Creamy mashed potatoes with red skin made with roasted garlic, butter, heavy cream and seasoned with salt and pepper. This easy 25-minute recipe is perfect for weeknights or Thanksgiving!
Pair these zesty, red skinned garlic mashed potatoes with roasted turkey breast or a roasted half chicken!
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❤️ Why you’ll love this recipe
- Skin on! Mashed potatoes with the skins on have a unique, rustic texture that’s just on another level. If leaving the skin on is your preference, you’re in for a treat!
- Super-creamy and so much garlic flavor! The roasted garlic and heavy cream elevate the flavor and texture of this rich, decadent side dish.
- Quick, easy and ready in 25 minutes! Any beginner can make this dish! Roasting the garlic won’t even feel like an extra step if you time it while the potatoes are boiling.
📋 Key Ingredients
- Red skinned potatoes work best because they mash really well and the bright red skins add texture and color to the dish.
- Heavy cream – I’m going to strongly recommend that you use heavy cream if you want a whipped, creamy texture. Once you start using heavy cream in your mashed potatoes, you’ll never look back!
- Roasted Garlic – 2 entire heads. I know, that’s a lot of garlic. Besides the garlic though, the only other seasonings you’ll need are salt and pepper.
- Butter – cold butter cut into cubes is the way to go. There’s no need to soften the butter ahead of time. The heat from the potatoes will melt the butter as you mash.
- Green onions are listed as a garnish in the recipe card. They add a fresh taste to the dish but are optional.
A full list of ingredients with measurements are in the recipe card.
Substitutions
Out of an ingredient? I love this dish because it’s so adaptable! Here are some ways you can switch things up:
- Yukon golds have a similar-textured skin and flesh to red skinned potatoes. They’re my second choice for mashed potatoes with skin. Russet potatoes are another one of the best potatoes for mashing. They’re smooth and creamy but the skin is a little tougher so I recommend peeling them.
- Use half and half or regular milk for healthier mashed potatoes. I wouldn’t go lower than 2% on the milk though.
- If using salted butter (instead of unsalted), adjust the amount of salt that you put in the boiling water.
- For even more rich mashed potatoes, try adding a bit of sour cream!
🔪 Step-by-step instructions
Read through all of the steps before getting started. Ingredients, measurements and detailed instructions are in the recipe card at the bottom of this page.
Step 1: Preheat oven to 400°F. Break the heads of garlic apart. Peel each clove and slice them in half lengthwise.
Step 2: Place the halved cloves on a sheet of foil and drizzle with 1-2 teaspoons of olive oil. Fold the foil into a a pouch and place it seam-side up on a baking sheet. Roast for 10 minutes until the garlic is soft and yellow in color.
Step 3: Dice the potatoes and place them in a 3.5-quart pan. Add 2 tablespoons of kosher salt and fill the pan with enough water to cover the potatoes. Boil for 15-20 minutes or until you can easily pierce the potatoes with a fork.
Step 4: Once the potatoes are soft enough, drain and return them to the pan. Add the roasted garlic cloves, butter and pepper and toss the potatoes in butter until it melts.
Step 5: Mash the potatoes using a potato masher. Gradually add the heavy cream as you mash. Once you’re happy with the texture, taste the potatoes and add salt and pepper if desired.
Step 6: Finish the potatoes off by giving them a final stroke using a metal whisk. Transfer them to a serving dish and top with a pat of butter and fresh pepper. Garnish with sliced green onions (optional).
💭 Tips and tricks
- Don’t rinse the potatoes after draining them! You don’t want them to get cold.
- Avoid over-mashing the potatoes or they’ll develop a sticky, gummy texture.
- Double or triple the recipe for holidays or large gatherings.
❓Recipe FAQ’s
Store leftovers in an air-tight container in the refrigerator for up to 4 days.
Reheat leftover mashed potatoes in the microwave, or heat some heavy cream in a sauce pan and re-mash them with the heated cream.
Leaving the skin on the potatoes does have some health benefits. The skin contains nutrients like vitamin B, fiber, iron and potassium.
Refer to the ‘substitutions’ section further up in the post for some healthy suggestions and tips.
⭐ Other recipes you’ll love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider going below and leaving me a review if you REALLY liked it. Thanks!
Creamy Mashed Potatoes with Red Skin
Ingredients
- 2 heads of garlic
- 2 teaspoons extra-virgin olive oil
- 3 pounds red-skinned potatoes with the skin on
- 2 tablespoons kosher salt plus more to taste
- 4 tablespoons unsalted butter
- 1 cup and ⅓ cups of heavy cream
- pinch black pepper
- Optional: 1-2 green onions thinly sliced, plus more butter for serving
Instructions
- Preheat oven to 400°F. Break the heads of garlic apart. Peel each clove and slice them in half lengthwise.
- Place the halved cloves on a sheet of foil and drizzle with 1-2 teaspoons of olive oil. Fold the foil into a a pouch and place it seam-side up on a baking sheet. Roast for 10 minutes until the garlic is soft and yellow in color.
- Dice the potatoes and place them in a 3.5-quart pan. Add 2 tablespoons of kosher salt and fill the pan with enough water to cover the potatoes. Boil for 15-20 minutes or until you can easily pierce the potatoes with a fork.
- Once the potatoes are soft enough, drain and return them to the pan. Add the roasted garlic cloves, butter and pepper and toss the potatoes in butter until it melts.
- Mash the potatoes using a potato masher. Gradually add the heavy cream as you mash. Once you're happy with the texture, taste the potatoes and add salt and pepper if desired.
- Finish the potatoes off by giving them a final stroke using a metal whisk. Transfer them to a serving dish and top with a pat of butter and fresh pepper. Garnish with sliced green onions (optional).
Notes
- Don’t rinse the potatoes after draining them! You don’t want them to get cold.
- Avoid over-mashing the potatoes or they’ll develop a sticky, gummy texture.
- Double or triple the recipe for holidays or large gatherings.
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