Garlic Red Skin Mashed Potatoes Recipe

Prep potatoes

Scrub the red-skinned potatoes well to remove dirt. Leave the skins on for texture and color. Cut any very large potatoes into roughly 1½–2 inch chunks so pieces are uniform.

Start boiling

Place the potato chunks in a large pot and add enough cold water to cover by about 1 inch (approximately 2 liters). Add 1 tablespoon kosher salt. Bring to a brisk simmer over high heat, then reduce to maintain a gentle boil. Cook until potatoes are fork-tender, about 15–20 minutes depending on chunk size.

Reserve cooking liquid

When potatoes are done, reserve 1/2 to 1 cup of the starchy cooking liquid and then drain the potatoes thoroughly in a colander. Return drained potatoes to the hot pot off the heat to allow excess moisture to evaporate for 1–2 minutes.

Roast or soften garlic (two methods)

Option A — Sautéed garlic: While potatoes boil, finely mince 4 of the garlic cloves. In a small skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add minced garlic and sweat gently until fragrant and lightly golden, about 1–2 minutes; avoid browning. Option B — Roasted garlic (milder, sweeter): Preheat oven to 400°F (200°C). Slice the top off a head or place whole peeled cloves on a small piece of foil with 1 teaspoon olive oil, wrap and roast 20–25 minutes until soft; mash roasted cloves. Use either sautéed or roasted garlic per preference.

Infuse butter with garlic

If using sautéed garlic, remove pan from heat and stir in the remaining 2 tablespoons unsalted butter to melt and meld with the garlic. If using roasted garlic, warm 2 tablespoons butter in a small pan and stir the mashed roasted garlic into the butter.

Heat dairy

In a small saucepan or microwave-safe bowl, warm the 3 tablespoons milk and 2 tablespoons cream (if using) until just warm — do not boil. Warming prevents cooling the potatoes and helps them absorb liquid evenly.

Mash potatoes

Using a potato ricer or a hand masher, press the drained potatoes back into the pot or into a large bowl. For a creamier texture, pass potatoes through a ricer. Add the warm garlic-butter mixture and immediately fold gently to distribute. Add warmed milk and cream a little at a time until you reach desired consistency, usually 3–5 tablespoons total. Stir in 2 tablespoons sour cream for tang and silkiness.

Season

Taste the mashed potatoes and add salt (start with the indicated 1 teaspoon and adjust) and freshly ground black pepper to taste. If mixture is too stiff, stir in reserved potato cooking liquid, 1 tablespoon at a time, to loosen to preferred texture.

Finish and garnish

Transfer mashed potatoes to a warm serving bowl. Dot with the remaining melted butter if desired, sprinkle chopped fresh chives and an optional pinch of smoked paprika for color and a subtle smoky note. Serve immediately.