This post may include affiliate links; for details, see our disclosure policy.

These mashed red potatoes are packed with flavor, featuring garlic and Parmesan. With just a bit of butter and no cream, they’ve got a healthy twist.

Mashed red potatoes | Garlic red skin mashed potatoes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Are you a mashed potato fan? I never used to be. To me, mashed potatoes meant a white, tasteless paste – possibly made of potatoes, or maybe from some unidentified flakes in a box. It wasn’t that long ago that we decided to start eating real food. Thinking back, it breaks my heart thinking about how much I missed. Because mashed potatoes can be real food – and not only delicious, but good for you too! Keep reading for this mashed red potatoes recipe.

Related: 14 Red Potato Recipes

Mashed red potatoes

How to make mashed red potatoes

Instead of watering the potatoes down to a lifeless puree, this mashed red potatoes recipe is flavored to perfection! Here, we’ve kept the potato skins on to add nutrients and texture. It also means you don’t need to waste time peeling them! They’re flavored with a hefty amount of garlic, which makes for an incredible savory pop.

To mix into this mashed red potatoes recipe: some Parmesan for an added sharp flavor. And if you’d like, sliced green onions as a garnish. Instead of the traditional massive amount of cream and butter in mashed potatoes, for these mashed red potatoes we’ve used a moderate amount of milk and butter. All of it adds up to big, big flavor and lots of added nutrients. It’s really a healthy mashed potatoes recipe that’s even more delicious than the standard. Who said mashed potatoes had to be devoid of taste and nutritional value?

Mashed red potatoes | Garlic red skin mashed potatoes

How to reheat mashed potatoes

The easiest way to reheat mashed potatoes and prevent them from becoming a gloppy mess is in a saucepan over medium-low heat. Portion out the amount of mashed potatoes you want to reheat, then pop the lid onto the saucepan and turn the heat to low. Let the mashed potatoes warm up for a good 10-15 minutes. If the mashed potatoes are a little too thick, add in a splash of milk to loosen them up.

You can also reheat mashed potatoes in the oven, but this works better if you’re reheating mashed potatoes for a crowd. To reheat mashed potatoes in the oven, cover the baking dish with aluminum foil and let the potatoes cook for 20-30 minutes in a 350ºF oven. Again, you may need to add a splash of milk to the potatoes, but give them some time in the oven first to see if it’s needed!

Mashed red potatoes

Looking for more side dish recipes?

Outside of these garlic red skin mashed potatoes, here are a few more of our favorite side dish recipes:

Looking for red potato recipes?

This mashed red potatoes recipe is one of our favorite ways to use red potatoes; here are a few more:

This recipe is…

This mashed red potatoes recipe is vegetarian and gluten free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mashed red potatoes

Mashed Red Potatoes with Garlic


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 68 as a side 1x

Description

These mashed red potatoes are packed with flavor, featuring garlic and Parmesan. With just a bit of butter and no cream, they’ve got a healthy twist.


Ingredients

Scale
  • 3 pounds red-skinned potatoes
  • 4 garlic cloves
  • 2 tablespoons unsalted butter*
  • 1 cup milk*
  • ½ cup Parmesan cheese, shredded (omit for vegan)
  • 1 ½ teaspoon kosher salt
  • Fresh ground pepper
  • Green onion, for garnish (optional)

Instructions

  1. Clean the potatoes. Then dice the potatoes, leaving the skins on. Place them in a large pot and cover with 1 inch of water. Bring to a boil and boil until tender, about 15 to 20 minutes (pierce a piece of potato with a fork to assess doneness). Then carefully drain them.
  2. Meanwhile, mince the garlic.
  3. When the potatoes are done, melt the butter in the same pot. Add the garlic and saute for 1 to 2 minutes, until fragrant but not browned. Add the potatoes back to the pot and pour in the milk.
  4. Mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Add the Parmesan cheese and season with the kosher salt and lots of fresh ground pepper. Taste and adjust seasonings as desired, adding more cheese, salt, or pepper as necessary.
  5. If desired, thinly slice the green onion and sprinkle on top as a garnish. Serve immediately.

Notes

*For vegan substitutes, use olive oil and almond milk or your favorite plant milk.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

33 Comments

  1. Volcmar says:

    Hi!
    In the netherlands kale and mashed potatoe is the number 1 most eaten dish in wintertime. We eat that every week. But the original dutch recipe can get boring i think. My Mother is from indonesia, we put in a piri piri or we call sambal in our potatoe. Your variation with parmesan sounds delicioso!
    Thanks, bye!

  2. Courtney says:

    This looks divine! I’m obsessed with kale! What do you think would be a good substitute for milk? And is the parmesan cheese necessary?

    1. Sonja says:

      Hmm, I think you might be able to use soy milk or coconut milk to get some creaminess. The parmesan cheese is not necessary, though it adds a great flavor! If I didn’t use it, I might use a bit more garlic and herbs to amp the flavor, but it would be fine on its own too.

  3. Kayle (The Cooking Actress) says:

    This looks amazing! I have such a hard time getting myself to eat green vegetables (I have an extreme sensitivity to bitterness)-but I love mashed potatoes and garlic, and this seems like a great way to trick myself into eating something healthy ;). Thank you!

    1. Sonja says:

      I agree, kale can be a little bitter! I was surprised that it didn’t seem to be in this recipe :) It’s also very palatable in our spicy kale lasagne and kale and garlic soup recipes. Let us know if the trick worked!

  4. The Cilantropist says:

    Oh wow this sounds like such a fantastic idea! I think I am going to try it out even when it is not thanksgiving, I bet the textures and tastes are incredible to eat. :)

  5. holidayrecipes says:

    Yummy! I love mashed potatoes. What a great twist on a classic dish. I dont normally use kale in anything I make so this a great way to get in on the nutrients I’ve been missing. I love garlic though! Thanks for sharing :)

  6. Jessica @ The Desert Abode says:

    These look amazing! Eating mashed potatoes always makes me feel like eating a salad so perhaps this would balance it out. I think my standard mashed may be getting a new twist …

    I recently discovered your blog (first comment) and I have a feeling that I will be making several of your recipes. :)

  7. J says:

    I cannot lie: I used to specifically make my poor mother buy me boxed, flaked potatoes against her better judgement so could make and eat them after school. I’m glad I’ve evolved from there.

    I’m so happy to see the red potatoes with the skin on, I wouldn’t make my mash any other way. The addition of kale is a delightful surprise, I’ve been eating more and more of it: so delicious and so versatile!

    I recommend you try boiling the potatoes in stock for extra flavor. Perhaps a tad wasteful, but they’ll taste so rich without needing to add fat.

  8. Annie says:

    I would loooove these. Definitely trying them sometime soon.

    1. Sonja says:

      Ooo, awesome! I was just thinking of you and thinking we should have a cooking date sometime :) And you reminded me I need to go comment on one of your Thanksgiving recipes! :)

  9. Melissa @ Kids in the Sink says:

    I don’t often make mashed potatoes or really any kind of potatoes but these look so good for you that I can’t resist. I can’t wait for an occasion to make these. My family is pretty big on sticking with the same things for big holiday dinners so I’ll have to make them on my own at home rather than for Thanksgiving. I just recently used kale to make kale chips and it was my first time working with kale. They turned out wonderfully!

    1. Sonja says:

      Wonderful! We don’t really make mashed potatoes much either, but after making these we may be! :) Let us know if you try them out!

See More Comments