These garlic mashed red potatoes pack so much flavor that they will make any main dish shine. Creamy, soft and delicious. They are best served as soon as they are made, but are almost just as tasty reheated the next day.
How to make garlic mashed red potatoes?
Start with firm, fresh red potatoes. Organic are best since we will won’t be peeling them. Give them a good scrub, rinse and cut into 1-inch pieces. This will ensure that all those pieces of red skin are uniform, small and neat.
Once the potatoes are prepared, boil them in beef or chicken broth, not plain water. The broth will add flavor to the potatoes. There won’t be a single bland, tasteless piece left.
Garlic is cooked together with the potatoes until both are fork-soft, about 15-20 minutes, and can be mashed easily. We use a full head of garlic. No, it’s not too much. Boiling garlic will eliminate its strong smell and sharp taste. All that will be left is the mellow, delicious garlic flavor.
Once the potatoes and the garlic are soft, we drain the liquid off and mash them.
Finally, to make the mashed potatoes creamy and add even more flavor, we mix in a combination of butter and cream, and season with salt and pepper to taste.
How to keep mashed potatoes warm?
You can use a food warmer, or your stove if it has a warming function.
If not, let’s get creative. You can keep the potatoes in the oven set to the lowest setting, usually 170F. Make sure to use an oven-safe pan, and keep the potatoes covered to prevent them from drying out.
Alternatively, you can use a slow cooker set to ‘warm’.
If all else fails, wrap the potatoes in a pot in a couple of blankets and place them in an insulated beverage cooler. That will keep the potatoes warm for a few hours.
How to reheat mashed potatoes?
My favorite way is to use a skillet. It’s quick, easy and adds even more flavor to the potatoes. Melt a tablespoon of butter over medium heat, add the potatoes and evenly spread them across the bottom of the pan. Cover and cook for 2-3 minutes. Stir and continue cooking for another 2-3 minutes. Keep doing it until the potatoes are warmed up. This should take no more than 12-15 minutes if that.
To reheat mashed potatoes in the oven, place the potatoes in a baking dish, throw in the oven and turn the heat to 350F. No, you don’t need to wait for the oven to preheat. The potatoes will be warming up together with the oven. It will take about 30-40 minutes for the potatoes to reach the safe temperature of 165F. Give them a few stirs during the process to ensure quicker and more even heating.
What to serve these mashed potatoes with?
- 2 lbs red potatoes about 4 large potatoes; scrubbed and cut into 1-inch pieces
- 1 head garlic (cloves separated and peeled)
- 4 cups chicken stock (or broth, or water)
- 8 Tbsp butter (1 stick, softened)
- Kosher salt (to taste)
- Black pepper (to taste)
- 1/2 cup light cream warmed up
- 2 Tbsp fresh parsley whole twigs or chopped, for garnish
- Drop the potatoes and the garlic cloves in a sauce pan.
- Add the chicken or vegetable stock.
- Bring to a boil. Reduce heat and simmer for about 15-20 minutes or until the potatoes are soft.
- Drain. Add the butter and the spices.
- Using a potato masher, or a large fork, smash the potatoes and the garlic. Keep working until the butter, salt, pepper, and cream are blended in.
- Give the potatoes a quick stir. Serve hot garnished with parsley. Optionally, reserve some melted butter, about 2 tablespoons, and pour it on top before serving.