Red Skin Mashed Potatoes
No holiday meal is complete without the perfect, creamy, mashed potatoes. This easy Red Skin Mashed Potatoes recipe is seasoned with garlic, green onions and loads of butter, as well as a secret ingredient to make them nice and creamy. The result is a melt-in-your-mouth delicious side dish that I have spent years perfecting!
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Servings: 6 servings
Calories: 178kcal
Ingredients
- 2 ½ lb redskin potatoes, washed and cut into quarters (skin on)
- 8 tbsp salted butter, cubed
- 4 cloves garlic, minced
- 2 stalks green onions, chopped (both white and green parts)
- ¼ cup milk
- 2 oz cream cheese, cut into cubes
- ½ tsp sea salt, optional
- ½ tsp onion powder
Instructions
- Place the potatoes in a large pot and fill the pot with water. Salt the water, then bring it to a boil, boiling until the 2 ½ lb redskin potatoes are fork tender (about 15 minutes).
- Drain the potatoes, then add them back into the pot. Use a potato masher to mash the potatoes to your desired consistency.
- While the potatoes are cooking, add 8 tbsp salted butter to a pan over medium heat and allow it to melt. Then add the minced 4 cloves garlic and saute until the garlic is fragrant.
- Once the garlic is fragrant, add the 2 stalks green onions and saute for another minute.
- Then add ¼ cup milk, stirring until it is warm.
- Add the milk mixture to the mashed potatoes along with ½ tsp sea salt, ½ tsp onion powder, and 2 oz cream cheese.
- Stir to combine and add more milk according to texture preference. Enjoy!
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Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Don’t Rush the Potatoes - I know some people love lumpy potatoes, but that is not me. The worst part about making mashed potatoes is when you go to mash them but they won’t break apart because they weren’t ready! Wait until your potatoes are TRULY fork tender (aka falling apart when you stick a fork in them) so that you get smooth and creamy mashed potatoes instead of lumps.
- Don’t Overmash - And please, please don’t use an electric hand mixer to blend the potatoes! Either of these will result in gluey potatoes with an unpleasant texture. Instead, hand-mash and stop just when they are smooth.
- Keep an eye on your garlic - The first time I made this recipe, I got distracted and walked away from the garlic butter while it was cooking. I came back to browned garlic, instead of the desired yellow-gold color. This was not great, and led to a bitter taste throughout the dish. You know your garlic is ready when it is fragrant and golden, NOT a dark brown. If you’ve hit dark brown, start over…. Sorry :(
Nutrition
Calories: 178kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 348mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.1mg
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