Garlic red skin mashed potatoes bring comfort and flavor to any meal. You get creamy, buttery potatoes with a hint of garlic and the rustic texture of the skins left on.
They pair well with roasted chicken, grilled steak, or just by themselves. The skins add a homemade feel that’s hard to beat.
I started making these at family gatherings. I wanted something simple but still special.
You don’t have to peel the potatoes, which saves time and keeps that earthy taste. The garlic blends in and gives a rich flavor without being too strong.
You’ll see how easy it is to prepare them with just a few ingredients. I’ll share tips for getting the right texture and the best ways to store leftovers.
Why You Will Love Garlic Red Skin Mashed Potatoes
You’ll enjoy making these potatoes because they’re so simple. The red skins add a rustic look and a bit of texture.
You don’t need to peel them, so prep is quick. The garlic brings a warm, mellow flavor when you cook it with the potatoes.
It’s not sharp—it blends right in and adds gentle richness. You can use more or less garlic to match what you like.
These mashed potatoes work for weeknight dinners or special meals. They go well with roasted meats, grilled chicken, or even a veggie dish.
The creamy and chunky texture makes them satisfying but not heavy. You can keep it classic with butter and milk, or make it richer with cream cheese or sour cream.
Fresh herbs like chives or parsley add color and freshness if you want. Here are a few reasons you might love this side dish:
- No peeling required – less prep, more flavor.
- Garlic flavor that’s smooth, not harsh.
- Creamy texture with a little chunkiness.
- Easy to customize with dairy, herbs, or seasonings.
- Great for make-ahead meals since they reheat well.
How To Make Garlic Red Skin Mashed Potatoes
Start with fresh red potatoes, real garlic, and warm dairy. The right tools and a careful process keep the mash creamy and not gummy.
Ingredients
For about 4 servings, you’ll need:
- 2 pounds red potatoes – scrubbed clean, skins left on
- 4–6 garlic cloves – peeled; roast or boil for different flavors
- 4 tablespoons unsalted butter – softened or melted
- ½ to ¾ cup milk, half-and-half, or cream – warmed
- 1 tablespoon kosher salt – for the cooking water
- Freshly ground black pepper – to taste
- Optional: chopped chives or parsley for garnish
I like to roast the garlic in foil with olive oil for a sweeter taste. Boiling the cloves with the potatoes gives a lighter garlic note.
Instruments
You don’t need much, just a few basics.
- Large pot or Dutch oven – big enough for the potatoes
- Colander – for draining
- Potato masher – for a rustic, chunky texture
- Potato ricer – if you want a smoother mash
- Wooden spoon or spatula – for mixing
- Small saucepan or microwave-safe bowl – to warm milk and butter
I usually use a hand masher because I like the bits of red skin. A ricer is good for a silkier finish.
Step-By-Step Instruction
- Scrub the red potatoes and cut into chunks, about 1.5 inches. Put them in a pot with the garlic cloves.
- Cover with cold water and add the salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
- Drain well and return potatoes and garlic to the pot. Let them sit for a minute to steam off moisture.
- Mash with your chosen tool until you like the texture.
- Warm the milk and butter, then pour into the potatoes. Fold gently with a spoon until creamy.
- Season with pepper and adjust salt. Add herbs if you want.
The skins give a rustic look and the garlic blends in for balanced flavor.
Tips & Tricks
I’ve made these potatoes many times, and a few small choices really help. You don’t need fancy tools or ingredients, just a little attention.
- Leave the skins on. Red potato skins are thin and tender, so you save time. They add color and texture that feels rustic.
- Salt the water. Potatoes need to absorb seasoning while they cook. Salting the water gives a more balanced flavor.
- Heat your dairy. Warm the milk, butter, and garlic before mixing in. This helps the potatoes stay smooth and the garlic flavor spread evenly.
- Mash gently. Stop mashing when you like the texture. Over-mashing can make potatoes gummy, so keep them a little chunky if you like some bite.
- Try small swaps. Whole milk works well, but cream makes it richer. Roasted garlic gives a sweeter, milder flavor.
- Finish with freshness. A sprinkle of chives or parsley adds color and brightness.
Ingredient Substitute
If you don’t have every ingredient, you can still make great garlic red skin mashed potatoes. I’ve tried different options over the years and most swaps work well.
If you can’t find red potatoes, try Yukon Gold potatoes. They have a buttery flavor and creamy texture. The skins are thin, so you can leave them on.
