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Garlic Red Skin mashed potatoes in a serving plate with butter and chives.
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Garlic Red Skin Mashed Potato Recipe

Easy skin on mashed red potatoes with a rich, garlicy, and buttery flavor. These creamy mashed potatoes have a subtle Cajun kick and are ready in 30 minutes. No peeling required!
Course Side Dish
Cuisine American
Keyword christmas, dinner party, garlic, mashed potatoes, potatoes, side dish, thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 470kcal
Author Lauren LeBlanc

Equipment

Ingredients

  • 2 ½ pounds red skin potatoes washed and cut into approximately 2 inch chunks
  • 1 head of garlic cloves smashed and peeled
  • 1 tablespoon salt for the potato boiling water
  • 6 tablespoons unsalted butter softened
  • 4 ounces cream cheese cubed and softened
  • 1 - 1¼ cups heavy cream warmed
  • 2-3 teaspoons cajun seasoning
  • Salt and pepper to taste
  • Fresh herbs optional
US Customary - Metric

Instructions

  • PREP: Wash potatoes and cut them into evenly sized pieces. Rinse potato chunks with cold water until the water runs clear. Smash and peel garlic cloves.
  • BOIL: Add potatoes and garlic to a large pot with 1 tablespoon of salt and cover with water by about 2 inches. Bring up to a boil and cook for about 15 minutes until fork tender. Drain potatoes and rinse with hot water.
  • MASH: Add hot potatoes and garlic back to the pot with butter, cream cheese, cajun seasoning, herbs, and about ¾ cup of warmed cream. Gently mash in until incorporated. Don't over mix. Add more cream as needed. Taste and add more cajun seasoning or salt and pepper as needed.
  • SERVE: Serve warm. Option to top with fresh herbs and more butter.

Notes

  • This recipe is easy to double for a crowd. 
  • The potatoes will thicken as they sit and cool. Add a splash of milk or cream as needed before serving or when reheating. 
  • Substitute for yukon gold or creamer potatoes, but not russet. 
  • Try my homemade cajun seasoning recipe for the best flavor!
  • Store leftovers in an airtight container in the refrigerator for 3-4 days. 
  • Once cooled, freeze in a freezer safe container for up to 6 months. Defrost overnight in the refrigerator or in a bowl of cold water. 
  • Reheat smaller portions in the microwave. Reheat larger portions stovetop over low heat covered, with a splash of cream or milk. Stir occasionally. You can also reheat in an oven safe dish with a splash of milk. Stir in milk and cover the dish with aluminum foil. Warm in the oven until thoroughly reheated. 
  • Make ahead: You can make these potatoes a day or 2 ahead of time.

Nutrition

Calories: 470kcal | Carbohydrates: 33g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 303mg | Potassium: 953mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1674IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 2mg