These red skin mashed potatoes are creamy, slightly chunky and full of roasted garlic flavor. A fun twist on a classic side dish that’s both easy enough for any night of the week and perfect for any holiday.
Tasty, steakhouse style mashed potatoes are always a good idea. This easy side dish pairs well with any protein. For this recipe, we’re not fussing with peeling potatoes so it can be on the table in about 30 minutes!
I love making a mash with red skin potatoes. The tasty, thin skins add a pop of color and great texture to the creamy mashed potatoes and the addition of roasted garlic brings so much flavor.
Whether it’s Christmas dinner, a special occasion or a weeknight meal, the time is always right for these mashed potatoes. It’s the perfect side dish if you ask me!
- Red Potatoes – these small, tender skin potatoes make a great mash. They do not have as much starch as other varieties like Yukon gold or russet potatoes and come out with a creamy, slightly chunky texture that makes them absolutely craveable.
- Garlic – A whole head of fresh garlic.
- Butter – salted or unsalted butter will work. Season to taste at the end depending on what you use.
- Milk – whole milk, heavy cream, half and half and buttermilk will all work in this recipe! For the creamiest mashed potatoes, use full fat dairy.
- Sour cream – adds creaminess and tang. You can also substitute full fat greek yogurt.
- Black pepper
- Chives – adds a pop of bright, herby, onion flavor. Thinly sliced green onions also work well as an optional garnish.
How to make the best mashed potatoes
Start by roasting the garlic. Use a sharp knife to slice off the top half inch of a whole head of garlic, exposing the cloves. Remove any loose papery thin skin from the outside of the bulb and place on a small sheet of aluminum foil in a baking dish. Drizzle with olive oil, sprinkle with salt and loosely wrap the foil. Roast at 400 degrees f for 30-40 minutes until it’s soft and slightly toasted.
While the garlic is roasting, quarter and place potatoes in a large pot of cold water. Make sure all of the potatoes are covered with enough water so they are fully submerged. Add a large pinch of salt to the pot, bring to a boil and cook the potatoes for 15-20 minutes until fork tender.
Use a strainer to drain the excess water from the cooked potatoes.
In the same pot, gently warm milk and melt butter over medium-low heat. Carefully add the cooked potatoes to the hot milk and butter mixture. By this time, the garlic should be cool enough to handle. Squeeze the roasted garlic cloves into the pot, add sour cream and use a potato masher to mash everything together. Be careful not to mash too much. Over working the potatoes will create a gluey texture. Mash just enough to create a creamy, slightly chunky texture from the skins.
Season to taste with salt and pepper and garnish with a generous amount of chopped chives.Serve this delicious side dish hot with pretty much any meal!
No. For best results, use a potato masher. Red skin potatoes have less starch than russet or Yukon gold potatoes and whipping them could create a “gluey” texture.
Leftovers will keep well in an airtight container in the refrigerator for about 3 days.
You can freeze mashed potatoes in a freezer safe container for up to a month. Any longer and ice crystals may form, changing the texture and flavor of the dish.
You can reheat mashed potatoes in the microwave, oven or on the stove. To reheat in the microwave, stir in a bit of milk and microwave in one minute intervals, stirring in between until heated through. To reheat in the oven, stir in some liquid, spread them out in a baking dish, cover tightly and bake at 350 until heated through. On the stovetop, add a splash of liquid and gently heat over low. Stir occasionally until hot.
What to serve with red mashed potatoes
Mashed potatoes make a crowd-pleasing side for almost any meal. I highly recommend trying this recipe with my Garlic Herb Crusted Roast Beef or Beer Braised Short Ribs. I also love it with roast chicken or pork chops.
More tasty potato side dishes you will love
- Chipotle Mashed Sweet Potatoes
- Skillet Fried Potatoes and Onions
- Purple and White Potato Salad
- Sweet Potato Wedges with Peanut Dipping Sauce
- Air Fryer Baked Sweet Potatoes
- Crispy Smashed Fingerling Potatoes
Roasted Garlic Red Skin Mashed Potatoes
- 2 pounds red-skinned potatoes
- 1 head fresh garlic
- ¼ cup butter
- ⅓ cup whole milk
- ¼ cup sour cream
- salt and pepper to taste
- fresh chives for garnish
- Slice the top ½ inch from a whole head of garlic, drizzle with olive oil, sprinkle with salt and roast on 400 degrees f for 30-40 minutes until soft.
- While the garlic is roasting, cut the potatoes into quarters and place them in a large pot of cold water. Make sure the potatoes are fully submerged. Bring the pot to a boil and cook the potatoes for 15-20 minutes until fork tender.
- Drain the potatoes into a strainer. In the same pot, gently heat the butter and milk over medium low heat. Carefully add the cooked potatoes to the hot milk and butter.
- Squeeze the roasted garlic cloves into the potato mixture and mash everything together with a potato masher. Add in the sour cream and season to taste with salt and pepper. Garnish with chives and serve hot.