Nothing says family dinner like warm, comforting mashed potatoes. And these roasted garlic redskin mashed potatoes aren’t just ordinary potatoes. They’re out-of-this-world, rich, creamy and bursting with flavor! And do you know what else? These are NO PEEL mashed potatoes!
This post is sponsored by Tony Chachere’s, but all opinions are my own.
Why this Recipe Works
We use red potatoes with skin on for this classic side dish. They’ll give you a real steakhouse-style experience right at home.
The recipe features half and half, cream cheese, and butter. And it's seasoned with our favorite Creole seasoning Tony Chacheres. Then there’s fresh roasted garlic which takes these smashed potatoes to another level. Talk about a tasty combo!
The red specks in the creamy white mash are so pretty. This is a recipe worth gathering the family around! Just follow our easy directions for this garlic redskin mashed potato recipe and you’ll be lauded as a chef extraordinaire!
What goes into this Recipe
- Red potatoes. Red potatoes have thin skins and low starch. You can leave skins on when making mashed potatoes.
- Roasted garlic. Roasting garlic gives a deep, rich flavor to the potatoes.
- Butter. Butter adds flavor and tenderness.
- Cream cheese. Cream cheese adds flavor and creamy texture.
- Tony Chachere’s Original Creole Seasoning. Tony’s seasoning brightens the flavor of the potatoes. It enhances the recipe and adds excitement!
How to Make this Recipe
How to roast garlic
1. Cut the top ¼- ½ inch from whole head of garlic (you want to see each garlic clove). Remove as much of the garlic outer paper skin as you can.
2. Place garlic head on a large square of foil and drizzle 2 teaspoons olive oil over exposed garlic cloves.
3. Wrap foil around garlic and place in pre-heated 400 degree oven to roast for about 45 minutes. Garlic should be fragrant and golden.
4. When finished, remove foil packet, unwrap garlic and let it cool.
Directions for Mashed Potatoes
5. Scrub potatoes and remove any spoiled spots and large eyes (don’t peel). Cut potatoes into approximately 1-inch chunks.
6. Rinse potato chunks well with running water to reduce starch.
7. Place potatoes in a large pot with 1 teaspoon salt and enough water to cover potatoes. Bring water to boil. Cook 12-15 minutes until potatoes are fork tender.
8. Drain potatoes well and rinse with running water to reduce starch. Place potatoes back in warm pot for a few minutes to remove moisture.
9. Place dry potatoes in a medium-large bowl.
10. Squeeze soft garlic from head right into bowl. Be careful not to let any garlic skins fall in. Use a masher to gently mash all ingredients in bowl together. Chop green onions and sprinkle them over potatoesently mash potatoes a bit.
11. Cut butter and cream cheese in pieces and add to bowl. Gently mash them into potatoes.
12. Sprinkle Tony’s seasoning over half and half and heat in microwave to warm. Add liquid to potato mixture and continue mashing until everything is melted, combined, and potatoes are roughly mashed.
Note: When you're finished mashing the potatoes they will be little rough. Please note roasted garlic redskin mashed potatoes are not a smooth, whipped mashed potato recipe. Place potatoes in a serving bowl and garnish your redskin mashed potatoes with remaining chopped green onion and 1 tablespoon butter.
Expert Tips
- Keep your mashed potatoes from getting mushy! To keep your mashed potatoes from getting mushy, drain the potatoes well after boiling them. You can also gently reheat the potatoes on the stovetop for a couple of minutes to remove moisture.
- Be gentle with your potatoes. To be gentle with you potatoes, don't mash them too much. Mashing the potatoes too much will release starch which leads to gluey, heavy potatoes.
- Add gravy (optional). If you'd like gravy, you can serve these potatoes with gravy. We like Tony Chachere's Creole Brown Gravy which is fat free and easy to prepare.
