How to make Garlic Mashed Red Skinned Potatoes
Use this red skin mashed potato recipe to make the best garlic red skin mashed potatoes. These garlic mashed red potatoes are made with red bliss potatoes.
Slice off the very top of the garlic bulb and place it on a square piece of foil or use a (garlic baker). Drizzle garlic bulb with olive oil and wrap securely, Bake in a 425-degree oven for about 35 minutes until soft. Remove from oven and carefully unwrap.
While garlic is cooking, wash and scrub potatoes well, chop into quarters.
Put the quartered potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork-tender, about 20 to 30 minutes.
Drain potatoes well and replace them back into the pot. Cover with a clean dish towel to keep warm.
Place heavy whipping cream, and butter into a small saucepan and heat just until butter is melting, remove from heat.
Remove the meat of the garlic by carefully pressing on the bottom of each clove to push it out of its paper and place them in a small bowl, mash using a dinner fork.
Add cream butter mixture and mashed garlic to potatoes and mash gently using a hand potato masher
Add salt and pepper to taste and spoon into a large serving bowl, top with chopped chives and serve immediately.
Calories: 439kcal | Carbohydrates: 39g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 192mg | Potassium: 1080mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1116IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 2mg