These creamy garlic red mashed potatoes are the perfect side to any dinner or holiday meal. Made with red potatoes, sour cream, and butter, you know it's going to be fluffy and flavorful.
Seriously, this is the BEST mashed red potatoes recipe and a perfect side dish to any meal. The results are tasty and flavorful with very minimal effort.
We love mashed potatoes and have so many different variations of them around here like our Browned Butter Garlic and Thyme Purple Mashed Potatoes. But these garlicky potatoes are among our top 5 favorites.
If you still have some potatoes left over afterward, try this Air Fryer Chicken Thighs and Potatoes recipe.
Why This Recipe Works
- Simple and easy. Perfect for a low-maintenance side dish when you don't want to spend forever over the stove. Perfect for busy days, lazy days, and all the days in between.
- They're great for impressing others. Make these garlic mashed potatoes the next time you've got a guest coming to dinner.
- They can be cheap. Red potatoes are pretty easy to grow in the garden, and when they're in season- they're really cheap. You can simply use up some red potatoes while they're in season and affordable.
Red potatoes- You will need some red potatoes for these mashed potatoes. Wash them well, but peeling the skin off is totally optional. I like to just peel off the blemishes and leave the rest of the skin for added color.
Garlic- You'll need to use fresh garlic cloves for this recipe, as minced jarred garlic will not work the same.
Butter- For added fats and richness, you'll need some butter.
Milk- Use any kind of milk (I usually just use whole milk) to hydrate the potatoes and get them to the right consistency.
Sour cream- For more rich flavor and creamy texture, adding in sour cream works well.
Salt and Pepper- Keep the seasonings simple and basic, with some salt and pepper added to taste.
For the exact amounts needed, see the recipe card below.
🍽 Equipment Needed
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Check out how to make garlic mashed potatoes with these simple step-by-step instructions:
Place a large pot of water on the stove and bring it to a boil.
Wash your red potatoes. Peeling them is optional.
Quarter your red potatoes or cut them into 1 ½ inch sized pieces. Peel the garlic cloves.
Add your potatoes and garlic to the pot of water and cook until the potatoes are fork-tender.
Drain the potatoes into a colander and return the pot to the stove.
Add in the butter and sour cream and melt them together. Turn off the heat if you haven't already.
Mix until well combined, and the butter has fully melted.
Add the potatoes back into the large pot. Use a potato masher to break them down.
Continue to mash until the potatoes are nice and creamy. You may need to stir the butter mixture into the potatoes with a wooden spoon.
Add in salt and pepper to taste.
Serve warm as a side dish.
🍴 Recipe Tips
To help seal the garlic flavor into the potatoes, we boil whole (peeled) cloves with the cubed potatoes. This also helps make it all mesh together perfectly at the end too.
You can leave the red potato skins on if desired (like I do) or peel them. The best part of red potatoes is that when the potato boils, the skins soften and since the skin on red potatoes is much thinner than that of a russet potato, the skin is practically unnoticeable when eating your mashed potatoes.
We enjoy leaving the skins on simply because it looks nicer for presentation and it cuts down on an extra step of prep work. These creamy garlic potatoes taste great every time.
These red skin mashed potatoes are gluten-free. There is nothing in the ingredients list that should contain glutens. That said, pay attention to ingredient labels and cross-contamination if you're avoiding it due to an allergy.
Yes, you can reheat your mashed potatoes in a covered pot on the stove over medium heat. If you feel your potatoes are a tad dry, feel free to add in a tablespoon or two of milk or butter to help rehydrate them. Cook until warmed through. About 5 minutes.
If kept in an airtight container, these potatoes can last about 3-5 days in the fridge.
More great side dish recipes to try
- One Pot Wild Rice Pilaf
- Oven Roasted Green Beans with Garlic and Parmesan
- Maple Dijon Roasted Rainbow Carrots
- Instant Pot Brussel Sprouts and Bacon
Creamy Garlic Red Skin Mashed Potatoes
- 2-3 pounds Red potatoes ($3.60)
- 3 cloves Garlic, peeled ($0.15)
- ½ cup Butter ($0.75)
- ½ cup Milk ($0.08)
- ¼ cup Sour cream ($0.40)
- Salt and pepper to taste
- Wash and quarter potatoes or chop into 1.5 inch pieces. Peeling the skin is optional.
- Bring a large pot of water to a boil and add your potatoes and garlic cloves.
- Let the potatoes and garlic boil until the potatoes are tender enough to be mashed with the back of a fork.
- Drain the potatoes into a colander and return the pot to the stove.
- Melt the butter together with the milk and sour cream. Turn off the heat if you haven't already.
- Add the potatoes and garlic back into the pot and mash until smooth or desired texture and mix to combine.
- Add in salt and pepper to taste.
- Serve warm