- Roast your garlic! Roasting garlic brings out the beautiful garlic flavor when added to the potatoes. That's why we call them roasted garlic redskin mashed potatoes!
Frequently Asked Questions (FAQ)
Russet or Yukon potatoes are usually considered best for mashed potatoes as they are buttery and have a high starch content. But they also have the thickest skins which makes them chewy if left unpeeled.
If you want to leave skins on, red potatoes are great due to their thinner skins. They have good flavor, and the specks of red are appealing amidst the creamy white potatoes.
When too much starch gets released, the mashed potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen either by handling them too much, or by mixing them too aggressively with a food processor, blender, or similar tool.
Since red potatoes are firm and waxy, they need more mashing to become creamy, but be careful not to turn them into potato paste.
Red potatoes are waxy and firm. Bring them to a boil and cook until they are fork tender and start to fall apart (about 12-15 minutes.)
These roasted garlic mashed potatoes will be a delicious side dish for the upcoming holidays. Make them for Thanksgiving or Christmas, or anytime you want comfort food full of flavor!
Looking for more holiday side recipes? You may like these:
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Roasted Garlic Redskin Mashed Potatoes
Ingredients
- 2 pounds red skin potatoes
- 1 teaspoon salt for cooking water only
- 1 head garlic
- 2 teaspoons olive oil
- ⅓ cup butter
- 2 Tablespoons cream cheese
- ½ cup half and half
- 1 ¼ teaspoons Tony Chachere's Original Creole Seasoning
- 5 green onions green part only
- 1 Tablespoon butter for final garnish
Creole Brown Gravy (optional with these potatoes)
- 2 Tablespoons Tony Chachere's Creole Brown Gravy Mix
- 1 cup cool water
Instructions
How to roast garlic
- Cut the top ¼- ½ inch from whole head of garlic (you want to see each garlic clove). Remove as much of the garlic outer paper skin as you can.
- Place garlic head on a large square of foil and drizzle 2 teaspoons olive oil over exposed garlic cloves.
- Wrap foil around garlic and place in pre-heated 400 degree oven to roast for about 45 minutes. Garlic should be fragrant and golden.
- When finished, remove foil packet, unwrap garlic and let it cool.
Directions for mashed potatoes
- Scrub potatoes and remove any spoiled spots and large eyes (don’t peel). Cut potatoes into approximately 1-inch chunks.
- Rinse potato chunks well with running water to reduce starch.
- Place potatoes in a large pot with 1 teaspoon salt and enough water to cover potatoes. Bring water to boil. Cook 12-15 minutes until potatoes are fork tender.
- Drain potatoes well and rinse with running water to reduce starch. Place potatoes back in warm pot for a few minutes to remove moisture.
- Place potatoes in a medium-large bowl. Cut butter and cream cheese in pieces and add to bowl.
- Squeeze soft garlic from head right into bowl. Be careful not to let any garlic skins fall in. Use a masher to gently mash all ingredients in bowl together. Chop green onions and sprinkle them over potatoes.
- Sprinkle Tony’s seasoning over half and half and heat in microwave to warm. Add liquid to potato mixture and continue mashing until everything is melted, combined, and potatoes are roughly mashed. (Note: This is not a smooth, whipped mashed potato recipe.)
- Place potatoes in serving bowl and garnish with remaining chopped green onion and 1 Tablespoon butter.
Directions for creole brown gravy
- In a medium sauce pan, whisk together brown gravy mix and water.
- Bring to boil, stirring frequently. Reduce heat to a simmer. Cook about 1-2 minutes, stirring occasionally or until desired consistency.
Video
Notes
- Keep your mashed potatoes from getting mushy!
- Be gentle with your potatoes.
- Finished look of potatoes.
- To serve.
Jean
Roasted garlic is so good! These sound yummy!
Donna
So delicious!
Laura
Delicious!! I love these flavors! Thanks for the tips on how to keep them from becoming mushy! That will be helpful for thanksgiving leftovers!