Garlic Red Skin Mashed Potatoes Recipe

Prep potatoes and garlic

Scrub the red potatoes thoroughly to remove dirt; do not peel. Cut any very large potatoes into halves or quarters so pieces are roughly 1–1½ inches for even cooking. Peel the garlic cloves and smash them lightly with the flat side of a knife (this helps release flavor).

Cook potatoes and garlic

Place the potatoes and smashed garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes depending on size.

Warm milk and melt butter

While the potatoes cook, combine the milk and butter in a small saucepan over low heat or in a microwave-safe container and warm until the butter is melted and the milk is hot but not boiling. Keep warm.

Drain and remove garlic

When potatoes are tender, drain them in a colander and return them to the hot pot. Remove and discard the cooked garlic cloves (or finely mash them into the potatoes if you prefer a stronger garlic flavor). Let the potatoes sit in the empty hot pot off the heat for 1–2 minutes to allow excess moisture to steam off.

Mash and combine

Use a potato masher or ricer to mash the potatoes to your preferred texture (for chunkier mashed potatoes, mash less; for very smooth, use a ricer). If you removed the garlic earlier and want the flavor, finely mince or mash the cooked garlic and add it now. Pour the warm milk-and-butter mixture into the potatoes a little at a time, stirring gently with a wooden spoon or spatula until incorporated and creamy.

Finish seasoning and fold in dairy

Stir in the sour cream and olive oil until fully combined. Season with the remaining 1 teaspoon black pepper and additional kosher salt to taste (typically 1/2 to 1 teaspoon more, depending on preference). Fold in the chopped fresh chives gently.

Adjust consistency

If the mashed potatoes are too thick, add additional warmed milk 1 tablespoon at a time until desired consistency is reached. If too thin, return to low heat briefly, stirring, to evaporate excess moisture.

Spoon the mashed potatoes into a serving bowl, create a shallow well in the center, and drizzle with the optional melted butter. Sprinkle the extra chopped chives and a pinch of smoked paprika over the top for color and a hint of smokiness.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk.