Creamy Garlic Red Skin Mashed Potatoes are a mainstay for excellent family meals and a classic holiday side dish! To savor all of the lovely textures of your red potatoes, leave a few lumps in the smooth, rich potatoes.
2 ½ lbs red potatoes
4 c water (or use chicken stock, 1 32 oz container)
4 cloves roasted garlic
¼ c butter (salted – ½ a stick)
4 oz cream cheese (½ an 8 oz package)
½ c heavy cream
salt & pepper (to taste, freshly ground pepper is recommended)
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 of 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 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 (start with a little less if you want a lighter texture, then add more until you get the creamy texture you want). Warm the dish before serving.
Stir your mashed potatoes with herbs like parsley, chives, or green onions. Additional cheeses, such as Swiss, cheddar, or Parmesan, can be added to the butter and cream cheese to enhance the flavor.
- Category: Appetizer, Side Dish
- Method: Boiled
- Cuisine: American
- Serving Size: 8
- Calories: 252kcal
- Sugar: 2g
- Sodium: 128mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 51mg
Keywords: Mashed Potatoes, Potatoes, Vegetables, Side Dish