These garlic mashed red potatoes are creamy, rustic, and full of flavor, with the thin skins left on and whole garlic cloves boiled right alongside the potatoes.
Red potatoes mash into a slightly textured, buttery side dish in about 40 minutes, and the skins add color and a little bite. The recipe serves 6 and works for weeknight dinners and seasonal tables alike.
Table of Contents
Why This Garlic Mashed Red Potatoes Recipe Works
Red potatoes are waxy and thin skinned, so there is no peeling and the mash stays creamy rather than fluffy. The skins add color and fiber and make the dish a little more rustic than a peeled mash.
Boiling the garlic cloves with the potatoes mellows them. By the time the potatoes are tender, the garlic is soft enough to mash right in and spread its flavor through every bite.
A mix of melted butter, sour cream, and warm milk gives richness, a slight tang, and a smooth texture without making the potatoes heavy. Heavy cream works too if you want extra richness.
Ingredients for Garlic Mashed Red Potatoes
- 2 1/2 lb red potatoes, quartered
- 1 tablespoon salt, for the cooking water
- 3 cloves garlic, peeled
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1/4 cup warm milk or heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Potatoes: Cut them into similar sized quarters so they cook evenly. Leave the skins on for texture and color.
Garlic: Whole cloves cooked with the potatoes turn mild and sweet.
Butter and sour cream: Melted butter coats the potatoes first, and the sour cream brings a gentle tang.
Milk: Warm the milk or cream so it does not cool down the potatoes.
How to Make Garlic Mashed Red Potatoes
1. Boil the water. Fill a large pot with water, stir in 1 tablespoon of salt, and bring it to a boil.
2. Cook the potatoes. Add the quartered potatoes and the garlic cloves and boil for 20 to 30 minutes, until a fork slides in easily.
3. Drain and steam. Drain well and return the potatoes and garlic to the hot pot for 2 to 3 minutes so extra steam can escape.
4. Add the dairy. Pour in the melted butter, sour cream, and warm milk.
5. Mash. Mash with a potato masher until the texture is as smooth or chunky as you like. An electric mixer on low gives a creamier result.
6. Adjust and season. Add 1 to 2 tablespoons more warm milk or cream if you want them softer, then season with the kosher salt and pepper and serve hot.
How to Serve Garlic Mashed Red Potatoes
Serve with gravy or melted cheese for a family meal plate. They are a natural partner for slow cooker pot roast, Dijon glazed meatloaf, and easy green bean casserole, and a basket of fluffy homemade dinner rolls rounds out a Sunday dinner. Top with chives or parsley for color.
How to Store and Reheat Garlic Mashed Red Potatoes
Cool leftovers within 2 hours, then refrigerate them in an airtight container for 3 to 4 days. Reheat in the microwave or in a covered saucepan over low heat with a splash of milk until steaming hot, 165 degrees F. Mashed potatoes made with sour cream and butter can turn grainy after freezing, so this recipe is ideal when made fresh and kept in the refrigerator.
Tips and Variations for Garlic Mashed Red Potatoes
Salt the water. Potatoes absorb seasoning as they boil, so salted water flavors them from the inside.
Do not overcook. Overcooked potatoes soak up water and mash into a loose, watery mix.
Steam them dry. Letting the drained potatoes sit in the hot pot for a few minutes drives off moisture.
Warm the dairy. Warm milk and melted butter blend in without cooling the potatoes.
Mash by hand. A hand masher keeps the texture light, while a blender makes potatoes gluey.
Mash while hot. Potatoes turn starchy and sticky as they cool, so mash them right away.
Add herbs. Chives, parsley, or rosemary stirred in at the end add color and fresh flavor.
Store leftovers safely. Purdue Extension has general guidance on cooling and storing cooked foods.
Frequently Asked Questions About Garlic Mashed Red Potatoes
Do I peel potatoes for garlic mashed red potatoes?
No. The thin skins of red potatoes are tender, add color and fiber, and save time. Peel them only if you want a very smooth mash.
How do I keep garlic mashed red potatoes from getting gummy?
Do not overmix, mash by hand or beat on low speed for a short time, and avoid blenders and food processors.
Can I make garlic mashed red potatoes ahead of time?
Yes. Make them up to a day ahead, refrigerate them, and reheat with a splash of milk until steaming hot.
Can I use roasted garlic?
Yes. Mash 1 head of roasted garlic into the potatoes in place of the boiled cloves for a deeper, sweeter flavor.
What can I use instead of sour cream?
Plain Greek yogurt or cream cheese works. Use the same amount.
Garlic Mashed Red Potatoes
Equipment
- Large pot
- Colander
- Potato Masher
- Small bowl for melting butter
Ingredients
Main Ingredients
- 2 ½ lb red potatoes quartered, skins on
- 1 tbsp salt for the cooking water; most is drained
- 3 cloves garlic peeled
- ¼ cup unsalted butter melted
- ¼ cup sour cream
- ¼ cup warm milk or heavy cream plus 1 to 2 tbsp if needed
- ½ tsp kosher salt or to taste
- ¼ tsp ground black pepper or to taste
Instructions
Cooking
- Start the water. Bring a large pot of water with 1 tbsp salt to a boil.
- Simmer. Add the potatoes and garlic and boil 20 to 30 minutes, until a fork pierces them with no resistance.
- Dry out. Drain, return to the hot pot, and let the steam escape for 2 to 3 minutes.
- Add dairy. Pour in the melted butter, sour cream, and warm milk.
- Mash. Mash by hand until as smooth as you like, or beat briefly on low for a creamier finish.
- Season. Stir in 1/2 tsp kosher salt and the pepper, loosen with extra milk if needed, and serve hot.
