Mashed Red Skinned Potatoes with Garlic

These creamy Mashed Red Skinned Potatoes are rich, buttery, and full of garlicky flavor—with a subtle tang from sour cream and an optional cheesy twist. They’re the perfect side dish for weeknight dinners or holiday dinners and can be made in the Instant Pot or on the stovetop.

I’m all for a good mashed potato recipe. If you’re also a fan (or maybe you’re in charge of mashed potatoes for Christmas dinner), you should try my Yukon Gold Mashed Potatoes. This recipe is easy, requires a handful of ingredients (most of which you likely already have), and is incredibly flavorful.

If you enjoy this recipe and want more cheesy potatoes, you’ll also want to check out my Cheesy Twice-Baked Mashed Potatoes Recipe. They are a delicious twist on classic mashed or twice-baked potatoes!

Why You’ll Love This Recipe

• Foolproof & Fast: Instant Pot or stovetop, these mash up beautifully every time.
• Flavor Packed: Garlic-infused butter, sour cream, and optional cheese make every bite creamy and decadent.
• Crowd Friendly: Serves a hungry family or makes the perfect holiday side dish.

Ingredients & Substitutions

• Red Potatoes: Naturally creamy with a subtle earthy flavor and pretty red skins that add texture and nutrients. Yukon Golds work well if you prefer an even richer, buttery mash.
  
• Water or Chicken Broth: Chicken broth gives the potatoes a savory boost. Use vegetable broth for a vegetarian version or plain water for a more neutral taste.
• Unsalted Butter: Rich, creamy flavor without extra salt. If using salted butter, cut the added salt back a little.
• Garlic: Fresh garlic is best for bold, aromatic flavor. For something milder and sweeter, swap in 2–3 cloves of roasted garlic. In a pinch, ½ teaspoon of garlic powder works too.
• Half & Half: Creates that silky, creamy texture. Warm it first so the potatoes stay hot and fluffy. Whole milk or light cream can stand in if needed.
• Full-Fat Sour Cream: Adds tang and extra creaminess. Full-fat Greek yogurt is a great one-to-one substitute.
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Freshly Cracked Black Pepper: Balances the richness with gentle heat. 
• Freshly Shredded or Grated Cheese: Cheddar, Parmesan, Gruyère, or a melty blend make these potatoes extra indulgent. Leave it out for a classic version.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Mashed Red Skinned Potatoes

Quick Overview

• Pressure cook or boil the potatoes. 
• Warm up the cold ingredients. 
• Mash the potatoes & fold in the milk and butter mixture. 
• Add more salt and pepper if needed.

Step by Step Instructions

1. Cook the Potatoes: Place the potato halves directly into the bottom of the Instant Pot. Pour the chicken broth on top. Option: Place potatoes in a large pot. Fill it with water or broth so the potatoes are completely covered. Bring to a boil and boil for 20-25 minutes or until fork tender.
2. Adjust Instant Pot Settings: Place the lid on the pot and be sure the valve is switched to the sealing position. Select Pressure Cook (manual) and High Pressure. Set the timer to 10 minutes. When the timer goes off, quick release (valve switched to venting) immediately and turn the pot off.

3. Sauté the Garlic: While the potatoes are cooking, melt the butter over medium heat. Sauté the garlic in it for 1-2 minutes.
4. Make the Butter Mixture: Turn the heat to low and add the half and half, sour cream, salt, pepper, and cheese (if using). Stir until smooth.

5. Mash the Potatoes: Drain the potatoes. Mash the potatoes using a ricer, handheld potato masher, or electric mixer.
6. Combine & Serve: Stir in the butter mixture and garnish with additional butter pats, chives, and cracked pepper if desired.

Recipe Serving Suggestions

Mashed red skinned potatoes can be served with a variety of dishes. Here are just a few of my favorites:

• Air Fryer Chicken Fried Steak: The perfect weeknight comfort food meal.
• Brown Sugar Garlic Pork Tenderloin: Made with a yummy spice rub and a brown sugar glaze, this pork tenderloin will easily become your new favorite dish to whip up!
• BBQ St. Louis Ribs: These ribs are tender, sweet, saucey, and caramelized on top.
• Cast Iron Flank Steak: Perfectly seared in the pan, this steak is juicy and tender and a great option for date night dinners!

Don’t forget the Brown Gravy!

Expert Tips

• Cut the potatoes in half. This ensures they cook fully.
• Use full fat ingredients. While low fat sour cream or lower fat milks can be used for this recipe, full fat dairy products yield the creamiest and most flavor garlic mashed potatoes.
• Leave the skin on. The skin adds delicious flavor and texture. Plus not peeling the potatoes saves time! 
• Don’t forget to drain the broth. Remove all of the cooking liquid before mashing the potatoes. 
• Use the proper mashing tool. If you like lumpy potatoes, be sure to use a potato masher. For super smooth potatoes, use a ricer. Some like to use a hand mixer, which can make red skin potatoes dense and gummy. I recommend low speed with an electric mixer and a light hand.
• Be sure to heat the cold ingredients. Cooking the garlic makes it less pungent. Heating the dairy mixes into the potatoes better and prevents the mash from getting cold.
• Brown the butter. Before you add the garlic, heat the butter until it becomes foamy and brown bits form.
• Add cheese. Add 1/2 – 1 cup of cheese to the butter mixture on the stove, like cheddar, parmesan, gruyere, or pepper jack. Add an extra splash of half and half if the potatoes are too thick. 

Most Common Mistakes

• Using Cold Dairy: Cold ingredients cool down the potatoes and create a gummy texture. Warm half & half and sour cream first.
• Overmixing: Overworking the potatoes activates starches and makes them gluey. Mash just until smooth.
• Underseasoning: Potatoes need more salt than expected. Taste and adjust before serving.

Additions & Variations

• Herb Boost: Fold in 2–3 Tablespoons chopped fresh chives or parsley at the end. 
• Bacon & Onion: Add ½ cup cooked bacon bits and sautéed green onions for a loaded-style mash.
• Roasted Garlic: Swap fresh garlic for 2–3 cloves roasted garlic for a sweeter, mellow flavor.

Freezing & Reheating

How to Freeze

• Allow the mashed red skin potatoes to cool completely in the fridge for a few hours overnight.
• Portion desired amount into freezer safe bags or airtight containers.
• Store in the freezer for 2-3 months.

How to Reheat

Add a splash of milk, cream, broth, or water to leftover reheated potatoes to reach desired consistency. They tend to try out.

• Stovetop: Heat over medium heat, stirring frequently until heated through.
• Microwave: Microwave for 3-4 minutes in microwave safe dish. Stir. If needed, continue to microwave in 1 minute intervals, until heated through.
• Oven: Spread the potatoes in an even layer in a baking dish. Bake at 350 for about 25-35 minutes, or until heated through.

Serving

• Keep Warm: Cover and keep on “warm” in the Instant Pot or a slow cooker for up to an hour before serving.
• Add Extra Half & Half: Add an extra splash of half & half right before serving. Mashed potatoes will thicken as they sit out and cool down. 
• Make Ahead: Mash up to 2 days in advance. Reheat gently with a bit more half & half to loosen.

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