Garlic Redskin Mashed Potatoes

5 from 1 vote

Garlic Redskin Mashed Potatoes with cream cheese and Parmesan cheese are the most flavorful, creamiest mashed potatoes ever. They take about 5 minutes to prep and under 30 minutes to cook. Perfect side dish for a special occasion or weeknight family dinner.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 440kcal

Author: Cara Lanz

Ingredients

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

Instructions

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.

Notes

MAKE AHEAD

Make garlic redskin mashed potatoes a day or two ahead of time and reheat before serving.

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, then keep them warm in your slow cooker. 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.

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