Garlic Redskin Mashed Potatoes
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Garlic Redskin Mashed Potatoes are seasoned with just the right amount of garlic, butter, and sour cream to make a creamy side dish everyone loves! These are the best mashed potatoes for weeknight suppers or special occasions.
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Why You'll Love This Recipe
- the ultimate comfort food
- no need to peel potatoes before cooking
- great recipe for holiday gatherings
- perfect side dish for dozens of homemade meals
- can be made ahead to save time and space
What are Redskin Potatoes?
Red skin potatoes are a waxy variety that have much thinner skins than russet potatoes. Some folks just call them red or new potatoes, but their claim to fame is that their skins are very thin.
There are many different types of red potatoes. A few are named Carolina, Chieftain, Red Pontiac and La Rouge. Their thin skins are packed with nutrients and fiber, which make them a great choice for mashed potato recipes. They're also much easier to digest, so you hardly know the skins are there.
Other varieties such as Yukon golds can be used in this recipe, but the red skin variety make the most creamy mashed potatoes you'll ever taste, especially when sour cream and heavy cream is added to the mix. They have a high starch content which holds up well to added ingredients.
Ingredients
There are only 7 simple ingredients in Garlic Redskin Mashed Potatoes. See recipe card for quantities and tips.
- red potatoes - also called redskin or wax potatoes
- butter - use real butter for the best flavor
- sour cream - the full fat version is best in this recipe
- minced garlic - purchase minced garlic in a jar or use fresh
- black pepper - coarse black pepper works great
- salt - kosher salt or plain table salt is fine
- heavy cream - adds depth and richness
Let's Make Them!
- Wash potatoes well with a vegetable scrubber.
- Dice potatoes with skins left on, then place in a medium-size dutch oven or large pot with a lid.
- Cover with cold water and bring potatoes to a slow boil on medium high heat.
- Add a little salt to the water.
- Turn on low heat and boil until tender (about 30 minutes).
- Drain potatoes in a colander and return to dutch oven.
- Break potatoes up with mixer or potato masher, but don't beat them too hard or they'll get gummy.
- Add butter, sour cream, garlic, pepper and salt.
- With a hand or stand mixer, blend potatoes on low speed in dutch oven until just blended.
- Add heavy cream gradually and mix gently until potatoes are the perfect consistency.
Make Ahead Instructions
Make ahead mashed potatoes come in handy when you have a big crowd to feed. Simply make as directed and keep warm or refrigerate in an air-tight container.
The best way to keep this dish warm is by storing it in a crock pot or slow cooker on low heat. Add extra cream to moisten and stir several times.
You can also use an electric warmer with compartments. Either one of these methods will keep potatoes warm until ready to serve without scorching.
If you store this recipe in the refrigerator, make sure you do so in an airtight container. When it's time to reheat, transfer mashed potatoes to a baking dish and stir in a little cream to loosen. Reheat in a 350 degree oven until heated through (about 30 minutes).
You'll love these make-ahead mashed potatoes that can be kept warm for holiday serving, or reheated and served later!
Variations
Try these variations if you want to shake things up a little...
- Add sharp cheddar cheese at the end to make cheesy mashed potatoes.
- Load them up with roasted garlic, cheese and bacon! Top with green onions.
- Stir in cream cheese for extra creaminess.
- Use evaporated milk or whole milk instead of heavy cream.
- Instead of water, use chicken stock or broth.
- Add fresh herbs like thyme or rosemary to the mix.
What to Serve with Mashed Potatoes
You know what it's like when you crave something to sop up your Pot Roast Gravy? How about that creamy Chicken Pot Pie? Down south, that's what we call a hankering.
You could eat garlic red skin mashed potatoes all by themselves, but you'll get a hankering to eat them with Smoked BBQ Meatloaf and Chicken Fried Steak! They're also delicious with Buttermilk Chicken Tenders and Roasted Chicken.
