Creamy Garlic Mashed Red Potatoes
These creamy garlic red mashed potatoes are so good you can serve them plain or topped with homemade gravy! Either way, they are filled with lots of butter, minced garlic, and heavy cream so they are rich and full of amazing flavor!
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Creamy garlic mashed red potatoes are fancy enough to serve during the holidays as an incredible side dish or on busy weeknights with roasted meats or vegetables.
Mashed potatoes are always a holiday staple. They belong no matter what! Served with homemade gravy, a side of creamy buttery corn, my Grandpa’s Turkey Dressing, and mac and cheese – what could be a better dinner? Nothing I tell you! LOL.
Key Ingredients in Creamy Mashed Red Potatoes
These mashed potatoes are simple to make with a few natural and organic ingredients.
Red Potatoes – Red potatoes are a waxy potato that doesn’t have as much moisture or starch as other potato varieties, such as Russets. They are smooth and creamy with thin edible skin. You can peel the skin but I prefer to keep it on because that’s what makes these mashed potatoes unique!
Garlic – Use lots of fresh garlic! It will give these mashed potatoes are nice bold garlic flavor! I like to add the garlic just after I drain potatoes because they are still hot so the garlic flavor will still be strong but not overpoweringly so.
Butter – I like to use unsalted butter so I can control the amount of salt in this recipe. If you are using salted butter, taste the mashed potatoes before adding any more salt.
Heavy Cream – Gives a nice consistency and extra creaminess to these potatoes. You don’t need that much. If you have leftovers, use a splash to reheat the potatoes later!
Salt and freshly ground black pepper – Add salt if you are using unsalted butter. Add lots of freshly ground black pepper. Freshly ground tastes the best and it has a strong peppery taste that’s amazing!
How To Make Garlic Mashed Red Potatoes
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1. Cut each potato into 8 pieces. Make sure they are roughly the same size so that they boil evenly. Rinse them very well then add them to a pot of cold water. Boil the potatoes until they are fork tender, 20 – 30 minutes. Don’t boil them for too long, otherwise, you will have watery mashed potatoes.
Step 2. Drain the water, return the pot to the heat, then add the minced garlic. Mash until they aren’t any big chunks. Turn off the heat.
Step 3. Add the butter, then mash until it is all incorporated. Add in the rest of the ingredients – salt, freshly ground black pepper and heavy cream. Mix until everything is combined and you have smooth mashed potatoes.
Step 4. Taste and adjust for seasoning if necessary, then serve and enjoy!
Recommended Tools
Pepper grinder and organic whole peppercorns
Frequently Asked Questions —
This is really up to you. Russet potatoes are starchier and have a really great texture when used for mashed potatoes. Red potatoes, on the other hand, are a bit waxier, and less starchy. They have a creamy texture and if you leave the skin on, it adds a nice flavor in contrast to Russet mashed potatoes.
You really can use whichever potato you like. Traditionally starchier potatoes are ideal for mashed potatoes. They boil evenly and don’t get watery as fast as waxier varieties.
I prefer Russets or Red Potatoes because they have a nice creamy texture. Yukon Golds aren’t my favorite because they have a sweet taste that I find isn’t ideal for mashed potatoes.
No! It’s perfectly fine to leave the skin on when making mashed red potatoes. The skin is thin and edible and adds a nice flavor to the mashed potatoes!
Looking For More Potato Recipes?
Creamy Garlic Mashed Potatoes with heavy cream
Za’atar Lemon Roasted Potatoes
Homemade Gravy Without Pan Drippings
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Creamy Garlic Mashed Red Potatoes
Equipment
- Potato masher
Ingredients
- 2 lb red potatoes about 8 medium potatoes
- 3 – 4 cloves garlic peeled and minced
- ¾ cup butter cold, cubed, 1/2 sticks of butter
- ½ teaspoon salt or to taste
- ¾ teaspoon ground black pepper or to taste
- ¼ cup heavy cream
Instructions
- Start by cutting each potato into 8 pieces. Rinse these really well to get any dirt and starch off then put them into a large pot with cold water.
- Boil potatoes on medium-high heat until fork tender, 20 – 30 minutes.
- Drain the water, then return the potatoes to the heat. Add in the minced garlic and mash until there aren’t any big chunks.
- Turn the heat off, then add in the butter, and mash until the butter is incorporated. Lastly, add in the salt, freshly ground black pepper, and heavy cream. Continue to mash and mix until everything is combined. Taste and adjust seasoning if needed. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
