoes good for?
A red-skinned potato keeps its shape better than others when cooked due to its low carbohydrate content. Red-skinned potatoes are ideal for soups, stews, savory pies, and potato salads because of this. Look for red potatoes that are free of blemishes, sprouts, and cuts
Are red potatoes bad for mashing?
Is it possible to mash red potatoes? Red potatoes are waxy, which means they have more moisture and less starch than white potatoes. Because they are naturally smooth and creamy, they are ideal for mashing.
Is it OK to leave skin on mashed potatoes?
Any potato’s skin can be eaten, however the peel on a russet may be more difficult to chew. … If you’re making mashed potatoes using a new potato, use the smallest one you can find and boil it whole to limit the quantity of water it absorbs. Use a potato masher or a fork to gently mash them.
Which is better for mashed potatoes red or white?
For the fluffiest, smoothest, and most flavor-packed mash, use higher starch potatoes like Russets or Yukon Golds. … Waxy potatoes (red or white kinds) have harder flesh and require longer mashing to get creamy, which may result in the dreaded “potato paste.”
What potatoes are best for mashed?
Yukon Gold potatoes are the greatest choice for classic dense mashed potatoes, according to us. They’re ideal for all of your mashing needs because of their rich texture and mild creaminess. Shredding, roasting, grilling, mixing (?! ), and shingling are just a few of the uses for this versatile potato.
More Corn Recipes to try!
Creamy Garlic Mashed Red Potatoes
Creamy Garlic Mashed Red Potatoes are delicious and easy to make, and they’re wonderful for the holidays! This delicious meal will be a hit with your guests. These red mashed potatoes can be created and served in no time with only a few basic ingredients!
Sour Cream and Chive Mashed Red Potatoes
Mashed potatoes rank right up there with sausage stuffing and cranberry sauce as one of my favorite Christmas side dishes! There are a million different ways to mash and mix them, but this is my personal favorite. I love how acidic sour cream and fresh chopped chives add so much flavor to a basic dish like this.