Creamy Garlic Red Skin Mashed Potatoes are a classic holiday side dish and a staple for great family meals! The smooth, rich potatoes still have a few lumps to enjoy all of the wonderful textures of your red potatoes.
salt & pepper(to taste, freshly ground pepper is recommended)
Wash and cut the red potatoes, leaving the skin on, into relatively the same size chunks approximately 1 to 1 1/2 inch in size.
Place cut potatoes into a large stock pot of salted water (enough water to cover the potatoes, you can also use chicken broth to add more flavor to the mashed potatoes) and low rolling boil over medium high to high heat.
Cook at a rolling boil until fork tender, about 10 minutes. Drain the potatoes and return to the pot or a large mixing bowl.
Mash the cooked potatoes, then add mashed roasted garlic, butter, cream cheese, and salt and pepper. Stir to mix, until the butter and cream cheese are melted.
Add the heavy cream (start with less if desired and add more until you have reached your desired creamy texture) and stir until mixed in completely. Serve warm.
*Parsley, chives, or green onions are great herbs to stir into your mashed potatoes. Additional cheeses like Swiss, cheddar, or Parmesan can be stirred in with the butter and cream cheese for more flavors.
For added flavor - Use broth or stock to match your protein, use beef broth for beef main dishes and chicken stock for chicken dinners. When the cut red potatoes are boiled in the stock, it enhances the flavor and adds that 'steakhouse restaurant' quality.Mashed vs Whipped - Mashing the potatoes allows them to retain some texture. This is especially useful with red potatoes as they have less starch than Russet or Yukon Gold potatoes. Whipping your red potatoes can make them 'gluey' in texture.Roasted Garlic - I prefer to use roasted garlic as it has a milder yet still rich flavor. I know I'm not the only one that doesn't like to bite into chunks of partially cooked garlic! See my roasted garlic for instructions if you have never made your own. Once done, the roasted garlic is simply squeezed out of the clove directly into your mashed red skin potatoes. If you want to skip the step of using roasted garlic, you can also add a few cloves to the water or stock when boiling the potatoes.
Garlic Red Skin Mashed Potatoes
Amount Per Serving
Calories 252Calories from Fat 144
% Daily Value*
Saturated Fat 10g63%
Vitamin A 596IU12%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.