These Garlic Red Skin Mashed Potatoes are creamy and full of garlic flavor with a great texture that is both creamy and chunky all at the same time. They're steakhouse style mashed potatoes made with skin on red potatoes which means tons of flavor but SO easy to make.
- Red skin potatoes: I love using redskin potatoes in mashed potatoes because their skin is more tender which means you can leave it on (and skip the hassle of peeling!) and they have a lower starch content than other potato varieties, which means they have a great texture that's smooth and a little chunky at the same time.
- Unsalted butter: I prefer to use unsalted butter that way I can really control the salt content - but if you have salted butter that's fine, just season with additional salt to taste.
- Garlic: 4 cloves!! We love garlic around here. Make sure you grate the garlic and not chop - this helps it really infuse into the butter mixture.
- Whole milk: This is my preferred liquid for these mashed potatoes, but heavy cream or buttermilk would be delicious as well.
- Chives: Gotta have a fresh herb to sprinkle generously on top and brighten the dish up!
- Salt & pepper: Seasoning potatoes is SO important, so definitely don't skip salt or pepper.
Step by step instructions
We love an easy mashed potato recipe - here we go:
1. Cook the potatoes. Cut the potatoes in quarters and put them in a large pot. Fill the pot with water until the potatoes are fully submerged. Add 1 teaspoon of salt and bring the water to a boil. Cook until fork-tender, about 15-20 minutes. Drain the potatoes.
2. Make the creamy garlic butter. While the potatoes are cooking, heat the garlic, butter, and whole milk on low heat until steamy and very fragrant, about 5 minutes.
3. Mash the potatoes. Using a potato masher (or tool of choice), mash the potatoes until your desired consistency. Then gently mix in the warm creamy garlic butter, 2 teaspoon salt, and 1 teaspoon black pepper until fully combined. Transfer to a serving bowl and top with fresh chopped chives.
Tips and tricks
Making these garlic red skin mashed potatoes is easy breezy, but below are some tips and alterations should you want / need them!
- Using red potatoes: I use redskin potatoes quite frankly because I like the texture and the color variety from leaving the skins on. You could also use yukon gold.
- Mash vs. whip: Because of the higher starch content in red potatoes, they're a great candidate for mashing as opposed to whipping because of the texture. However if you're looking for your potatoes to be a really creamy texture, you can use a hand mixer to whip them.
- Whole milk substitutes: Whole milk is my dairy of choice for this because of its richness but also being a bit more liquidy brings more moisture to the potatoes. You can easily substitute heavy cream for something more creamy, or buttermilk for something more tangy.
- Grated garlic: Grating is one of my favorite ways to incorporate really great garlic flavor into a dish without getting little chunks of garlic from chopping. If you don't mind the chunks, chopping is fine! You could also add roasted garlic instead.
- Don't over-mash! Be careful to not mash your potatoes into oblivion - potatoes can get tough if you over-mash them, so just mash until it's right where you want them.
Sure! When you're ready to reheat, put them into an oven-safe dish and add a few pats of butter on top. Cover with aluminum foil and bake at 350℉ for about 20-30 minutes until warmed through. Then mix the butter throughout.
This recipe is best stored in an air-tight container in the fridge for up to 4 days. To reheat all of it at once, follow the instructions above. To reheat in servings, microwave in 30 second increments until warmed through.
More potato recipes!
- Air Fryer Garlic Parmesan Smashed Potatoes
- Roasted Chipotle Sweet Potatoes with Crispy Chickpeas
- Potatoes Au Gratin
- Loaded Twice Baked Potatoes
- Twice Baked Brown Butter Sweet Potatoes
Garlic Red Skin Mashed Potatoes
- 2 ½ - 3 lbs red skin potatoes
- ½ cup unsalted butter
- 2 teaspoon grated garlic about 4 cloves
- ½ cup whole milk
- 1 tablespoon fresh chives chopped
- 3 teaspoon salt divided - 1 teaspoon for salting water, 2 teaspoon for mixing in
- 1 teaspoon black pepper
- Cut the potatoes in quarters and put them in a large pot. Fill the pot with water until the potatoes are fully submerged. Add a large pinch of salt and bring the water to a boil. Cook until fork-tender, about 15-20 minutes. Drain the potatoes.
- While the potatoes are cooking, heat the garlic, butter, and whole milk on low heat until steamy and very fragrant, about 5 minutes.
- Using a potato masher (or tool of choice), mash the potatoes until your desired consistency. Then gently mix in the warm creamy garlic butter, 2 teaspoon salt, and 1 teaspoon black pepper until fully combined. Transfer to a serving bowl and top with fresh chopped chives.
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