These are hands down the BEST garlic mashed potatoes you’ll ever have! They're flavorful, creamy, and bursting with garlic goodness. Made with red potatoes with skin on, It’s a simple side dish or a potluck favorite!
We love these restaurant quality mashed red potatoes with skin for so many reasons!
- They are easy to make with no need to peel the skin! It will provide additional texture, and extra nutrients from the skin.
- These mashed red skin potatoes are also rich with delicious garlic flavor without having to roast the garlic!
- This recipe is simple and versatile, as it works well with other potato varieties like russet and gold potatoes.
Table of contents
Ingredients
Red Potatoes - these are a type of potato variety, usually small to medium sized that are known for its waxy and firm interior texture.
Chicken broth - this is the key ingredient that enhances all the flavors together.
Heavy cream and butter - Essential dairy for that creamy rich taste!
Garlic - 6–8 cloves, smashed for bold flavor.
Salt & Pepper - To taste.
Instructions
Boil the Potatoes
Add red potatoes, skin on quartered to a large pot of boiling water with salt.
Add the smashed garlic.
Boil for at least 12-13 minutes or until soft enough that breaks easily with a fork, Drain well and return to the hot pot. Allow the residual heat to evaporate excess moisture.
Prepare the Liquid
In a small saucepan, heat the chicken broth, heavy cream, butter and seasoning until it reaches a slight boil.
Or microwave the liquid in a bowl for 30 seconds to 1 minute.
Mash and Mix
Mash the potatoes with a potato masher (or handheld mixer).
Add the heated broth mixture into the potatoes.
Continue mashing with the hand masher until the liquid is fully incorporated and the texture is to your liking.
Do not overmix—if using a hand mixer, mix for no longer than 30 seconds to avoid a gluey texture.
Serve while hot.
Mashed potatoes toppings
- Top with bacon bits, a dollop of sour cream, or grated cheese.
- Add fresh herbs like a few sprigs of rosemary or chopped chives for brightness.
Tips for the best garlic mashed red potatoes with skin
- Scrub skin clean before boiling.
- Dry out the potatoes - after draining, add them back to the hot pot where the residual heat will help evaporate excess water.
- Size - Do not cut them smaller than quarter size, cutting them too small can result in too much excess liquid that absorbs into the potatoes which may cause soupy mashed potatoes
- Lumpy mashed potatoes- Use a hand mixer to quickly mix the potatoes with liquid evenly.
- Avoid overmixing - Overworking the potatoes can make them gluey and doughy.
- Fix soupy mashed potatoes- to reduce excess liquid, heat the mashed potatoes over the stove on low heat.
- Dry mashed potatoes- add a splash of heavy cream to thin it out.
Dishes to serve with mashed potatoes
We love to eat these mashed potatoes as a snack as they are so good and filling! These are usually the star of the table, but main dishes that pair well are my go to oven baked St. Louis ribs, Instant pot pulled pork, and Thanksgiving dry brined turkey.
Make ahead
Planning for a gathering or event? You can prep these garlic mashed red potatoes with skin in advance!
Simply boil and mash the potatoes, then set them aside. When you're ready to serve, reheat the potatoes until warmed through, stir in the heated broth mixture, mash to desired texture, and serve hot!
How to reheat
Reheat in the microwave for 2-3 minutes intervals or until hot.
If it is too dry, add a splash of heavy cream or milk.
Frequently Asked Questions
For quartered red tomatoes, it should take about 10-13 minutes to boil.
Red potatoes are great for mashing, it has a hearty and firm interior that holds up well for mashed potatoes. It will not result in “fluffy” mashed potatoes, but a bit more firm, and slightly lumpier in texture.
Garlic for red mashed potatoes adds extra flavor and depth.
It’s better to boil cut up potatoes, preferably quartered red potatoes as it cooks faster and absorbs more flavor.
This is personal preference either way, mashed red potatoes skin on or without will taste delicious.
Either way works. Just be sure to start the cook time once the water boils.
More Easy Dishes to try
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The BEST Red Mashed Potatoes with Skin
Equipment
Ingredients
- 3 pounds red potatoes
- 6-8 cloves garlic, smashed
- ½ teaspoon salt morton salt
- water enough to cover the potatoes
Liquid mixture
- 1 cup chicken broth
- ¾ cup heavy cream
- ¼ cup butter, salted
- ¾ teaspoon salt
- pepper to taste
Instructions
- Scrub the red potatoes clean. Pat dry.
- Quarter them and add to a large pot of boiling water.
- Add smashed garlic cloves.
- Boil for 12-13 minutes or until fork-tender
- Drain well and return potatoes and garlic to the hot pot. Allow the residual heat to evaporate excess moisture.
- In a small saucepan, heat the chicken broth, heavy cream, butter, salt and pepper on medium heat until it reaches a slight boil (or microwave in a safe bowl for 30 seconds to 1 minute).
- Mash the potatoes with a potato masher (or handheld blender).
- Add the heated broth mixture into the potatoes.
- Continue mashing with the hand masher until the liquid is fully incorporated and the texture is to your liking. Do not overmix—if using a hand mixer, mix for no longer than 30 seconds to avoid a gluey texture.
- Serve Hot: Top with a pat of butter, chopped herbs, or bacon if desired.
Notes
- Do not cut potatoes smaller than quarter size, cutting them too small can result in too much excess liquid that absorbs into the potatoes which may cause soupy mashed potatoes
- Avoid overmixing - Overworking the potatoes can make them gluey and doughy.
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