vegetables

Mashed Red Potatoes with Garlic

Creamy, rustic mashed red potatoes made with plenty of garlic, butter, and warm cream while leaving the tender red skins in place for extra flavor, color, and texture. The potatoes are simmered with whole garlic cloves so the garlic softens and mellows as the potatoes cook, then everything is mashed together with butter and cream until rich and velvety while still retaining a little farmhouse-style texture. Simple enough for a weeknight supper but hearty enough for a holiday table, these RizzieFarms garlic mashed red potatoes are an especially good companion for roast chicken, pork chops, meatloaf, steaks, pot roast, gravy-rich dishes, or garden vegetables.

Servings: 6 servings
Total Time: 30 min

Ingredients

Potatoes
  • 2 pounds red potatoes, scrubbed and cut into 1 to 2-inch chunks
  • 6 cloves garlic, peeled
  • 1 tablespoon kosher salt, for the cooking water
For Mashing
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk or heavy cream, warmed
  • 1/2 teaspoon kosher salt, plus additional to taste
  • 1/4 teaspoon freshly ground black pepper, plus additional to taste
  • 2 tablespoons sour cream, optional, for extra richness
For Serving
  • 1 tablespoon unsalted butter, optional, for topping
  • 1 tablespoon chopped fresh parsley or chives, optional, for garnish
Creamy garlic mashed red potatoes with red skins, butter, black pepper, and fresh herbs

Instructions

  1. Prepare the potatoes Scrub 2 pounds red potatoes well, leaving the tender red skins on, and cut them into roughly 1 to 2-inch chunks. Peel 6 cloves garlic.
  2. Cook the potatoes and garlic Place the 2 pounds prepared red potatoes and 6 peeled garlic cloves in a large pot. Cover with cold water by about 1 inch and stir in 1 tablespoon kosher salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  3. Drain and dry Drain the cooked 2 pounds red potatoes and 6 garlic cloves thoroughly. Return them to the warm pot and let them stand over very low heat for about 1 minute, gently shaking the pot once or twice, so excess moisture evaporates.
  4. Add the butter Add 4 tablespoons unsalted butter to the hot potatoes and garlic. Mash with a potato masher until the butter has melted and the potatoes and softened garlic are partially mashed together.
  5. Make the potatoes creamy Gradually pour in 1/2 cup warmed whole milk or heavy cream while continuing to mash the potatoes. Add 2 tablespoons sour cream, if using, and mash just until creamy while leaving a little rustic texture. Avoid overworking the potatoes, which can make them gummy.
  6. Season Fold in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and add additional salt or black pepper as desired.
  7. Serve Transfer the garlic mashed red potatoes to a warm serving bowl. Top with 1 tablespoon unsalted butter, if desired, and sprinkle with 1 tablespoon chopped fresh parsley or chives. Serve immediately while hot and creamy.

Notes

  • Leave the red potato skins on for the characteristic rustic texture and color. Remove some or all of the skins if a smoother mash is preferred.
  • For a stronger roasted-garlic flavor, substitute a whole head of roasted garlic for the 6 boiled garlic cloves.
  • Heavy cream produces the richest potatoes, while whole milk gives a slightly lighter result.
  • Warm the milk or cream before adding it to the potatoes. Cold dairy can cool the potatoes quickly and make them harder to mash smoothly.
  • Do not use a food processor or blender. Overworking cooked potatoes can release too much starch and make them gluey.
  • The potatoes can be prepared shortly before dinner and held covered over very low heat. Stir in a splash of warm milk or cream before serving if they become too thick.

Tags

red potatoes mashed potatoes garlic butter cream potatoes side dish comfort food holiday side RizzieFarms