Description
Creamy Garlic Red Skin Mashed Potatoes with Cream Cheese and Parmesan, ideal as a side dish for any meal.
Ingredients
Scale
- 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