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Red skin mashed potatoes in a gold bowl
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5 from 1 vote

Red Skin Mashed Potatoes

Thick, creamy, buttery homemade red skin mashed potatoes! Infuse melted butter with smashed garlic cloves before folding into tender mashed potatoes with a touch of heavy cream. Garnish with chives, flaky sea salt, and black pepper for a cozy side dish that goes well with everything!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: buttery, creamy mashed potatoes, garlic potatoes
Servings: 8 servings
Calories: 396kcal
Author: Ari Laing

Equipment

  • Large pot
  • Potato masher
  • Small saucepan

Ingredients

  • 3 - 3 ½ lbs red potatoes unpeeled, cut into 2" pieces
  • 1 stick unsalted butter
  • 3 cloves garlic smashed
  • cup heavy cream
  • 2 ½ tsp Kosher salt divided
  • ½ Freshly ground black pepper plus more for serving
  • 2 Tbsp finely chopped chives for serving
  • Flaky sea salt for serving

Instructions

  • Cook potatoes. Place potatoes in a large pot, then cover with 2 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.
    Cooked red skin potatoes in a pot
  • 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.
    Melting butter and garlic in a saucepan
  • 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 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.
    Mixing mashed potatoes with cream and butter in a pot
  • Serve immediately. Taste and adjust seasoning as necessary, then garnish with chives, a couple pinches of flaky sea salt, and freshly ground black pepper.
    Close up of mashed potatoes in a gold bowl

Notes

  • To reheat potatoes, simply place in a saucepan on the stovetop, set the heat to medium, then add a touch of heavy cream or milk (you can use chicken stock if you are calorie conscious, but it will not taste the same!), then stir gently as it reheats.

Nutrition

Calories: 396kcal | Carbohydrates: 59g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 508mg | Potassium: 1695mg | Fiber: 6g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 3mg
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