Nothing says comfort like a classic side of creamy mashed potatoes. What I love about this creamy garlic had herb mashed red potatoes recipe is my extra special ingredient used to make this the creamiest version of a mashed potato you'll find. Plus, we'll break down tips for success and the best ways to pair this recipe. Hint, it's not just for Thanksgiving!
Holiday season is the best time for all the delicious recipes we've been waiting to make all year. Most recipes like chicken thighs or even a roasted squash recipe are great no matter the season, so are these mashed potatoes.
Ingredients to make garlic herb red 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 because WOW!
- 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.
- 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.
How do I make this mashed potato recipe?
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.
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.
Step 3: To the potatoes, pour in the heavy cream, add in the butter, and sour cream, then mix again on a low setting to combine.
Step 4: Add in the garlic powder and dried parsley, and the sprigs of fresh rosemary, mixing again until everything is combined and the potatoes are creamy and blended.
A few hints:
- 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 30-35 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.
Recipe Swaps and Substitutions:
Here are some of my recommendations when making this recipe your own:
- Butter - Swap out the regular butter for a vegan-friendly version to keep it dairy-free
- Sour Cream - You can use your favorite sour cream alternative like Kite Hill for this recipe. I do recommend using some sort of "cream" as it does make the mashed potatoes way creamier and flavorful.
- Potato - If you want to use russet or yellow potatoes, you can swap out the red skin variety. Cook the potatoes a few minutes more, and follow the directions in the recipe card.
Ways to pair this recipe
Why use red vs yellow potatoes?
Red potatoes, or known as red bliss or red skin, are known for being low starch, and are considered a waxy potato. The less starch they have, the creamier they will be, especially when we add sour cream, half and half, and butter to them. Thicker, chunky, creamy mash is what we're aiming for here!
Russet potatoes, or a yellow potato hold moisture and have a higher starch content, making them better for a airy and whipped potato. There's nothing wrong with this, if this is what you're looking for. It's just an entirely different style of potato recipe, which makes them perfect for a shepherd's pie!
Storing and freezing red mashed potatoes
You can place any leftovers in an airtight container and place in the fridge. These will stay good for up to 4 days in the fridge. I would recommend adding to an oven-safe dish to reheat on a 300º oven for 15 minutes.
For freezing: You can add them to a freezer-friendly container for up to two months. When you want to defrost, let them thaw in the fridge overnight and reheat in the oven.
Hungry for more?
Looking for other recipes to pair this with? You've gotta try these!
Creamy Garlic and Herb Mashed Red Potatoes Recipe
- 1 hand mixer
- 1 potato masher
- 1 large bowl
- 1 large pot
- measuring spoons and cups
- 1 cutting board
- 1 sharp knife
- 1 strainer or slotted spoon to drain the potatoes
- 6 medium red skin potatoes scrubbed and pat dried
- 3 tablespoon butter
- ¼ cup cream or half and half
- 2 tablespoon sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon fresh rosemary
- ½ teaspoon salt
- 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.
- 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.
- To the potatoes, pour in the heavy cream, add in the butter, and sour cream, then mix again on a low setting to combine.
- Add in the garlic powder and dried parsley, and the sprigs of fresh rosemary, mixing again until everything is combined and the potatoes are creamy and blended.