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

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 149kcal

Author Lisa Bynum

Ingredients

2 pounds red skin potatoes, washed
2 cups chicken broth
1 teaspoon salt
2 cups water
⅓ cup whole milk, warmed
2 tablespoons garlic powder
4 tablespoons unsalted butter, softened
Salt and ground black pepper, to taste

Instructions

Leave the skins on the potatoes and cut them into quarters. If any of the potatoes are particularly large, cut them into eighths.
Transfer the potatoes to a large stockpot.
Add the chicken broth and salt, then add enough water to cover the potatoes. Cover the pot and bring the liquid to a boil.
Reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 15 minutes.
Drain the potatoes well and return them to the pot. Place the pot over low heat for 1–2 minutes, stirring occasionally, to allow any excess moisture to evaporate.
Remove the pot from the heat. Mash the potatoes to your desired consistency.
Add the warmed milk, 2 tablespoons garlic powder, and softened butter. Stir until all the ingredients are evenly incorporated.
Stir until the ingredients are evenly incorporated.
Season with additional salt and ground black pepper to taste. Serve warm.

Notes

Leave the skins on the red potatoes for added texture, color, and flavor. Scrub the potatoes well before cutting.
Cut the potatoes into similar-sized pieces so they cook evenly.
After draining, return the potatoes to the pot over low heat for 1–2 minutes to evaporate excess moisture. This helps prevent watery mashed potatoes.
Warm the milk before adding it to the potatoes. Cold milk can cool the potatoes and may prevent the butter from incorporating as smoothly.
For chunkier mashed potatoes, mash just until the desired consistency is reached. For smoother potatoes, continue mashing until most of the lumps are gone.
The 2 tablespoons of garlic powder are intentional and give these potatoes a pronounced garlic flavor.
Taste the potatoes before adding additional salt. The chicken broth and salt used to cook the potatoes will already contribute seasoning.
If the mashed potatoes are thicker than you prefer, stir in additional warm milk, 1 tablespoon at a time, until they reach your desired consistency.

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