The key to these creamy Roasted Garlic Red Skin Mashed Potatoes is two things: oven roasting a whole garlic bulb until tender, and the perfect amount of cream + butter!
These mashed red potatoes have tons of roasted garlic flavor infused throughout the dish, plus the perfect amount of butter and cream to create a silky smooth dish! Using red potatoes is great because the skin is thin enough to leave in for extra fiber. They go well with almost any main dish, including Braised Short Ribs or Crispy Baked Hot Honey Chicken.
The Coined Breakdown
- Total Cost per serving: $0.50
- Total Cost (about 8 servings): $3.96
- Those Other Guys:$6.99 per serving
Ingredients
- Whole Head of Garlic - we're going to start out by roasting an entire head of garlic. This will give us a great depth of flavor for our mashed potatoes.
- Red Potatoes - Red potatoes are the base of this dish... and we're leaving them skin-on for extra fiber and texture!
- Heavy Cream & Milk - A combination of heavy cream and milk (I usually use plain almond milk) gives our mashed potatoes that creamy texture.
- Cheese (optional) - I normally don't add cheese, because this recipe is just so good on its own... but Parmesan cheese tastes amazing in these potatoes.
Variations and Substitutions
Milk & Cream Substitutes: You can use dairy or non-dairy versions of your milk and cream. We always have plain Greek yogurt in the fridge, and that's a great substitute for sour cream!
Classic Mashed Potatoes: This recipe for Creamy Mashed Potatoes uses russet potatoes and removes the skin for a silky smooth, dreamy texture.
Skin on or Off?: This recipe can be made either way. Keeping the skin on gives you more texture plus extra fiber! Just be sure to thoroughly scrub the outside of your potatoes.
Mashed Potatoes and Gravy: The classic combination! Make a quick Homemade Gravy and serve on the side in a gravy boat...or pour it right on top.
How to Make Roasted Garlic Mashed Potatoes (No Mixer Needed)
Before we get started: We have to roast the garlic in the oven. Roasting a whole head of garlic makes it super tender and the flavor is much more pronounced.
First, cut a small slice off the top of the garlic head. Drizzle it with olive oil and wrap it up in some aluminum foil. Then, simply roast it in the oven at 400°F for about 20-30 minutes.
You'll start to smell this delicious garlicky scent coming from the oven. Once the roasted garlic is done, it will be silky smooth and can easily be incorporated into the mashed potatoes. Easy peasy!
Step 1: While your garlic is roasting, go ahead and wash + chop your potatoes.
Add them to a large pot and cover with water. Season with salt, and boil until tender.
Drain the water, and set aside.
Step 2: Squeeze the soft roasted garlic into a small saucepan (be careful if it's still hot!) and discard the skins.
Pour in the milk, cream, butter, and sour cream.
Heat on low heat until it begins to gently simmer.
Step 3: Mash your drained potatoes, then add the salt and pepper.
Pour the warmed cream and butter into the pot, right over the potatoes.
Step 4: Now you can use a wooden spoon to mix everything together, smashing down any pieces that were missed.
Top with some fresh herbs like parsley or chives, and serve hot!
Recipe Pro Tip
- Use your hands, not a mixer. Use a hand masher or wooden spoon to make these mashed potatoes. I've found that it's really easy to over-mix when using a hand mixer, and that can result in gummy, waxy mashed potatoes.
Recipe FAQs
Great question! I used to have the same opinion before testing this recipe, because I really don't like to dirty more dishes than necessary.
The answer is all about incorporation. When you pour cold milk and cream on top of the hot potatoes, the drastic temperature change can lead to a lumpy, almost gluey texture.
When you slowly add hot liquid to hot potatoes, it incorporates much better and creates a smoother finished texture. Trust me, it's worth it!
You could use Yukon gold potatoes as a substitute.
I also have another recipe for mashed potatoes with russet potatoes on Coined Cuisine!
Other Easy Side Dishes You'll Love!
If you tried this Roasted Garlic Red Skin Mashed Potatoes Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Roasted Garlic Red Skin Mashed Potaoes
Equipment
- Chef's Knife
- Sheet Pan
- Aluminum Foil
- Vegetable Scrubber
- Dutch Oven
- Sauce Pot
- Potato Masher
- Wooden Spoon
Ingredients
- 1 count large head of garlic or 2 small heads
- 1 tablespoon extra-virgin olive oil
- 2 pounds red potatoes quartered
- 3 tablespoons salted butter
- ⅔ cup heavy cream
- ¼ cup milk
- 3 tablespoons sour cream or plain Greek yogurt
- 2 teaspoons salt plus more for boiling
- 1 teaspoon black pepper
- fresh parsley or chives for garnish
Instructions
- Cut a small slice off of the top of the garlic head(s). Set them on top of a sheet of aluminum foil and drizzle with olive oil.1 count large head of garlic, 1 tablespoon extra-virgin olive oil
- Wrap the oil around the garlic and roast in the oven at 400°F for 20-30 minutes.No need to preheat the oven!
- Wash and cube the red potatoes. Add the potatoes to a large Dutch oven and cover them completely with water.2 pounds red potatoes
- Sprinkle some salt into the pot, and bring the water to a boil. Cook for about 20 minutes or until potatoes easily slide off of a fork when pierced.
- After potatoes are soft, drain the pot and set aside.
- Squeeze the roasted garlic (it will be very soft) into a small saucepot. Pour in the butter, heavy cream, milk, and sour cream.3 tablespoons salted butter, ⅔ cup heavy cream, ¼ cup milk, 3 tablespoons sour cream
- Gently heat the cream mixture on medium-low heat.
- Use a potato masher to mash the boiled potatoes well. Season with the salt and pepper.2 teaspoons salt, 1 teaspoon black pepper
- Fold in the warmed cream mixture, continuing the mash the potatoes to your desired consistency.
- Serve with freshly chopped parsley or chives and enjoy!fresh parsley or chives
Anonymous says
I loved these! I didn’t know you could make mashed potatoes with the red potato’s, but those are my favorite ones to grab from the grocery! It was nice and garlicky!
Shani H. says
Thank you for your kind comment!