Garlic Red Skin Mashed Potatoes

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Mashed potatoes are the ultimate in comfort food, and these red-skinned garlicky gems boast a secret ingredient for the silkiest of textures.

top down shot of mashed potatoes in serving bowl.

These garlic red skin mashed potatoes are inspired by my best fluffy mashed potatoes. We're leaving the skins on for texture and spicing it up with a punch of garlic.

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Why you will love this

Save time - no need to peel the potatoes.
Infused with just the right amount of garlic.
A secret ingredient gives these potatoes the creamiest of textures!
Perfect for make-ahead. These potatoes re-heat beautifully.
Side dish perfection! Mashed potatoes can be paired with everything from grilled chicken to sandwiches to beef stew.

Ingredients

Red skin potatoes have a creamy and smooth texture which makes them ideal for mashing.
Cream cheese is my secret for silky mashed potatoes every time. These potatoes can be made ahead of time, and the cream cheese will prevent them from drying out when reheated.
Garlic cloves - Smashed whole cloves infuse the cream with wonderful garlic flavor without overpowering the potatoes with bits of garlic.

Step-by-step instructions

Please see the recipe card for complete instructions and ingredient amounts.

Cut the potatoes into 1-inch pieces. Add to a large pot of salted water. (Image 1)
Bring to a boil. Lower heat to a gentle boil and cook until the potatoes are fork-tender. Drain.
Meanwhile, add the cream, butter, and garlic cloves to a small saucepan. Warm over low heat to melt the butter and infuse the cream with the garlic. (Image 2)

diced potatoes in pan of water (left) and infusing cream and butter with garlic (right)

After draining the potatoes in a colander, add the cream cheese to the same pan . (Image 3)
Using a potato ricer, rice the potatoes into the pan. The heat from the potatoes will soften the cream cheese. (Image 4)

Note: The ricer will catch a lot of the skins from the potatoes. You can discard or add them back to the potatoes, depending on personal preference.

adding cream cheese to bottom of pan (left) and pan of riced potatoes (right).

Pour the warm cream mixture over the potatoes, straining out the garlic. Stir until the potatoes, cream, and cream cheese are fully combined. Season with salt and pepper and adjust to taste.

NOTE: For more intense garlic flavor, chop/mash the garlic and add back to the riced potatoes.

riced potatoes mixed with cream cheese, cream , butter.

Transfer to a serving bowl. Garnish with paprika, parsley, and a few pats of butter, if desired.

close up of mashed potatoes in serving bowl.

Serving ideas

Mashed potatoes work wonderfully as a side to so many dishes. These are some of my favorites.

side view of mashed potatoes in serving bowl.

Faq's

Can I make these mashed potatoes ahead of time?

Yes, this recipe is ideal as a make-ahead dish. The cream cheese is the secret ingredient that gives the potatoes a silky texture - even after reheating. Transfer the potatoes to an oven-safe casserole dish, cover, and store in the refrigerator.

How do I re-heat mashed potatoes?

Make sure potatoes are in an oven-safe dish. Cover with foil and bake in a 350-degree oven until warmed throughout. Smaller or individual portions can be reheated in the microwave.

Do I need to peel the potatoes?

Peeling the potatoes is optional and is a matter of personal preference. This recipe uses un-peeled red skin potatoes. They have thin, tender skins full of nutrients such as fiber, potassium, and iron. The skins are not only good for you, they also add color and texture to the finished dish.

Why are red potatoes good for mashed potatoes?

Red potatoes are lower in starch and have a smooth and creamy consistency, making them perfect for mashing.

Equipment

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