Creamy Garlic Mashed Red Potatoes are comfort food at it’s finest. Buttery red potatoes and punchy garlic are a match made in heaven. Serve it as a side dish to weeknight dinner or as part of your Thanksgiving spread.
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Looking for more potato recipes? Check out Cheesy Potato Casserole, Healthy Potato Soup, and Cauliflower Mashed Potatoes!
Recipe Highlights
- No need to peel the potatoes, just chop and mash, skins and all!
- Ready in 30 minutes or less, this is my go-to potato recipe.
- These mashed red potatoes easy, fast, simple, and buttery delicious.
- Serve it as part of a casual weeknight dinner or throughout the holiday season.
Ingredients List
It only takes 5 simple ingredients to make these garlic mashed potatoes, many of which are easily available at the grocery store any time of year. We will need:
- red potatoes – go for small red potatoes for their buttery texture. Yukon gold potatoes are the next best substitute.
- unsalted butter – unsalted butter allows us to control the salt. Use your favorite vegan butter or olive oil for all your plant-based friends.
- garlic cloves – you can’t have garlic potatoes without the garlic. I used 4 medium to large garlic cloves, but use up to 6 cloves if you are a big fan. If you really want extra garlic flavor, sprinkle in a bit of garlic powder, too. Fresh cloves will give you the best flavor but you can use jarred minced in a pinch.
- yogurt – full-fat or 2% Greek yogurt provides a rich texture and tangy flavor. Skyr yogurt, sour cream, cream cheese, or dairy-free yogurt all work, too.
- half-and-half – half-and-half offers the right balance of fat and liquid. You can also use heavy cream for a rich texture or regular milk. Any plant-based milk (almond milk, cashew milk, coconut milk) will also work, it just won’t be as rich.
- kosher salt – add salt while mixing, then taste test and add more if needed.
TIP: Potatoes mash easier with room temperature butter, yogurt, and warm milk. I like to gently warm the half-and-half on the stovetop or in the microwave before mashing.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Stovetop Mashed Potatoes
Nothing beats mashed red potatoes with garlic and their simplicity makes them that much more enjoyable. Here are the step-by-step instructions:
boil potatoes
Bring a large pot of water to boil.
While the water is coming up to a boil, chop potatoes into quarters, all roughly the same size.
Gradually add the potatoes to boiling water and reduce the heat to medium. Cook potatoes for 20-25 minutes, or until potatoes are tender when pierced with a fork.
Drain potatoes really well. I like to let them sit in the strainer to drain off any excess water.
mash potatoes
To the same pot, add the remaining ingredients, including butter, garlic, yogurt, ¼ cup half and half, salt, and drained potatoes. Mash potatoes with a potato masher, keeping some of the texture of the potatoes.
Then, add the remaining half-and-half, mixing until fully combined.
TIP: Use a handheld electric mixer if you want a smoother consistency for your mashed potatoes.
serve
Serve potatoes with extra butter, fresh parsley, black pepper, and parmesan cheese, if desired (check out some of the variations below!).
Flavor Variations
While I love these mashed red potatoes as is (sometimes simple is best!), there are a few extra add-in’s that compliment the flavor and take them to the next level. Some of our favorites include:
- Fresh Herbs: I love to sprinkle the mashed potatoes with fresh parsley. Fresh chives would add a delicious mild onion flavor. You could even boil the potatoes with hearty herbs, like thyme or rosemary.
- Cheese: Sprinkle on some grated parmesan cheese, Pecorino Romano, or shredded cheddar.
- Roasted Garlic: Replace the raw garlic with sweet roasted garlic instead.
- Vegan: Use plant-based butter, milk, and yogurt to make this recipe completely dairy-free and vegan.
Tips & Tricks
Here are some of my expert tips for making the best garlic mashed red potatoes:
- do not overcook the potatoes: overcooked potatoes will release too much starch as well as cause the potatoes to hold too much water.
