Garlic Red Skin Mashed Potatoes

Garlic red skinned mashed potatoes topped with a pat of butter in a large serving bowl. A plate with a serving of potatoes and slice of meatloaf to the side.

5 from 1 vote

Garlic Red Skin Mashed Potatoes

Your family will definitely want a second helping of these creamy garlic red skin mashed potatoes. Serve them alongside your favorite comfort food dish or holiday meal.

Course Side Dish, Side dishes, Sides

Cuisine American

Cook Time 15

Servings people

Calories 154kcal

Author Lisa B.

Ingredients

2 pounds red skin potatoes washed
2 cups chicken broth
2 cups water
1 teaspoon salt
1/3 cup whole milk warmed
2 tablespoons garlic powder
4 tablespoons unsalted butter softened

Instructions

Cut the potatoes into quarters. If a potato is larger, you may need to cut it into eighths.
Transfer the potatoes to a large stock pot.
Add the chicken broth, water and salt. Cover the pot and bring the liquid to a boil. Reduce the heat to medium-low and continue to simmer the potatoes until they are fork tender, about 15 minutes.
Drain the potatoes and return them to the pot.
Mash the potatoes to your desired consistency.
Add the milk, garlic powder and butter.
Stir until all the ingredients are evenly incorporated.
Season with salt and pepper to taste. Serve warm.

Notes

Storage. Leftover garlic red skin mashed potatoes should be transferred to an airtight container and stored in the refrigerator within two hours. Consume within four days.

Freezing. Freezing potatoes changes the texture and creates a watery texture. Therefore, I don’t recommend freezing.

Reheating. Mashed potatoes can be easily reheated in the microwave. Transfer them to a microwave-safe container and heat for one minute, stir, then reheat for an additional 30 seconds to one minute until heated through. You can also reheat them on the stovetop by spooning the potatoes into a saucepan, covering the pan with a lid and heating them over low heat for 10-15 minutes.

Nutrition