If you’re looking for a side dish that stands out, these Garlic Red Skin Mashed Potatoes are just what you need. They’re packed with flavor and offer a nice pop of color to your plate. Plus, that garlic aroma wafting through your kitchen is simply mouthwatering!
Fix bland taste, uneven texture, and watery potatoes by delivering creamy richness, harmonious garlic and Parmesan notes, and a smooth, scoopable consistency.
I used to struggle with getting my mashed potatoes just right. Sometimes they’d turn out too gummy or bland. But with this dish, you don’t have to worry about that! They turn out creamy and buttery every time, and the roasted garlic takes it to another level.
This recipe is quick, too! In just 30 minutes, you can whip up these delicious Garlic Red Skin Mashed Potatoes. It’s as easy as peeling some potatoes, boiling them, mashing, and mixing in the good stuff. And trust me, your family or guests will polish them off in no time!
If you love comforting sides like this, you might also enjoy my creamy Ham Broccoli Cheese Soup. If you give these potatoes a shot, I’d love to hear what you think!
Why You Will Love This Recipe
- Great Flavor – The combination of garlic and parmesan gives these mashed potatoes a rich and savory taste that’s hard to resist. They’re anything but ordinary.
- Perfect Texture – With a creamy base and just the right amount of chunkiness from the red skin, these potatoes have a satisfying mouthfeel that keeps things interesting.
- Convenient Storage – You can easily store leftovers in the fridge for a few days or freeze them for a month. They reheat beautifully without losing that delicious flavor.
- Quick Prep – Ready in just 30 minutes, this recipe is perfect for those busy nights when you still want something tasty and homemade on the table.
Garlic Parmesan Red Mashed Potatoes
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: side dish
- Method: boiling
- Cuisine: vegetarian
- Diet: vegetarian
Description
Creamy Garlic Red Skin Mashed Potatoes with Cream Cheese and Parmesan, ideal as a side dish for any meal.
Ingredients
- 5 pounds red potatoes, scrubbed and quartered
- water, enough to cover the potatoes
- sea salt, to taste
- 1/2 cup butter, cut into pieces
- 1 cup milk, room temperature
- 1/3 cup shredded Parmesan cheese
- 1/21/2 teaspoon garlic powder
- 3 cloves garlic, minced, pressed, or grated
- 2 tablespoons fresh parsley or 1 tablespoon dried parsley
- 1/21/2 teaspoon white pepper
- 2 blades fresh chive, chopped for garnish
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the Potatoes: Start by placing your red skin potatoes in a large pot of boiling water. You will know they are ready when you can easily poke them with a fork, giving them a soft and tender feel. This step helps ensure they mash perfectly later on, but do not let them boil too long or they can get mushy.
- Add Garlic: After draining the potatoes, toss in your freshly minced garlic while they are still warm. You will instantly catch that lovely garlicky aroma. This infusion gives your mash a fantastic flavor kick, but be careful not to burn the garlic; it can turn bitter very quickly.
- Mix in Cream Cheese: Fold in the cream cheese gradually, and watch as it melts into the warm potatoes, creating a creamy texture. The mixture should feel smooth and rich. If you add it too quickly, you might not get that silky consistency you are aiming for.
- Incorporate Parmesan Cheese: Stir in the grated Parmesan, letting it blend beautifully into the mix. As you combine, you will see the cheesy goodness becoming evenly distributed, making each bite more flavorful. Just keep an eye out; adding too much can overpower the garlic.
- Adjust Consistency: If your mashed potatoes feel too thick, gently stir in warm milk or broth until you reach your desired consistency. You will want that perfect creamy feel while preventing any lumps. Avoid adding too much liquid too quickly, or you might end up with runny potatoes.
- Season to Taste: Lastly, sprinkle in some salt and pepper to your liking. The potatoes should have a nice savory kick that enhances all the flavors. Taste as you go to prevent oversalting! A little goes a long way, so take it easy at first.
Notes
- Storage Tips: Store mashed potatoes in an airtight container in the refrigerator for up to four days. For freezing, divide into portions and store for up to one month.
- Expert Tips: Drain the potatoes well to remove excess starch.
- Using a heavy spoon or spatula while mashing, and stirring vertically from top to bottom can help achieve fluffier potatoes.
- Running fresh cloves through a garlic press brings out the best flavor in your mash.
- If your mashed potatoes turned out gummy, ensure to drain well and mix until just combined. If they are too thick, add warm milk or broth in small amounts to achieve your desired texture.
- Reheating Instructions: Reheat in a saucepan over low heat, stirring often until heated through for 5-10 minutes. If too thick, stir in a little more warm milk.
- Serving Suggestions: Serve alongside roasted meats. Pair with green vegetables. Top with additional chives and butter for extra flavor.
- Recipe Variations: Add 1/2 cup cream cheese for extra creaminess. Mix in roasted garlic for a deeper flavor. Incorporate different herbs like thyme or rosemary for added flavor.
- Ingredient Notes: For the best results, select red potatoes that are firm and free from blemishes.
- You can substitute shredded Parmesan with Pecorino Romano or Asiago for different flavor profiles.
- Use plant-based milk, such as almond, oat, or coconut milk, if a vegan version is preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 27mg
Recipe Tips
- If you notice your mashed potatoes are gummy, draining them well and mixing until just combined can really help with the texture.
- When cooking potatoes, cutting them into uniform pieces guarantees even cooking and better consistency in your mashed potatoes.
- If your mashed potatoes are too thick, adding warm milk or broth in small amounts will help you achieve your desired texture.
- For fluffier potatoes, using a heavy spoon or spatula while mashing, and stirring vertically can really make a difference in texture.
- If you’re looking to amp up the garlic flavor, pressing fresh cloves through a garlic press brings out the best taste in your mash.
Serving Suggestions
These garlic red skin mashed potatoes pair well with roasted meats like chicken, beef, or pork. Serve alongside green vegetables such as broccoli, asparagus, or green beans for a complete meal.
Transform these mashed potatoes into a base for shepherd’s pie or use them in potato croquettes. They work well topped with additional chives or butter for added richness.
Consider a drizzle of homemade garlic butter sauce for an extra touch. A sprinkle of fresh herbs can also complement the potatoes beautifully.
Recipe variations
- You can use Yukon gold potatoes instead of red potatoes for a creamier texture and slightly sweeter flavor.
- Add 1 teaspoon of garlic salt and ½ teaspoon of onion powder to boost the flavor profile in these mashed potatoes.
- Either add cream cheese for extra creaminess or mix in roasted garlic for a deeper flavor that really pops.
- If you’re making a larger batch, scale up the recipe to 10 pounds of potatoes, increasing the other ingredients accordingly.
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How to Store?
To keep your garlic red skin mashed potatoes fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator at 40°F or below for up to four days.
Freezing: Divide into portions and store in airtight freezer bags or containers for up to one month. Thaw overnight in the refrigerator.
Reheating: Reheat in a saucepan over low heat, adding a splash of milk for desired consistency, until heated through.
If you enjoyed this Garlic Red Skin Mashed Potatoes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
