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.
Garlic mashed potatoes
We love mashed potatoes and have so many different variations of it around here. But these garlicky potatoes are among our top 5 favorites.
The results are tasty and flavorful with very minimal effort. Perfect for a low-maintenance side dish when you don’t want to spend forever over the stove.
So make these potatoes the next time you’ve got a guest coming to dinner, have a busy workday, or simply want to use up some red potatoes while they’re in season and affordable.
Ingredients for the best mashed red potatoes
- Red potatoes
- Sour cream
- Salt and Pepper
What you’ll need to make this recipe
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Tips for making creamy garlic potatoes
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 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.
How to make garlic mashed potatoes
Wash and wuarter your red potatoes or cut them into 1 1/2 inch sized pieces. Peeling the skin is optional.
Bring a large pot of water to a boil on the stove. Add in your potatoes and garlic cloves.
Let the potatoes boil until they 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.
Place your potatoes back into the pot and then mash until smooth or they have reached your desired texture.
Add in salt and pepper to taste.
Serve warm as a side dish.
More great side dish recipes to try
- One Pot Wild Rice Pilaf
- Easy Cornbread With Cake Mix
- Oven Roasted Green Beans with Garlic and Parmesan
- Heaven Berry Fluff Salad
- Maple Dijon Roasted Rainbow Carrots
- Instant Pot Brussel Sprouts and Bacon
Creamy Garlic Red Skin Mashed Potatoes
- 2-3 lbs red potatoes
- 3 cloves garlic peeled
- 1/2 cup butter
- 1/2 cup milk
- 1/4 cup sour cream
- 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