Garlic Redskin Mashed Potatoes with cream cheese and Parmesan cheese are the creamiest, most flavorful mashed potatoes ever. And they take about 5 minutes to prep and under 30 minutes to cook. Perfect side dish for a special occasion or weeknight family dinner.
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Garlic Red Skin Mashed Potatoes with Parmesan are THE best mashed potatoes!
The cream cheese, heavy cream, and butter make them super smooth and creamy and the fresh garlic, Parmesan cheese, and black pepper add rich flavor.
As for the prep, it couldn't be easier. Just quarter the potatoes and peel the garlic. That's it!
The thin skins on the red potatoes are soft and tender, so there's no need to peel them!
Why You'll Love This Recipe
Creamy mashed potatoes made from simple ingredients
Easy enough for weeknights, special enough for Christmas dinner
Fast and easy prep -- just quarter the potatoes and peel the garlic!
Please refer to the recipe card for the full list of ingredients.
Red skin potatoes. Redskin potatoes are naturally smooth and creamy, so they have a great texture for mashed potatoes. And the thinner skins means you don't even need to peel them!
Fresh garlic. Keep the garlic cloves whole -- all you need to do is peel them. No chopping, no mincing -- nothing! As the whole garlic cloves boil with the potatoes, they soften enough to mash right into the potatoes.
Butter. Soften the butter to room temperature so it will melt into the mashed potato mixture without cooling it down. I use unsalted butter because that's what I have. You can use salted butter, just be sure to taste before adding more salt.
Cream cheese. Half of a brick of cream cheese makes these potatoes unbelievably creamy.
Heavy cream. The thick consistency of heavy cream makes the mashed potatoes luscious and creamy. Sour cream or whole milk would also work.
Parmesan cheese. Freshly grated Parmesan cheese adds sharp, nutty flavor and saltiness to the potatoes. I love this OXO cheese grater because it comes apart and stores flat in my utensil drawer.
Salt and pepper. Liberally salt the potato water and the mashed potatoes or they'll taste like nothing. A hefty dash of black pepper at the end is all the spice these potatoes need.
How to Make Garlic Red Skin Mashed Potatoes
1. Prep the potatoes and garlic.
Cut the potatoes into quarters, leaving the skin on. Cut larger and smaller potatoes accordingly to keep everything about the same size.
Peel the garlic and slice off the woody ends.
2. Boil the potatoes.
Place potatoes, garlic, and one tablespoon of salt in a large pot. Add enough cold water to cover the potatoes by a couple of inches.
Bring to a boil and simmer for 20-25 minutes or until the potatoes are fork tender.
Drain the potatoes in a colander and place them back in the dry pot, letting the excess water evaporate.
3. Mash the potatoes
Over low heat, mash potatoes right in the pot with a potato masher, fork, or electric mixer on low speed.
I use my mixer on low for just a minute to break down the potatoes, then go back in with a fork so I don't overwork the potatoes.
Mixing at a high speed can cause mashed potatoes to become gluey.
Add the butter, cream cheese, heavy cream, Parmesan cheese, salt and pepper.
Mash until smooth and creamy.
4. Serve and enjoy!
Serve garlic redskin mashed potatoes warm topped with butter and a sprinkle of green onions or parsley for a bright pop of color and fresh flavor.
Store leftover garlic mashed potatoes in an airtight container in the refrigerator for 3-4 days.
How to Keep Mashed Potatoes Warm in Slow Cooker
If you're making redskin mashed potatoes ahead of time for a gathering, place the warmed, cooked potatoes in a slow cooker on the low or warm setting. Be sure the spray the insert with nonstick cooking spray before adding the potatoes to make clean-up a breeze.
Add a splash of milk or cream and a couple of tablespoons of butter to keep them from drying out.
Stir the potatoes in the slow cooker from time to time to keep them from developing a crust.
Make Ahead & Reheating
Garlic mashed potatoes can be made a day or two ahead of time, then reheated on the stove, microwave, oven, or slow cooker.
For all reheating methods, stir in a little butter, milk, or cream to keep the mashed potatoes smooth and creamy and keep them from drying out and reheat to 165 degrees.
Stovetop. Place the cold mashed potatoes in a covered small saucepan over low heat. Stir to keep them from sticking to the pan. Heat until warmed through.
Oven. Place the cold mashed potatoes in an oven-safe baking dish and let them sit at room temperature for 20-30 minutes. Top the potatoes with a few pats of butter and a splash of milk or cream. Cover with aluminum foil and bake for 15-20 minutes until hot. Stir in the melted butter and cream.
Microwave. Microwave for one minute on high and stir. Continue to heat and stir in 30-second increments until warm.
Slow cooker. Reheat the mashed potatoes using one of the methods listed above. Spray the insert of the slow cooker with nonstick spray and add the hot potatoes. Heat on low and stir occasionally. Add splashes of milk or cream or a few tablespoons of butter to keep them creamy.
- Heavily salt the water before boiling the potatoes. Since potatoes are very bland, salted water is your best chance to season them.
- Start the potatoes in cold water. This will help them cook evenly for the creamiest, lump-free mashed potatoes.
- Use room temperature butter, cream, and cream cheese. They'll absorb better into the potatoes and keep them from cooling down.
- Use a fork, potato masher or hand mixer on low to mash the potatoes in the pot. Stay away from anything too high powered like an immersion blender or food processor can overwork them and make them gluey.
Yes! Red potatoes have thin tender skin, which means there is no need to peel them. Just scrub them well and cut them into equal sized pieces before boiling.
Yes. Boiled garlic is soft and tender with mild garlic flavor. It has the perfect texture and flavor for mashing into potatoes. And no chopping!
Mashed potatoes can be reheated in the microwave, oven, or on the stove. For all methods, add a splash of milk or cream and a tablespoon or two of butter to keep them creamy and from drying out. Reheat mashed potatoes to an internal temperature of 165.
Microwave: Heat on high for one minute. Stir. Heat and stir in 30-second increments until warm.
Oven: Cover with foil and heat in a 350 f degree oven for 20-30 minutes.
Stove: Place potatoes in a covered saucepan over low to medium-low heat. Stir occasionally to keep from scorching.
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Garlic Redskin Mashed Potatoes
- 2 ½ pounds red potatoes, quartered
- 6 cloves garlic, peeled
- 1 stick butter, softened
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- salt and pepper
- Place the potatoes, garlic, and 1 tablespoon salt in a large stock pot. Add enough cold water to cover the potatoes by 2 inches. Bring to a boil and simmer for 20-25 minutes or until the potatoes are tender.
- Drain the potatoes in a colander and place them back in the dry pot. Let any excess water evaporate.
- Mash the potatoes over low heat with a fork, potato masher or mixer on low speed. Add the butter, cream cheese, cream, Parmesan, salt and pepper and mash until smooth.
- Serve warm with more butter and a sprinkle of parsley or green onion.
- Store leftovers in the refrigerator for 3-4 days.