Creamy Red Mashed Potatoes (Skin On)

One of my absolutely favorite forms of a potato is a mashed potato. Combine my love for red potatoes, and you've got these buttery, fluffy and creamy red mashed potatoes (with the skin on - so NO peeling!) Easy to assemble ahead of time, and no need for a fancy expensive stand mixer either. Pure (red) bliss is just minutes away!

creamy garlic and herb red mashed potatoes in a bowl with rosemary on top

Potatoes in all forms are just totally delicious like my roasted sweet potato rounds with ricotta or fried into a crispy homemade potato latke. These mashed taters are just so silky smooth, creamy, and packed with flavor you won't be able to stop at just one scoop.

TL; DR Summary - Creamy Red Mashed Potatoes

👩🏼‍🍳 Cook Level: Easy/Beginner
⏱️ Cooking Time: 40 minutes
🗝️ Key Ingredients: Red potatoes, butter, garlic powder, dried herbs (parsley), sour cream, milk or half and half, fresh rosemary.
📖 Dietary Info: Dairy, nightshades (potatoes)
😋 Taste: Silky smooth, buttery, garlicky, and creamy.
💖 Why You'll Love: Silky, creamy, fluffy red potatoes mashed with aromatics like rosemary and garlic, perfect for any dinner, but especially big holidays like Thanksgiving, Christmas, or even Easter.
🍽️ Best Served With: Pan fried chicken cutlets, lemon pepper chicken leg quarters with garlic butter, Italian turkey meatballs, or dutch oven braised short ribs are amazing when paired with these red bliss mashed potatoes.

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TL; DR Summary - Creamy Red Mashed Potatoes
Trusty Tips and Key Reminders
The Main Ingredients
Red Bliss Mashed Potatoes Swaps and Substitutions
How to make red skin on mashed potatoes
Mistakes I've Made (so YOU don't have to!)
Red Bliss Mashed Potatoes FAQs
Round out your Thanksgiving sides with these:
Creamy Red Mashed Potatoes

Trusty Tips and Key Reminders

You can use a potato masher for a more controlled texture and consistency, but I also used a hand mixer on a low speed. I found it easier than mashing, but of course, that's entire up to you.
When cooking the potatoes, do NOT over boil. In my first test, I boiled for 45 minutes and they were too soft. I find at approximately 30 minutes they were perfect. Also, be sure to drain the potatoes well!
Potatoes are at perfect cooking texture when you an insert a butter knife into a slice of the potato was ease.
I prefer the skin on with red potatoes, because not only do they add a subtle shift in texture, but they have nutrients in them. It's one less thing to worry about when it comes to making potatoes for dinner, you don't need to peel them.

The Main Ingredients

Ingredients to make garlic herb red bliss mashed potatoes.

Red Skin Potatoes - these low-starch potatoes make the creamiest, chunky, decadent mashed potatoes! We keep the skin on here, as it gives the mash a wonderful texture and added color.
Butter - butter gets mixed into the potatoes as they are mashed together to add to the creamy texture.
Sour Cream - my secret ingredient for making creamier, tastier, mouthwatering potatoes. We use just a quarter of a cup of sour cream and it makes a world of a difference. It was actually a last minute decision for me to add this in, as when I first tested this, I didn't use it. I'm so glad I added it in this time.
Half and Half - you can also use heavy cream or regular milk here too, but it's an absolute necessity when making mashed potatoes to add in some liquid.
Garlic Powder - Adding just a hint of garlic powder gives the red skin mash the flavor we're aiming for. You can also use fresh garlic cloves too.
Fresh rosemary - a few sprigs of rosemary gives the earthy flavor for our potatoes.
Dried parsley - I typically don't have fresh parsley in the house and it tends to go to waste, but dried parsley goes a long way in this mash potato recipe.
Salt - we add salt in at the end to round out the flavors and balance out the garlic and herbs.

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Red Bliss Mashed Potatoes Swaps and Substitutions

Swap out all dairy for dairy-free alternatives such as butter for dairy-free butter, or use almond or oat milk instead of the regular milk.
Add in fresh garlic instead of garlic powder, but be sure to mince the garlic instead of chopping (we don't want large chunks).
Use Russet potatoes if you don't like (or can't find) red potatoes.

How to make red skin on mashed potatoes

Step 1: Bring a large pot of water to a boil. Rinse and scrub any excess dirt off of the potatoes, slicing larger ones in half. Cook the potatoes for 30 minutes or until just fork tender. Drain well then add to a large mixing bowl.

boiled potatoes in a bowl blended with a hand mixer

Step 2: Using a hand mixer on the lowest setting, or a potato masher, mash or mix the potatoes until they break apart and begin to resemble a "mashed" consistency.

butter, cream, and sour cream added to blended potatoes in a bowl

Step 3: To the potatoes, pour in the milk or half and half, add in the butter, and sour cream, then mix again on a low setting to combine.

garlic, parsley, and rosemary added to a bowl of mashed potatoes

Step 4: Once the liquid ingredients are fully incorporated, switch to a spatula. Add in the garlic powder and dried parsley, and the sprigs of fresh rosemary, mixing again with a spatula (NOT the whisk or masher) until everything is combined and the potatoes are creamy and blended.

Mistakes I've Made (so YOU don't have to!)

Do not over-mix or whisk to potatoes! Personally, I always suggest switching to a spatula to fold in the herbs. Too much mixing can cause the potatoes to become gummy, chewy, and tasteless. I've experienced many a situations where my potatoes come out incredibly dense and hard to eat.
Do not over estimate the garlic powder. Trust me, you do NOT want to do what I did my first Thanksgiving and use an insane amount of garlic that ends up making the potatoes entirely inedible. Measure it out with the measuring spoons, and add in a PINCH more as you taste.
Do not forget to taste test after you add in the wet ingredients, and then again as you add in the salt and dried herbs. The potatoes need to be balanced, so taste testing after each round of mixing is crucial to ensure that the potatoes are well mashed, the flavor is balanced, and the garlic isn't too overpowering.

Red Bliss Mashed Potatoes FAQs

Are these red mashed potatoes easy to prepare ahead of time?

Yes, I would prepare them just 1-2 days ahead. You can add to a glass pyrex with an airtight container and store in the fridge. When it's time to reheat, reheat in an oven-safe dish at a low temp (325º), covered with an oven-safe top, until fully warmed through. The consistency should be soft and fluffy, not hard and lumpy.

If I made too much, what can I do with extra mashed potato?

Some suggestions for having leftovers is to make a classic shepherd's pie or make homemade tater tots.

What can I substitute for milk in the potatoes?

Soy milk, almond milk, oat milk, fat free, whole milk, even half and half or heavy cream. We aren't adding too much of the milk here as we are also using the butter and sour cream also.

Should I use a regular whisk, hand mixer, or a potato masher for the red mashed potatoes?

This is a great question, and from experience, I recommend using a hand mixer on the LOWEST setting to get things going, and then, when you have the potatoes fully broken down and the liquid ingredients are incorporated, switch to a spatula to fold in the herbs. Too much mixing can cause the potatoes to become gummy, chewy, and tasteless.