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Garlic Red Skin Mashed Potatoes
Carolina Gomez

Garlic Red Skin Mashed Potatoes

Creamy, buttery mashed red skin potatoes blended with roasted garlic for a rich, rustic side dish. Perfect with meats, holiday dinners, or weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

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)

Equipment

  • Large pot
  • Potato masher or hand mixer
  • colander
  • Mixing bowl
  • Wooden spoon

Method
 

  1. Wash and quarter the red skin potatoes (keep skin on for texture).
  2. Place potatoes and garlic cloves in a large pot, cover with water, and add a pinch of salt.
  3. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Drain the potatoes and garlic using a colander.
  5. Return to the pot or transfer to a mixing bowl.
  6. Add butter, warm milk, and sour cream (if using).
  7. Mash until creamy but slightly chunky for texture.
  8. Season with salt and black pepper to taste.
  9. Garnish with fresh chives or parsley before serving.

Notes

Nutrition Facts (per serving, approx. 1 cup):
  • Calories: 220
  • Carbohydrates: 32g
  • Protein: 4g
  • Fat: 9g
  • Saturated Fat: 5g
  • Fiber: 3g
  • Sodium: 150mg
  • Sugar: 2g