These mashed red potatoes are tender potatoes combined with garlic, butter and seasonings to make a simple yet totally satisfying side dish. Pair your mashed potatoes with roasted chicken, steak or seafood and watch the rave reviews come in!
Mashed potatoes are a dinner time staple for good reason – they’re flavorful, easy to make and inexpensive. These mashed red potatoes are a twist on the classic recipe, but are equally as delicious and versatile.
How do you make mashed red potatoes?
Start by boiling chunks of red potatoes in salted boiling water until tender. While the potatoes are cooking, cook garlic in melted butter to make the flavoring base for the potatoes. Drain the potatoes, then add the garlic butter to the pot along with heavy cream and seasonings. Mash the potatoes until fairly smooth; I like to keep this dish with a few chunks of potato for texture. Add more garlic butter on top along with a sprinkle of parsley, then serve and enjoy.
Tips for the perfect potatoes
- The easiest way to mash potatoes is with a potato masher. If you want super smooth potatoes, you can also try using a potato ricer, be sure to peel your potatoes if this is your goal. Another alternative is you can beat your potatoes with a hand mixer.
- Be sure not to mash your potatoes in the food processor. If you try it that way, you’ll end up with gluey potatoes that aren’t pleasant to eat.
- Cut your potatoes into similar sized pieces so they cook evenly.
- Mashed red potatoes can be made up to 2 days in advance and reheated on the stove top or in a covered casserole dish in the oven.
Do you peel red potatoes before boiling?
I prefer to leave the skins on my red potatoes when I boil them. It’s less work, the skin adds a nice color to the final dish, along with some texture and nutritional value. If you’re looking for ultra smooth potatoes, feel free to peel your potatoes prior to cooking them.
CAN YOU FREEZE MASHED POTATOES?
You can freeze mashed red potatoes. To freeze the potatoes, you can place individual scoops on a sheet pan, and then store the frozen scoops in an airtight container. To reheat scoops of potatoes, thaw them in a refrigerator and then microwave them until hot, about 2-3 minutes per scoop. Make sure to stir the potatoes occasionally for even heating.
You can also freeze mashed potatoes as a single batch in a container. To reheat a batch of mashed potatoes, thaw them in a refrigerator, put them in a covered baking container and reheat them at 350 degrees F until hot, about 20-30 minutes. You should stir the potatoes to make sure they are evenly heated.
Mashed red potatoes flavor variations
These potatoes are fabulous as-is, but you can add other ingredients to customize this dish to your tastes.
- Cheese: You can never go wrong by adding cheese! Try adding 1 cup of shredded cheddar, mozzarella or Monterey Jack to the mashed potatoes. Alternatively you can use 1/2 cup of grated parmesan or romano cheese. Cream cheese is also a great addition to your potatoes.
- Toppings: Finish off your potatoes with a sprinkling of cooked crumbled bacon, green onions or sauteed mushrooms.
- Flavorings: Amp up the flavor of the mashed potatoes with add-ins such as pesto, smoked paprika, onion powder, seasoned salt, or sun dried tomatoes.
If you’re a potato fan, you’ll adore these mashed red potatoes! They’re the perfect blend of flavors and can be on your table in no time.
More side dishes you’ll enjoy
- Green Beans with Bacon
- Corn Fritters
- Onion Rings
- Roasted Root Vegetables
- Maple Roasted Sweet Potatoes
Mashed Red Potatoes Video
Mashed Red Potatoes
- 4 pounds red potatoes cut into 2-3 inch pieces
- 1/2 cup butter I use salted butter
- 1 tablespoon minced garlic
- 1 1/2 cups heavy cream warmed
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped parsley
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook for 20 minutes or until tender.
- Drain the potatoes.
- In the potato pot, melt the butter over medium heat. Add the garlic and cook for 45 seconds, stirring continuously. Stir in the cream.
- Return the potatoes to the pot.
- Mash the potatoes until they're creamy and mostly. Stir in the salt and pepper. Sprinkle with parsley, then serve immediately.