Creamy Red Skin Mashed Potatoes with Garlic Butter
My restaurant trick for better mashed potatoes: infuse the butter first. Smashed garlic cloves steep in warm butter while skin-on red potatoes simmer, then everything gets mashed together with heavy cream into a thick, rustic, deeply savory side. Topped with chives and flaky sea salt.
Servings: 8 servings
Calories: 378kcal
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.
Nutrition
Calories: 378kcal | Carbohydrates: 32g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 768mg | Potassium: 927mg | Fiber: 3g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg
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