These garlic red skin mashed potatoes boast a secret ingredient for an ultra-creamy consistency. They can be made in advance and will elevate your side dish game when paired with chicken with cordon bleu sauce or meatloaf without eggs or breadcrumbs.
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These garlic mashed potatoes are inspired by my best make-ahead mashed potatoes with cream cheese. We're leaving the red skins on for texture and spicing them up with garlic.
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Why This Recipe Works
- Time saving. No need to peel the potatoes.
- Infused with just the right amount of garlic.
- A secret ingredient gives these potatoes the creamiest of textures.
- Ideal as a make-ahead dish. These potatoes reheat beautifully and retain their creamy texture.
- Side dish perfection! Mashed potatoes can be paired with everything from grilled chicken with ranch seasoning to sandwiches and BBQ beef stew.
Ingredient Notes
- 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 adds richness and contributes to the creamy texture. Half-and-half or whole milk can be substituted.
- Garlic cloves are smashed to infuse the cream with a wonderful garlic flavor without being overpowering.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Garlic Red Skin Mashed Potatoes
Step 1: Cut the potatoes into 1-inch pieces. Add to a large pot of salted water. Bring to a boil. Lower heat to a gentle boil and cook until the potatoes are fork-tender. Drain.
Step 2: 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.
Step 3: After draining the potatoes, add the cream cheese to the same pan. Using a potato ricer, rice the potatoes into the pan. The heat from the potatoes will soften the cream cheese.
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.
Step 4: Pour the warm cream mixture over the potatoes, straining out the garlic. Stir until the ingredients 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.
Expert Tips
- 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 watery mashed potatoes.
- Use a potato ricer to give the potatoes a light and fluffy texture.
- Avoid using a food processor or mixer. These tools can easily overwork the potatoes, giving them a gummy texture.
Red Skin Garlic Mashed Potatoes FAQs
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 that are 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℉ oven until warmed throughout. Smaller or individual portions can be reheated in the microwave.
Did you try this recipe? I'd love to hear! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Garlic Red Skin Mashed Potatoes
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EQUIPMENT
Ingredients
- 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)
Instructions
- 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. Cool completely. 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℉ oven until warm through, approx. 35-45 minutes.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
The addition of cream cheese gives these potatoes the creamiest texture. The garlic is not too overpowering and is a delicious twist on classic mashed potatoes.