- use room temperature ingredients: all the cold ingredients (butter, yogurt, milk) should be room temperature. Bonus points if you warm the milk in a small pot or in the microwave.
- prevent gummy mashed potatoes: drain the potatoes well and do not overmix. Mashing and mixing the potatoes too much will cause their starches to release, resulting in gluey mashed potatoes.
- enjoy warm: the potatoes are best served warm. If you are making these for the holidays, transfer them to your favorite baking dish, tent with foil, and keep them warm in a 200 degree F oven until serving time.
Serving Suggestions
Mashed potatoes are always a big hit and one of the most popular Thanksgiving sides. But this red mashed potatoes recipe can be served any time of year. So whether it’s for the holidays, special occasions, or just because, serve alongside:
- Main Meal: Serve it alongside your Thanksgiving turkey, holiday roast, weeknight roasted chicken, or Sunday dinner.
- Side Dishes: Serve it with all the classics, including Green Bean Casserole, Honey Glazed Carrots, and Cauliflower Gratin.
- Dessert: Save room for dessert, including Healthy Pumpkin Pie, Chocolate Pumpkin Bread, and Pumpkin Cheesecake.
How to Prepare Ahead & Store
Make Ahead: To get ahead for the holidays, prepare the potatoes as instructed and transfer to an oven-proof serving dish 1 day in advance. On the day of serving, remove from the fridge 30 minutes before reheating. Reheat, covered with aluminum foil, in a 300 degree F oven until warm.
Leftover mashed potatoes can be stored in an airtight container in the fridge for 4 days. The taste and texture are generally better the first 2 days.
Reheat on the stovetop in a small pan, adding a splash of milk, cream, or chicken broth, until steamy.
Recipe FAQs
What kind of potatoes are best for mashing?
Redskin potatoes are my preferred potato because the skins are thin enough so you can eat them and add beautiful pops of color. Plus, red potatoes are more dense, which adds to their buttery texture.
Do I need to peel red potatoes before mashing?
Nope! Potatoes with thin skins (including red and Yukon gold) mix well into the potatoes, so I don’t bother peeling them.
Should you soak red potatoes before mashing?
Soaking and / or rinsing red skin potatoes before cooking can help reduce the amount of starch in the potatoes. With that said, I did not find the soaking method necessary.
What’s the right mashed potato serving size?
Typically one cup or 1/2 pound. But if you are serving these potatoes with other holiday side dishes, people will usually take a smaller portion.
Can I freeze mashed red skin garlic potatoes?
Yes, mashed potatoes actually freeze well. For best results, divide them into individual portions (about 1 cup) on a parchment-lined sheet pan and freeze for a few hours. Transfer to a plastic storage bag or freezer container and freeze up to 1 month. Thaw in the refrigerator overnight before reheating.
More Thanksgiving Recipes You’ll Love
Let me know if you make this Garlic Mashed Red Potatoes recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Garlic Mashed Red Potatoes
Ingredients
- 3 pounds red potatoes, about 12 medium red potatoes, scrubbed well.
- 4 tablespoons unsalted butter, cubed
- 4 small-medium garlic cloves, minced (use 6 for even more flavor)
- ⅓ cup greek yogurt, 2% or full fat for best flavor
- ½ cup half & half, see notes
- 1 teaspoon kosher salt, to taste
Instructions
- Boil potatoes: Bring a large pot of water to boil. While the water is boiling, chop potatoes into quarters. Carefully add potatoes to boiling water and reduce heat to medium. Boil potatoes for about 20-25 minutes, or until potatoes are soft when pierced with a fork. Drain potatoes and remove from heat.
- Mash potatoes: In the same pot add butter, minced garlic, yogurt, ¼ cup of the half and half and salt. Use potato masher to mash down potatoes until desired consistency. At this time, add in the remaining half & half mixing until fully combined. If you want a smoother consistency for your mashed potatoes, use a handheld electric mixer.
- Serve: Serve potatoes with extra butter, fresh parsley, and even a little parmesan cheese, if desired.
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