There’s a particular kind of comfort that only a big, steaming bowl of mashed potatoes can deliver, and these red skin mashed potatoes are the version I’ve been reaching for most. The thin, rosy skin stays right where they are, giving every spoonful a little rustic texture against the creamy mash. The real secret, though, is the butter: I steep smashed garlic cloves in it while the potatoes simmer, so the whole pot picks up a mellow, toasty garlic aroma without a single harsh, raw bite. A splash of heavy cream, a shower of chives, and pinch of flaky sea salt finish things off.
They’re the kind of side that makes the entire plate better, and one of my most-made easy, elevated side dishes for weeknights and holidays alike. They’re a real Thanksgiving MVP!
What You’ll Need
Let’s start with the obvious: red potatoes! The great thing about red potatoes is that they have thin, tender skins that soften beautifully, so you just scrub, chop, and boil. No peeling required.
Beyond that, they’re seasoned simply with kosher salt, black pepper, and garlic. They get their creamy texture from unsalted butter and heavy cream, and then (personal preference), I finish the mashed potatoes off with fresh chives. You could stir in thinly sliced green onion instead.
My Best Tips For Creamy (Never Gluey) Mashed Potatoes
Start in cold water. Bringing the potatoes up to a boil gradually helps them cook evenly from edge to center. Also, be sure to season the water with salt. It’s the only change to season the potatoes all the way through.
While they’re cooking, you’ll infuse the butter with smashed garlic in a sauce pan over medium heat. Keep it warm until you’re ready to add it to the potatoes. Infuse ’em with whatever you like: rosemary, thyme, chili flakes.
The residual heat from the pot will let excess moisture steam off. What does this do? It gives you fluffier potatoes that soak up more butter and cream. 🙌🏻 At this point, mash them however you like (with a potato masher, a ricer / foley mill, whatever you prefer).
Taste and adjust seasoning, then finish with chives and some flaky sea salt. Easy!
Easy Ways To Change Them Up
I’ve made these dozens of times with different mix-ins depending on what else we’re serving (and simply what I have that needs to be used up). Crispy crumbled bacon is a hit with my kids, as is a handful of sharp cheddar or Gruyère.
My personal favorite is to fold in deeply caramelized onions. Swoon!
And if you’re wondering whether other potatoes work: yes, absolutely! Starchy russets and Yukon golds make a fluffier, smoother mash (and are usually best peeled), while waxy red potatoes hold their shape a bit more, which is exactly what gives this version its rustic charm.
A Couple Foolproof Serving Ideas
Mashed potatoes really do go with everything, but they’re at their very best next to something saucy. On cold Sundays, I love them under a fall-apart Dutch oven pot roast with silky red wine gravy, where they soak up every drop. For date night, try a restaurant-style plate with golden, buttery pan-seared scallops perched right on top.
Come November, they’re a must alongside an oven-roasted turkey breast with white wine gravy, plus something green to balance the richness, like crisp-tender green beans almondine with toasted almonds and lemon.
If these red skin mashed potatoes earn a spot on your table, I’d love if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick review below!
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Creamy Red Skin Mashed Potatoes with Garlic Butter
Equipment
Ingredients
- 3-3½ lbs red potatoes, unpeeled, cut into 2-inch pieces
- 1 stick unsalted butter
- 3 cloves garlic, smashed
- ⅓ cup heavy cream
- 2½ tsp Kosher salt, divided
- ½ tsp Freshly ground black pepper
- 2 Tbsp finely chopped chives
- Flaky sea salt
Instructions
- Cook potatoes. Place potatoes in a large pot, then cover with two inches of cool water. Season with 1 teaspoon Kosher salt, then set over high heat and bring to a rapid boil. Cook for ~20 minutes, or until fork tender.
- Infuse the butter. While the potatoes are cooking, place butter in a small saucepan with garlic cloves. Cook over medium heat until melted. Turn the heat to a simmer and allow butter to infuse with garlic until needed.
- Drain and mash. Drain the potatoes, then immediately return to the warm pot. Use a potato masher to mash until you reach your desired consistency. Lumps are fine!
- Flavor the potatoes. Discard the garlic from infused butter, then add butter to the potatoes along with heavy cream, remaining Kosher salt, and black pepper. Stir until all liquid has absorbed and potatoes are thick and creamy.
- Serve immediately. Taste and adjust seasoning as necessary, then garnish with chives, a couple pinches of flaky sea salt, and freshly ground black pepper.
Notes
- Make-ahead: Refrigerate up to 2 days ahead. Reheat with a splash of cream, or hold warm in a slow cooker on low.
- Storage: Airtight container in the fridge for 3-4 days.
- Reheat: Saucepan over medium-low heat with a splash of cream or milk, stirring until smooth. Re-season to taste.
- Freeze: Up to 2 months. Thaw overnight in the fridge before reheating.
Step 4 states: Flavor the potatoes. Discard the smashed potatoes from infused butter, then add butter to the potatoes along with heavy cream, remaining Kosher salt, and black pepper. Stir until all liquid has absorbed and potatoes are thick and creamy.
Did you mean to write “Discard the smashed garlic” instead of potatoes?
Ha, good catch! I sure did. Thank you so much for flagging, Jaye!
Glad to help. Please feel free to delete my comment!