These garlic red skin mashed potatoes boast a secret ingredient for the silkiest of textures. These potatoes will elevate your side dish game, and your family will request them again and again.
These garlic mashed potatoes are inspired by my best fluffy mashed potatoes. We're leaving the red skins on for texture and we're spicing it up with a punch of garlic.
Why you will love this
- 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.
- Heavy cream - I prefer heavy cream for the richness that it adds. Whole milk or half-and-half can be substituted.
- Garlic cloves - Smashed whole cloves infuse the cream with wonderful garlic flavor without overpowering the potatoes with bits of garlic.
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)
- 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.
- 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 a more intense garlic flavor, chop/mash the garlic and add it back to the riced potatoes. Roasted garlic is also a great addition.
Transfer to a serving bowl. Garnish with paprika, parsley or chives, and a few pats of butter, if desired.
Tips for success
- Cut the potatoes into uniformly sized pieces so they cook evenly.
- Start the potatoes in cold water to ensure the potatoes cook evenly.
- Drain the potatoes completely to avoid waterly mashed potatoes.
- Use a potato ricer to give the potatoes a light and fluffy texture. A potato masher can also be used.
- Avoid using a food processor or mixer. These tools can easily overwork the potatoes, giving them a gummy texture.
Red potatoes are lower in starch and have a smooth and creamy consistency, making them perfect for mashing.
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, but they also add color and texture to the finished dish.
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 them, and store them in the refrigerator.
Make sure the 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.
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Garlic Red Skin Mashed Potatoes
- 5 pounds red skin potatoes
- 1½ cups heavy cream (plus extra as needed)
- 8 tablespoons unsalted butter (1 stick)
- 6 cloves garlic
- 8 ounces cream cheese (softened and cut into small cubes)
- 1 teaspoon Kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- Cut the potatoes into one-inch pieces. Add to a heavy pot with cold, salted water and bring to a boil. Lower heat to a gentle boil and cook until fork-tender, approx. 10-12 minutes. Drain.
- Meanwhile, add the cream, butter, and garlic cloves to a small saucepan set over low heat. Warm the cream until the butter is melted.
- After draining the potatoes, add the cream cheese to the warm pot used to cook the potatoes. Using a potato ricer, rice the potatoes in batches into the pot.
- Pour the warm cream mixture over the riced potatoes, straining out the garlic cloves. Stir together until the potatoes, cream, and cream cheese have been incorporated smoothly.
- Season with salt and pepper. Taste and adjust seasoning as necessary.
To Serve Immediately
- Spoon the mashed potatoes into a serving dish. Top with a pat of butter, if desired. Serve.
To Reheat Later
- Spoon the mashed potatoes into a casserole dish. Let cool. Cover with plastic wrap and refrigerate. When ready to reheat, bring the casserole dish to room temperature. Cover with foil and bake in a 350-degree oven until warm through, approx. 35-45 minutes.
- Salt the water used to cook the potatoes to get flavor into the potatoes themselves.
- Drain the potatoes thoroughly so excess water doesn't get into the mashed potatoes.
- A potato ricer creates mashed potatoes with a light and creamy texture. Alternatively, a potato masher can be used.
- For more intense garlic flavor, smash and chop the garlic cloves and stir into the potatoes.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.