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.
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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:
- 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.
- 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.
- 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.
Crockpot Instructions
- 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.
- Fold in the butter after mashing.
Check out this other delicious Thanksgiving recipe here!
FAQ's
Yes these red skinned mashed potatoes are entirely gluten and grain free!
Peeling the potatoes is entirely up to you! I prefer the skins on the potatoes, I find that it gives the added layer of texture that I enjoy from mashed potatoes. The only nutrient that you will lose when you peel the potatoes is fiber. So if you want the extra fiber, keep em on! If you don't care and want super creamy potatoes, go ahead and peel them!
Yes! All the ingredients listed above are Whole30 compliant. I bet your guests won't even know that they are eating a healthy mashed potatoes!
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.
Garlic Red Skin Mashed Potatoes
Ingredients
- 5 lbs Red Potatoes
- 10 cloves Garlic
- ½ cup Vegan Butter
- 1 cup Plant Milk I used almond
- 4 tablespoons chopped Rosemary
- 1 teaspoon Salt
- 1 teaspoon Pepper
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 over mix the potatoes or they could get gummy.
Notes
Nutrition
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
Carmy says
I am obsessed with mashed potatoes and love the garlic in this recipe. Even better, not having to peel the potatoes save so much time.
Alexandra says
So simple to prepare, and utterly creamy and delicious. These mashed potatoes will be made on repeat over the festive season!
Ruth says
This was absolutely delicious!
nancy says
you had me at No peeling required!! the recipe is super fluffy! Totally making this for Thankgsgiving!
Jean says
this turned out so delicious, love how easy to enjoy this recipe and its vegan.
Emily says
These Garlic Red Skin Mashed Potatoes are so tasty and they're the perfect side dish! We really enjoyed them!
Amanda Scarlati says
These potatoes were so good! Loved the rosemary in them and I'm planning to make them for Christmas too!
Julia says
This was lovely. I love russet potatoes anyway and this just took it to the next level. Delicious.
Choclette says
Yay, I'm so excited by this post. I'm the only person I know (until now) that mashes with skins on. There's so much lost nutrition if you throw away the skins. Your red skin version looks ace.
Chris says
Yum!! I love mashed potatoes and when I saw this recipe I needed to give it a try! Just wow. I'm speechless! These mashed potatoes with garlic are another level. Literally so delicious.
Oscar says
I had a dinner party and a few of my vegan friends attended so I made these mashed potatoes. Everyone loved it and nobody even noticed they it was a vegan recipe. A win for everyone.
Elizabeth says
This is exactly my kind of recipe! Love that it’s vegan - must make this.
Addie says
So thick and creamy! Such a great side dish.
Jeri says
These Garlic Red Skin Mashed Potatoes are easy and delicious, so flavorful!
Kristina says
Love these mashed potatoes! I keep a lot of the skin in for extra texture and flavor.