This ultimate recipe goes great with other southern side dishes like corn pudding and squash casserole. It's also perfect to serve with skillet green beans or collard greens and bacon!
Recipe FAQS
The best part of this recipe is that you don't have to peel these potatoes. The thin skins are easily digested and add tons of flavor. Just wash them well and give them a rough chop. Boil in water until tender.
This homemade mashed potatoes recipe will have a few lumps in it. That's part of it's charm and a sure-fire way to tell if a recipe is made from scratch. Embrace the lumps and enjoy!
If potatoes turn out gummy it's usually because they've been mixed too long and too hard. It's best to break them up before adding other ingredients and use a potato masher on low setting or a hand mixer. Try not to beat them too long or they'll turn gluey.
Clean up is a snap because you only use one pot or dutch oven for this recipe. Everything is boiled and mixed in the same pot which means less dishes to wash!
Storage and Freezing
Simply store leftovers in an airtight container for up to 3 days in the refrigerator.
To freeze, place in an airtight container and keep in freezer for up to 3 months. Thaw in the refrigerator overnight. To reheat, moisten potatoes with cream or chicken stock and stir.
Place in a baking dish and reheat in a 350 degree oven for at least 30 minutes until warmed throughout. Fluff with a fork.
Tips and Tricks
- Place potatoes in cold water before bringing to a boil so they'll cook evenly.
- Mash potatoes before adding other ingredients so they'll be fluffy.
- Salt the water once it comes to a boil for best flavor.
- Try not to mix them too much or they'll turn out gummy.
More Potato Recipes
This Garlic Redskin Mashed Potatoes recipe has so much flavor, it will be your most requested dish at holiday gatherings! Try these other great recipes too...
Recipe Card
Garlic Redskin Mashed Potatoes
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 1 dutch oven (or large pot)
Ingredients
- 5 lb. bag red potatoes (diced with skins on)
- 1 stick butter (8 tablespoons)
- 8 ounce carton sour cream
- 1 teaspoon minced garlic (or dash of garlic powder)
- ¼ teaspoon black pepper
- 1 ½ teaspoon salt (use some to salt water)
- ¼ cup heavy cream (use more if needed to achieve a creamy texture)
Instructions
- Wash potatoes well with a vegetable scrubber.
- Dice potatoes with skins left on, then place in a medium-size dutch oven or large pot with a lid.
- Cover with cold water and bring potatoes to a slow boil on medium high heat.
- Turn on low heat and boil until tender (about 30 minutes). Add a little salt to the water.
- Drain potatoes in a colander and return to dutch oven.
- Break potatoes up with mixer or potato masher, but don't beat them too hard or they'll get gummy.
- Add butter, sour cream, garlic, pepper and salt.
- With a hand or stand mixer, blend potatoes on low speed in dutch oven until just blended.
- Add heavy cream gradually and mix gently until potatoes are the perfect consistency.
Notes
- It's okay to have lumps in this dish, so there's no need to over-mix.
- This recipe feeds a large crowd, which is perfect for big gatherings.
- Always place potatoes in cold water before bringing to a boil so they'll cook evenly.
- Mash potatoes before adding other ingredients so they'll be fluffy.
- Salt the water once it comes to a boil for best flavor.
- Try not to mix potatoes too much or they'll turn out gummy.
Nutrition
Nutrition info is an auto generated estimate.
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Just in time. I have company coming next week.
Perfect! Let me know how it goes! 🙂
I don't normally use a recipe for mashed potatoes. But mine doesn't come out great every time. I decided to try your recipe for Thanksgiving. WOW!! I am in love with these potatoes. Absolutely delicious, and thick just like I like them. Debi, you were the talk of the turkey table.(smile) Thanks for sharing.
Wow, Jo....that makes me feel so good to know I helped you through Thanksgiving this year. You made my day! 🙂
I have a hankering for these potatoes for sure! Potato skins are, to me, the best. Add the garlic and voila! - perfect side dish.
Thanks Carol! This is our classic mashed potato recipe for holiday meals!