Mashed Red Potatoes are creamy, buttery, and packed with garlic and Parmesan flavor. Made with tender red potatoes and the skins left on, these homemade mashed potatoes have a delicious texture without any peeling. They’re an easy side dish that comes together in just 30 minutes.
I like keeping the skins on red potatoes because it saves prep time and gives the mashed potatoes a little extra texture. Warming the garlic in melted butter before mixing everything together brings out so much flavor, and the Parmesan adds just the right finishing touch.
Why I Love This Recipe
About the Ingredients
- Red Potatoes: Leave the skins on for extra texture and flavor. Cut into 2-inch chunks for even cooking.
- Butter: Adds richness and helps create creamy mashed potatoes.
- Milk or Half-and-Half: Both work well, but half-and-half gives the potatoes a richer texture.
- Garlic: Freshly minced garlic adds flavor when gently cooked in melted butter.
- Salt and Pepper: Season to taste to bring out the flavors.
- Parmesan Cheese: Freshly grated Parmesan adds a savory, cheesy flavor.
- Fresh Herbs: Garnish with parsley, chives, or green onions for a pop of color and freshness.
Be sure to check out the full recipe and ingredient list below
How to Make Mashed Red Potatoes
Boil the Potatoes: Place the washed, chopped red potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 minutes, or until fork-tender.
Prepare the Garlic Butter: Melt the butter in a saucepan over low heat. Add the minced garlic and cook until fragrant.
Warm the Milk: Stir the milk or half-and-half, salt, and pepper into the garlic butter. Keep warm until the potatoes are ready.
Mash the Potatoes: Drain the cooked potatoes well and return them to the pot. Use a potato masher to mash them to your desired consistency, leaving the skins on.
Add the Garlic Parmesan: Pour the warm garlic butter mixture over the potatoes. Add the freshly grated Parmesan cheese and stir gently until combined. Taste and adjust the seasoning as needed.
Garnish and Serve: Top with chopped parsley and extra butter, if desired. Serve warm.
Tips I Found Helpful
- Don’t Overmix: Mash just until creamy. Overworking the potatoes can make them gummy.
- Warm the Milk: Cold milk can cool down your potatoes. Warm milk blends in better.
- Drain Well: Remove excess water before mashing to prevent watery potatoes.
- Skip the Heavy Cream: Milk or half-and-half gives plenty of creaminess without making the Parmesan potatoes too rich.
- Try Steaming: Steam the red potatoes instead of boiling if you prefer.
Questions Readers Ask Most
More Potato Recipes to Try
Mashed Red Potatoes
Creamy mashed red potatoes with the skins on, garlic butter, and Parmesan cheese. An easy, flavorful side dish ready in 30 minutes.
Ingredients
- 2 ½ pounds red potatoes, washed and cut into 2-inch chunks
- ½ cup butter
- ½ cup milk or half-and-half
- 4 garlic cloves, finely minced
- Salt and pepper, to taste
- ⅓ cup freshly grated Parmesan cheese
- Parsley, chives, or green onions for garnish (optional)
Instructions
- Place the washed and chopped red potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 minutes, or until fork-tender.
- Melt the butter in a saucepan over low heat. Add the minced garlic and cook until fragrant.
- Stir the milk or half-and-half, salt, and pepper into the garlic butter. Keep warm until the potatoes are ready.
- Drain the potatoes well and return them to the pot. Mash with a potato masher to your desired consistency.
- Pour the warm garlic butter mixture over the mashed potatoes. Add the freshly grated Parmesan cheese and gently stir until combined. Taste and adjust the seasoning as needed.
- Garnish with chopped parsley and extra butter, if desired. Serve warm.
Notes
For the creamiest mashed red potatoes, use milk or half-and-half instead of heavy cream, which can make them too rich with the added Parmesan cheese. If you need more liquid, warm the milk before adding it to keep the potatoes hot and creamy. Avoid overmixing or overmashing, as this can make the potatoes gummy. You can also steam the potatoes instead of boiling them if you prefer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 196Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 35mgSodium: 184mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 4g
