Skip the peeling and enjoy restaurant-style garlic mashed red potatoes. Creamy, buttery, and ready in 30 minutes, they’re easy enough for a weeknight and special enough for the holidays.

Garlic mashed red potatoes in a bowl with a pat of butter in the middle and parsley garnish.

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Creamy Red Skin Mashed Potatoes with Garlic

These steakhouse-style mashed red potatoes are creamy, buttery, and full of garlicky flavor. Made with both sour cream and milk, they turn out extra smooth and rich while the tender red skin adds a rustic chunky texture.

They’re easy to make in one pot, with no peeling required like my creamy mashed potatoes. They work just as great served alongside a protein for a simple weeknight dinner or as part of a holiday feast.

Ingredient Notes

Pouring salt into pot of red potatoes.

Find the full printable recipe with specific measurements below.

  • Red potatoes: The skins of red potatoes are thin, delicate and add flavor, color, and rustic texture to the mash. Yukon gold potatoes with similarly thin skin and creamy texture would also work.
  • Butter: Melt the salted butter before using. If using unsalted butter, add a pinch of salt to taste. I also like to add a slice of butter on top before serving.
  • Sour cream: This gives them that super creamy texture, with a hint of tang.
  • Milk: This also adds to the creaminess. For an even richer flavor, use heavy cream.
  • Garlic: Fresh garlic cloves add the best flavor. The whole cloves cook in the same pot as the potatoes, making them super easy to mash.

How to Make Garlic Mashed Red Potatoes

Mashing red potatoes with sour cream in a pot.
  1. Boil. Add the diced potatoes and garlic cloves into a pot of boiling water and cook until they are fork-tender. Drain and then place back into the pan.
  2. Mash. Pour in the melted butter, milk, and sour cream. Mash everything together using a potato masher or hand mixer in a large bowl.
  3. Extra creamy. For an even creamier consistency, mix in one to two spoonfuls of heavy cream. Mix until desired consistency.
  4. Serve. Enjoy plain with fresh parsley, top with homemade gravy or your favorite cheese melted on top.
Garlic mashed red potatoes in a white bowl for serving topped with butter and parsley.

Recipe Tips

  • Salt the water. Add a Tablespoon of salt to the pot of water. It will add a nice depth of flavor to the red potatoes while they cook.
  • More garlic. Add the garlic cloves to the water as well so they can cook and mash very easily. You could also roast the garlic in the oven if you prefer a more caramelized flavor.
  • Extra creamy. To take them up a notch, try using heavy cream and mixing in freshly grated parmesan cheese.
  • Don’t over mash the red potatoes! Red potatoes are waxy, meaning they have more moisture and less starch than other potatoes. Lightly mashing them ensures that they won’t turn into a gluey pasty mess.
Side view of a bowl of red skin mashed potatoes with garlic topped with butter and parsley.

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Mashed red potatoes in a bowl.

Garlic Mashed Red Potatoes

5 from 20 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Skip the peeling and enjoy restaurant-style garlic mashed red potatoes. Creamy, buttery, and ready in 30 minutes, they're easy to make for weeknights or holidays!
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Ingredients 

  • 2 ½ pounds red potatoes , quartered
  • ¼ cup salted butter , melted
  • ¼ cup sour cream
  • ¼ cup warm milk , or heavy cream
  • 2-3 garlic cloves , peeled, more or less as desired
  • Kosher salt , to taste
  • Ground black pepper , to taste

Instructions

  • Boil potatoes. In a large pot of water, stir in 1 Tablespoon salt and bring to a boil over medium heat. Place 2 1/2 pounds quartered red potatoes and 2-3 garlic cloves in the pot and cook 20 to 30 minutes, or until a fork inserts easily. Drain and place back in pot. Let steam evaporate.
  • Mash. Add 1/4 cup melted butter, 1/4 cup sour cream, and 1/4 cup milk. Mash with a potato masher. If you want them extra creamy, use an electric mixer. Add 1 to 2 Tablespoons of heavy creamy if you would like them even creamier.
  • Serve. Season with salt and pepper. Serve while warm. Enjoy plain, or with gravy or melted cheese on top.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Peels: You can leave the skins on the potatoes, if preferred. 
Optional toppings:
  • Cheddar cheese
  • Green onions
  • Melted butter
  • Homemade gravy, of course
Storage: Store leftovers in an airtight container in the fridge up to 5 days.

Nutrition

Calories: 170kcal, Carbohydrates: 23g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 76mg, Potassium: 670mg, Fiber: 2g, Sugar: 2g, Vitamin A: 244IU, Vitamin C: 12mg, Calcium: 34mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Do I need to peel the potatoes?

No, the thin skins of red potatoes add flavor, texture, and color to the mash. If you prefer a smoother finish, you can peel them before cooking but it’s not necessary in these steak-house style mashed potatoes.

Can I use other types of potatoes?

Yes, Yukon gold potatoes are an excellent substitute. They have a thin skin and creamy texture similar to red potatoes, making them just as delicious in this recipe. Save your russet potatoes for baked potatoes!

Can I make garlic mashed red potatoes ahead of time?

Yes. Assemble the mashed potatoes, then place them in a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. Reheat by poking holes in the wrap and microwaving at medium-high power for about 14 minutes, or warm them on the stovetop with a splash of milk.

How to store leftovers?

Let the mashed red potatoes cool before storing in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop until warmed through.