You don’t have to stick with one dairy. I usually use whole milk for richness, but 2% milk is fine. For a creamier finish, use a splash of heavy cream.
For butter, just use what you have. If you want dairy-free, try olive oil, avocado oil, or vegan butter. Each gives a slightly different taste, but they all blend with garlic.
Here’s a quick list of swaps:
- Red potatoes → Yukon Gold potatoes
- Whole milk → 2% milk, almond milk (unsweetened), or oat milk
- Butter → Vegan butter, olive oil, or avocado oil
- Fresh garlic → Garlic powder in a pinch
If you keep kosher, check your butter or milk alternatives. It’s an easy step to fit your needs.
What To Serve With Garlic Red Skin Mashed Potatoes
You’ll want a main dish that balances the creamy, rustic flavor. I like them with hearty meats, but they also go well with lighter proteins or veggies.
Here are some ideas:
- Roast Chicken or Turkey – Juicy poultry with crispy skin pairs perfectly.
- Pork Chops with Gravy – The sauce soaks right into the potatoes.
- Beef Pot Roast or Short Ribs – Slow-cooked beef and potatoes are classic comfort.
- Swedish Meatballs or Salisbury Steak – Both have rich sauces that match the garlic flavor.
- Lemon Garlic Chicken Thighs – A lighter option with bold taste.
Don’t forget vegetables. Steamed green beans, roasted carrots, or sautéed spinach add color and freshness.
If you like sauces, keep brown gravy, mushroom sauce, or pan drippings nearby. They make the potatoes extra satisfying.
For a casual meal, try them with fried chicken tenders or an open-faced turkey sandwich. It’s simple and filling.
How To Store Garlic Red Skin Mashed Potatoes
I always make extra, and storing them right means you can enjoy them again. You don’t need anything fancy—just a few steps.
Let the potatoes cool before you store them. If you put them away hot, condensation can make them watery.
Once cooled, place them in an airtight container to keep out moisture and odors. You can keep them in the fridge for up to 4 days.
When you reheat, add a splash of milk or a small pat of butter. Stir as you warm them in the microwave or oven so the texture stays smooth.
If you want to save them longer, freezing works. Portion them into smaller amounts so you only thaw what you need.
They’ll keep in the freezer for about 2 months. When reheating frozen potatoes, let them thaw overnight in the fridge.
Warm them gently on the stove or in the oven. Stir in a little extra butter or cream if they seem dry.
Here’s a quick recap:
- Cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Freeze in small portions for up to 2 months.
- Reheat with milk, cream, or butter for the best texture.
Nutritional Value
When you make garlic red skin mashed potatoes, you control the ingredients. You decide how much butter, cream, or seasoning goes in.
Lighter ingredients mean fewer calories and less fat. Richer add-ins will bump up both.
On average, a cup has about 176 calories. You’ll get roughly 3.5 grams of protein too.
Fat lands around 4–5 grams per serving. Carbs sit at about 35 grams.
Here’s a quick breakdown:
- Calories: ~176 per cup
- Protein: ~3.5 g
- Fat: ~4–5 g
- Saturated Fat: ~2–3 g, depends on butter or cream
- Trans Fat: 0 g if you use fresh stuff
- Carbohydrates: ~35 g
- Cholesterol: ~10–15 mg, varies with dairy
- Sodium: changes a lot with salt or broth
You can swap heavy cream for milk to lighten things up. Using less butter helps too.
Want more protein? Serve them with lean meat or beans.
Cutting sodium? Try garlic, herbs, or pepper instead of more salt.
Garlic Red Skin Mashed Potatoes
Equipment
- Large pot
- Potato masher or hand mixer
- colander
- Mixing bowl
- Wooden spoon
Ingredients
- 2 lbs red skin potatoes washed and quartered
- 4 cloves garlic peeled
- 4 tbsp unsalted butter
- ½ cup whole milk warm
- ¼ cup sour cream optional for creaminess
- Salt to taste
- Black pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Wash and quarter the red skin potatoes (keep skin on for texture).
- Place potatoes and garlic cloves in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Drain the potatoes and garlic using a colander.
- Return to the pot or transfer to a mixing bowl.
- Add butter, warm milk, and sour cream (if using).
- Mash until creamy but slightly chunky for texture.
- Season with salt and black pepper to taste.
- Garnish with fresh chives or parsley before serving.
Notes
- Calories: 220
- Carbohydrates: 32g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 3g
- Sodium: 150mg
- Sugar: 2g
