Garlic Mashed Red Potatoes

These garlic mashed red potatoes are creamy, buttery and a family favorite comfort food! Serve this easy side dish for the holidays or alongside any weeknight dinner.

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Why You’ll Love Red Skinned Mashed Potatoes

• Ready in 30 minutes: These easy garlic mashed red potatoes are made in only one-pot and there is no peeling involved unlike these russet potatoes in creamy mashed potatoes.
• Restaurant quality: Homemade mashed red potatoes are an impressive side dish that goes with just about any main meal! Using thin-skinned red potatoes adds flavor, color and texture.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Red potatoes: Make sure to wash the thin delicate skins of the red skin potatoes before using. I like the texture that the red skin adds to the dish but you can peel them if you like.
• 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, you can use heavy cream instead.
• 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 Mashed Red Potatoes

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.

Cooking Tips

• Salt in 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.

Serving Suggestions

• Turkey: Roasted turkey is a great Sunday or holiday dinner that sits next to the garlic red mashed potatoes perfectly.
• Beef: Oven-baked steak, meatloaf, and pot roast are all great dinners that need a boost of potatoes on the side.
• Ham: Add a side of red mashed potatoes to this roasted pork tenderloin or baked ham recipe.
• Chicken: This garlic mashed red potatoes recipe is delicious side to or on top of the chicken marsala.

Make Ahead and Storage

• Make ahead: Assemble red mashed potatoes then place in a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. Reheat by poking lots of holes in the plastic wrap and microwave at medium-high power for about 14 minutes. You can also reheat on the stovetop with a splash of milk.
• Store: Let the garlic mashed red potatoes cool before storing the leftovers in an airtight container in the fridge for up to five days. You can also freeze them for up to one month. Thaw in the refrigerator then reheat.