These roasted garlic red skin mashed potatoes are creamy and filled with flavor! The red mashed potatoes feature roasted garlic, cream cheese, half and half, butter green onions and Creole seasoning which make the most delicious garlic mashed potato recipe ever.
1 ¼teaspoonsTony Chachere's Original Creole Seasoning
5green onionsgreen part only
1Tablespoonbutterfor final garnish
Creole Brown Gravy (optional with these potatoes)
2TablespoonsTony Chachere's Creole Brown Gravy Mix
1cupcool 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!
After boiling the potatoes, drain them well to avoid mushy, watery mashed potatoes. You can also gently reheat the potatoes on the stovetop for a couple of minutes to remove moisture.
Be gentle with your potatoes.
Mashing potatoes too much will release starch which leads to gluey, heavy potatoes.
Finished look of potatoes.
When you're finished mashing the potatoes they will be little rough. Please note this is not a smooth, whipped mashed potato recipe.
To serve.
Place potatoes in a serving bowl and garnish your redskin mashed potatoes with remaining chopped green onion and 1 Tablespoon butter.