Description
These creamy, buttery red skin mashed potatoes are infused with rich roasted garlic for a steakhouse-quality side dish. Made with heavy cream, salted butter, and smooth roasted garlic, these mashed potatoes are perfect for special occasions or an elevated weeknight meal.
Ingredients
Units
Scale
- 6 red skin potatoes, quartered (peel on)
- 2 heads roasted garlic
- 1 cup heavy cream
- 1/4 cup salted butter
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Chives, for garnish
Instructions
Step 1: Prepare the Roasted Garlic
- Roast two heads of garlic using your preferred method (oven or air fryer). Set aside.
Step 2: Boil the Potatoes
- In a large pot, add cold water, salt, and quartered potatoes.
- Bring to a boil over medium heat and cook until potatoes are fork-tender (about 15-20 minutes).
Step 3: Warm the Cream & Butter
- While potatoes cook, heat the heavy cream and butter in a saucepan over medium-low heat.
- Do not boil—just warm through, then turn heat to low to keep warm.
Step 4: Mash the Potatoes
- Drain potatoes and return them to the hot pot to allow excess moisture to evaporate.
- Add roasted garlic and mash until smooth with some texture remaining.
- Pour in half of the cream mixture and continue mashing.
- Add the remaining cream, salt, and pepper, then gently fold using a wooden spoon or spatula.
Step 5: Serve & Garnish
- Transfer to a serving dish and top with extra pats of butter and chopped chives.
Notes
- For smoother mashed potatoes: Use a potato ricer instead of a masher.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating Tip: Warm on low heat with a splash of cream or milk.
- Perfect Pairing: Serve with steak, roasted chicken, or grilled salmon.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18 g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg