Garlic Mashed Red Potatoes

These creamy garlic mashed red potatoes are comfort food at its finest! Anyone who loves rich, buttery potatoes will absolutely adore this recipe. The best part is that they get their incredible creaminess without any milk or heavy cream.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes, Serves: 10 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 172 Calories, 5g Fat, 30g Carbs, 4g Protein.

Ingredients You’ll Need

Red Potatoes: You’ll need 4 pounds of new or baby red potatoes, scrubbed clean and cut into 2-inch pieces. I love using red potatoes because they have such a wonderful creamy texture and the skins add great flavor!

Garlic: 8 large cloves, peeled and smashed. Don’t worry about chopping them perfectly since we’ll be mashing everything together. The smashed garlic gives the most amazing flavor to the whole dish.

Butter: ¼ cup of unsalted butter adds that rich, creamy taste we all crave. You can use salted butter if that’s what you have – just reduce the added salt a little bit.

Salt: 1¼ teaspoons of salt brings out all those wonderful flavors. You can always adjust this to your taste at the end.

Black Pepper: 1 teaspoon of ground pepper, plus extra for serving. Freshly ground pepper tastes so much better if you have it!

Fresh Chives: Chopped fresh chives for garnish add a beautiful pop of color and fresh onion flavor that makes these potatoes look restaurant-fancy.

How to Make Garlic Mashed Red Potatoes

Step 1: Place your potatoes and garlic in a large pot or Dutch oven. Cover them completely with water. Put the lid on and bring everything to a boil over medium-high heat. Once it’s boiling, take off the lid and turn the heat down to medium. Cook until the potatoes are fork-tender, about 20 to 25 minutes.

Step 2: Here’s the secret trick! Before you drain the potatoes, scoop out 1½ cups of that cooking liquid and set it aside. This liquid is packed with garlic flavor and potato starch. Then drain the potatoes and garlic, and put them back in the pot.

Step 3: Cook the drained potatoes over medium-high heat for about 1 minute, stirring them around. This helps get rid of any extra water so your mashed potatoes won’t be watery. Then take the pot off the heat.

Step 4: Now comes the fun part! Mash the potatoes and garlic with a potato masher until they’re as smooth as you like them. Stir in the butter, salt, pepper, and ¾ cup of that reserved cooking liquid. Add more cooking liquid little by little until you get the perfect creamy consistency.

Step 5: Taste and adjust the seasoning if needed. Garnish with those fresh chives and maybe a little extra pepper. Serve these beauties while they’re nice and warm!

Easy and Quick Garlic Mashed Red Potatoes Version

Want to make this even faster? You can totally use your Instant Pot! Add the potatoes, garlic, and 1 cup of water to your pressure cooker. Cook on high pressure for 12 minutes, then quick release. You’ll still have that flavorful cooking liquid, and the whole process takes about 20 minutes total. Just follow the same mashing steps, and you’re done!

Serving Ideas

These garlic mashed potatoes are practically a meal on their own! They pair beautifully with roasted chicken, grilled steak, or even a simple green salad. I love serving them alongside roasted vegetables like Brussels sprouts or green beans. They’re also perfect for holiday dinners when you want something special but not too fancy.

Storage

Store any leftovers in the fridge for up to 4 days in a covered container. To reheat, just pop them in the microwave for 30-second intervals, stirring between each one. You can also reheat them on the stove over low heat with a splash of milk or butter. They freeze well for up to 3 months too!

Substitutions

No red potatoes? Yukon Gold potatoes work great too and give you that same creamy texture. If you don’t have fresh chives, green onions or even dried chives work just fine. You can swap the butter for olive oil if you want to make them dairy-free, or use vegan butter. The cooking liquid can be replaced with vegetable or chicken broth if you prefer.

Pro Tips

• Don’t Skip the Cooking Liquid: This is what makes these potatoes so special! That starchy, garlicky water is pure gold for flavor and creaminess.
• Keep Them Warm: If you’re making these ahead, keep them warm in a slow cooker on low heat. Just stir occasionally and add a little more liquid if needed.
• Mash to Your Liking: Some people love chunky mashed potatoes, others want them super smooth. Mash them exactly how your family likes them!
• Taste as You Go: Always taste before serving and adjust the salt and pepper. Every batch of potatoes is a little different.

FAQs

Can I make these potatoes ahead of time?

You bet! You can make these up to 2 days ahead. Just store them in the fridge and reheat gently on the stove or in the microwave. You might need to add a little extra cooking liquid or milk to get them creamy again.

Why do you use the cooking liquid instead of milk?

Sure, I’m happy to explain! The cooking liquid is full of garlic flavor and natural potato starch, which makes the potatoes incredibly creamy without any dairy. Plus, it keeps all those good flavors instead of pouring them down the drain!

Can I leave the skins on the potatoes?

Absolutely! Red potato skins are thin and tender, so they add great texture and nutrition. Just make sure to scrub them really well before cooking. The skins actually make these potatoes look more rustic and homestyle.

What if I don’t have a potato masher?

No worries! You can use a large fork, a wooden spoon, or even a hand mixer on low speed. Just be careful not to overmix them if you use a mixer, or they might get gluey.

I hope your family loves these garlic mashed red potatoes as much as mine does! Let me know how they turn out for you – I always love hearing about your cooking adventures. Happy mashing!