Red Skin Garlic Mashed Potatoes

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Red Skin Garlic Mashed Potatoes are a rich and buttery side dish loaded with fresh garlic and Parmesan cheese.

Leaving the skins on adds texture and saves you the hassle of peeling potatoes, which is always a win in my kitchen.

These easy mashed potatoes come together in just 30 minutes and can be mashed smooth or left a little chunky, just how you like them.

Serve them alongside a weeknight meatloaf or add them to your holiday spread, and don’t be surprised when everyone goes back for seconds.

Why This Recipe is a Winner!

• No peeling required: Leaving the red potato skins on saves prep time and adds texture.
• Ready in 30 minutes: An easy side dish you can pull together while the main course cooks.
• Simple ingredients: A short grocery list makes this recipe easy to work into your dinner plans.
• Goes with almost anything: Perfect alongside meatloaf, roast chicken, steak, pork chops, or turkey.
• Great for family dinners and holidays: Serves six to eight, making it an easy addition to Sunday supper or your Thanksgiving spread.

Ingredients You'll Need

• 2 ½ pounds red potatoes: Wash well and cut into roughly 2-inch chunks for even cooking. Leave the skins on for added texture and that classic red skin mashed potato look.
• ½ cup butter: Adds rich flavour and helps give the potatoes a creamy consistency. Salted or unsalted butter works; adjust the added salt to taste.
• ½ cup milk or half and half: Milk makes the potatoes creamy, while half and half adds a little extra richness. Warm it with the garlic butter before mixing it into the potatoes.
• 4 garlic cloves, finely minced: Fresh garlic gives these mashed potatoes their savoury flavour. Mince it finely so it distributes evenly throughout the potatoes.
• Salt and pepper, to taste: Bring out the flavours of the potatoes, garlic, and butter. Taste after adding the Parmesan before adjusting the salt, since the cheese adds saltiness too.
• ⅓ cup freshly grated Parmesan cheese: Adds a savoury, cheesy finish. Finely grate it from a block so it blends easily into the warm potatoes.
• Parsley, chives, or green onions, optional: Sprinkle over the finished potatoes for a pop of colour and fresh flavour.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I washed my red potatoes and cut them into 2 inch chunks.

I placed the chunks of potato in a large pot and covered them with water.

 STEP 2: 

I brought the water to a boil and boiled the potatoes until they were fork tender.

Once they were cooked I drained the water from the pot.

 STEP 3: 

I melted butter in a saucepan over low heat with minced garlic.

Once the butter was melted I stirred in milk, salt and pepper.

 STEP 4: 

I mashed the potatoes in the pot with a potato masher.

 STEP 5: 

I added the melted butter mixture and grated parmesan cheese to the pot.

I combined all of the ingredients well.

Every forkful of these Red Skin Garlic Mashed Potatoes is rich and buttery, with tender bits of potato skin, savoury garlic, and a delicious Parmesan finish.

Drag a bite through the puddle of melted butter on top, and you’ll understand why one scoop is never enough.

If you are looking for the perfect potato side dish recipe, then you need to try these Red Skin Garlic Mashed Potatoes!

• Cut the potatoes evenly: Keep the chunks around 2 inches so they cook at the same rate.
• Start with cold water: Cover the potatoes with cold water before bringing them to a boil to help them cook evenly.
• Check for tenderness: A fork should slide easily through the potatoes before you drain them. Undercooked potatoes will be difficult to mash.
• Drain well: Let the drained potatoes sit in the warm pot for a minute so excess moisture can evaporate. This helps prevent watery mashed potatoes.
• Keep the garlic heat low: Cook the garlic gently in the butter just until fragrant. Burnt garlic can give the whole batch a bitter flavour.
• Warm the milk: Keep the garlic, butter, and milk mixture warm so it blends easily into the potatoes without cooling them down.
• Use a potato masher: Mash by hand for your preferred texture. Avoid a blender or food processor, which can make the potatoes gluey.
• Grate your own Parmesan: Finely grated fresh Parmesan blends more easily into the hot potatoes.
• Adjust the consistency gradually: If you prefer softer mashed potatoes, stir in a little extra warm milk at a time.
• Taste before serving: Parmesan adds saltiness, so mix it in before deciding whether the potatoes need more salt.

Substitutions and Variations

• Swap the potatoes: Yukon Gold potatoes work well for a creamy texture. You can leave their thin skins on, too.
• Make them richer: Replace the milk with half and half or heavy cream for extra richness.
• Try roasted garlic: Swap the fresh minced garlic for soft roasted garlic cloves for a sweeter, mellower garlic flavour. Mash them into the potatoes with the butter mixture.
• Use garlic powder: If you’re out of fresh garlic, start with ½ teaspoon garlic powder and adjust to taste.
• Change the cheese: Replace the Parmesan with shredded cheddar, Gruyère, or Asiago for a different cheesy finish.
• Add sour cream: Stir in a few spoonfuls of sour cream for a little tang. Reduce the milk slightly, then add more as needed.
• Mix in cream cheese: Add a few ounces of softened cream cheese for an extra creamy batch.
• Load them up: Fold in cooked crumbled bacon, shredded cheddar, and sliced green onions for loaded mashed potatoes.
• Add fresh herbs: Stir in chopped chives, parsley, or a small amount of finely chopped rosemary or thyme.
• Make them dairy-free: Use dairy-free butter and unsweetened, unflavoured plant milk, then omit the Parmesan or use a dairy-free alternative.

Frequently Asked Questions

Do I need to peel the red potatoes?

• No! Red potatoes have thin skins that add texture to the mashed potatoes. Just scrub them well before cutting. If you prefer, you can peel some or all of them.

Why are my mashed potatoes gluey?

• Overmixing can release too much starch and make the potatoes sticky. Use a potato masher and gently stir in the garlic butter mixture and Parmesan just until combined.

How do I keep my mashed potatoes from being watery?

• Drain the cooked potatoes thoroughly, then let them sit in the warm pot for a minute to allow excess moisture to evaporate. Add any extra milk gradually so you can control the consistency.

Can I double this recipe?

• Yes! Double the ingredients and use a pot large enough to comfortably hold the potatoes and water. Check that the potatoes are fork tender before draining, since a larger batch may take longer to come to a boil.

Red Skin Garlic Mashed Potatoes

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Red Skin Garlic Mashed Potatoes are a rich, buttery side dish made with fresh garlic, Parmesan cheese, and tender red potatoes with the skins left on.

Ready in just 30 minutes, these easy mashed potatoes are perfect for weeknight dinners, Sunday suppers, and holiday meals.

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Ingredients

• 2 ½ pounds red potatoes, washed and cut into 2 inch chunks
• ½ cup butter
• ½ cup milk, or half and half
• 4 garlic cloves, finely minced
• Salt and pepper, to taste
• ⅓ cup freshly grated parmesan cheese
• Parsley, chives, or green onions for garnish (optional)

Instructions

1. Place the potatoes in a large pot and cover with water. Bring to boil and boil potatoes for 20 minutes, until fork tender.
2. Melt butter in a saucepan over low heat with minced garlic and cook until fragrant.
3. Stir in the milk, salt, and pepper. Keep warm until the potatoes are ready.
4. Once potatoes are fork tender, drain them well and return to the pot.
5. Mash to desired consistency with a potato masher.
6. Add the garlic, butter, and milk mixture along with the shredded parmesan cheese. Combine well. Taste and adjust as needed.
7. Garnish with chopped parsley and extra butter slices if you’d like.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 39mgSodium: 185mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 4g

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