Garlic Red Skin Mashed Potatoes

These Garlic Red Skin Mashed Potatoes are easy and delicious! No peeling required, these garlic mashed potatoes are the perfect addition to any hearty meal!

When you think of holidays, what is one dish that comes to your mind most of all? For me, it is mashed potatoes. We always have mashed potatoes around the holidays and it is one of my favorites for sure! There are so many different ways to make mashed potatoes but this has to be one of my favorites! These garlic red skin mashed potatoes are out of this world amazing!

If you haven't used red potatoes for mashed potatoes before, you are missing out! Red potatoes carry a slight undertone of sweetness that yellow and russet potatoes do not. They are also perfect for soaking up all the creaminess of the milk and butter and making just a perfect delicious mash.

For some other delicious holiday sides, check out these Savory Rosemary Air-Fryer Baby Carrots, Dairy-Free Green Bean Casserole or this Vegan Corn Casserole.

Ingredients

The ingredients in this recipe can all be found at your local grocery store!

• Red Potatoes
• Garlic
• Vegan Butter
• Plant Milk (I used almond)
• Rosemary
• Salt
• Pepper

Please see the recipe card for quantities.

Ingredient Notes:

• Butter Alternative- If you aren't a fan of vegan butter or are in a pinch and don't have any on hand, feel free to use coconut oil, olive oil, avocado oil in place.
• Milk Alternative: I love using unsweetened Almond Milk in this recipe, however, feel free to use whatever milk alternative you prefer. You can use full-fat coconut milk, almond milk, soy milk, or even oat or flax milk! Just make sure it is unsweetened!

Instructions

Wash and scrub the potatoes under cool water. We are not peeling the potatoes so we want to make sure to get all the dirt off from the skin.

Cut the potatoes into evenly sized chunks about an inch or so thick and transfer them to a large pot of salted cold water.

Be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. 

Then turn the heat to high and cook until the water comes to a boil. Cook for about 10-12 minutes, or until a knife inserted in the middle of the potato goes in easily with almost no resistance. Carefully drain out all of the water.

As the potatoes are boiling, heat the vegan butter, milk, salt, and garlic together either in a small saucepan or in the microwave until the butter is melted and warm. Be careful to avoid boiling the milk. Set aside until ready to use.

Using a potato masher, mash the potatoes to the desired consistency.

Once your potatoes reach the mashed consistency that you like, pour in half of the butter/milk mixture and fold it into the potatoes using a wooden spoon. Repeat with the second half of the mixture and fold until just combined. We don't want to overmix the potatoes or they could get gummy.

Hint: One of the things I love about this recipe is that you don't need to peel the potatoes. Did you know that most of the potato's nutrition is in their skin?

Substitutions

• Dairy - As always, if you are not vegan, feel free to make these red-skinned mashed potatoes with regular milk or cream and regular butter!
• Sour Cream - Try adding half a cup of vegan sour cream to these red-skinned mashed potatoes to give it a tangy twist!
• Cream Cheese - for extra creamy potatoes, add 4 tablespoons of vegan cream cheese as you fold the milk and butter in. The cream cheese will melt along with it.

Variations

Instant Pot Instructions:

1. To make these red-skinned mashed potatoes in the instant pot, put the diced potatoes in the instant pot and cover them with 6 cups of salted water. Pressure cook for 10 minutes and then do a quick release of the steam.
2. While the potatoes are in the instant pot, heat the vegan butter, milk, salt, and garlic together either in a small saucepan or in the microwave until the butter is melted and warm. Be careful to avoid boiling the milk. Set aside until ready to use.
3. Using a potato masher, mash the potatoes to the desired consistency.
4. Once your potatoes reach the mashed consistency that you like, pour in half of the butter/milk mixture and fold it into the potatoes using a wooden spoon. Repeat with the second half of the mixture and fold until just combined.

Crockpot Instructions

1. To make these red-skinned mashed potatoes in the crockpot, place the potatoes, milk, 2 cups vegetable broth, and garlic in a slow cooker, with the garlic sitting on top. Cover and cook for 4-5 hours on high or 7-8 hours on low. When the potatoes are very tender, mash directly in the bowl of the slow cooker to incorporate everything to your desired consistency.
2. Fold in the butter after mashing.

Check out this other delicious Thanksgiving recipe here!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. Please see below for the equipment you will need.

• Sauce Pan
• Dutch Oven
• Potato Masher
• Colander

Storage

These red mashed potatoes will store for 3-5 days in the fridge. Store in an airtight container or cover a bowl tightly with plastic wrap.

While we do advocate for making these fresh, these potatoes can be frozen for up to three months.

Top tip

If the potatoes are too thick, add more dairy-free milk. Additionally, when reheating, I like to add a tablespoon or two of dairy-free milk to get them back to creamy. Cold mashed potatoes can get a little on the thick side.

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.