Perfectly creamy and fluffy mashed red potatoes bursting with garlic flavor. Made with just 5 ingredients in 30 minutes. These are the perfect easy side dish to serve at your next holiday gathering or Sunday dinner!
Table of Contents
Red Skin Mashed Potatoes
If you know me, you know I love any type of potato dish. Russets have always been my favorite to use in crock pot mashed potatoes, but I think red potatoes may have a new place in my heart. The skin adds the perfect texture and they taste amazing mashed or when making roasted red potatoes.
Mashed potatoes are one of my favorite parts about Thanksgiving dinner. I could fill half my plate with potatoes drizzled with turkey gravy and be completely happy. While I love my creamy mashed potatoes, these garlic mashed red potatoes come in tie for a close second.
I love that you don’t have to peel the potatoes if you don’t want to. The garlic cloves that cook with the potatoes also make them SO delicious! If you aren’t a huge fan of garlic you can skip adding it in, but I think it is the perfect addition and it isn’t overwhelming. You can make the consistency of the mashed potatoes creamy or chunky – I like mine somewhere in the middle.
Potatoes and garlic (and the help of a few other ingredients) come together to create the ultimate side dish.
Find the full printable recipe with specific measurements below.
- Red potatoes: Make sure to wash them well before using. You can peel them or keep the skins on if preferred. I like the texture that the red skins add to the dish.
- 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. If you don’t usually add sour cream to your mashed potatoes, you will after trying this recipe!
- Milk: This also adds to the creaminess. For an even richer flavor, you can use heavy cream instead.
- Garlic: Fresh garlic cloves add the best flavor. They whole cloves cook in the same pot as the potatoes, making them super easy to mash. You can use as much or as little garlic as you’d like. My sweet spot is usually 2-3 cloves.
Favorite Dishes to Serve With
This is a great side dish to serve at a holiday dinner, alongside your favorite comfort meal or with a big juicy steak. Below are some of our favorites to serve with:
- roasted turkey or baked ham
- oven baked steak
- pot roast
- roasted pork tenderloin
- chicken marsala
How to Make Garlic Mashed Red Potatoes
If you can boil water, you can make these easy garlic mashed potatoes.
- Boil. Add the diced potatoes and garlic cloves into a pot of boiling water and cook until they are fork tender (about 20 to 30 minutes). Drain and then place back into the pan.
- Mash. Pour in the melted butter, milk and sour cream. Mash everything together using a potato masher or electric mixer. For an even creamier consistency, mix in 1-2 spoonful’s of heavy cream.
- Serve. Enjoy plain, with homemade gravy or your favorite cheese melted on top.
- Make sure to scrub your potatoes clean and cut off any brown spots before cooking.
- Add a Tablespoon of salt to the pot of water. It will add a nice depth of flavor to the potatoes while they cook.
- 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.
- Use a potato masher for chunkier potatoes and an electric mixer for extra creamy potatoes.
- To take them up a notch, try using heavy cream and mixing in fresh grated parmesan cheese.
Yup. Replace the butter with vegan butter and substitute the sour cream and milk with plain, unsweetened non-dairy milk.
Of course! Place the mashed potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate up to 2 days. Reheat by poking lots of holes in the plastic wrap and microwave at medium-high power for about 14 minutes.
If you would prefer not to use red potatoes, you can swap them for yukon gold potatoes, but you may have to adjust the amounts of the other ingredients.
Storage: Store leftovers in an airtight container in the fridge up to 5 days.
More Potato Side Dishes You’ll Love
Mashed Red Potatoes
- 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
- In a large pot of water, stir in 1 Tablespoon salt and bring to a boil over medium heat. Place potatoes and 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.
- Add the melted butter, sour cream, and milk. Mash with a potato masher. If you want them extra creamy, use an electric mixer. Add 1 to 2 Tablespoon heavy creamy if you’d like them even creamier.
- Season with salt and pepper. Serve while warm. Enjoy plain, or with gravy or melted cheese on top.
- Cheddar cheese
- Green onions
- Melted butter
- Homemade gravy, of course
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!