Mashed Red Potatoes Recipe

5 from 9 votes

Mashed Red Potatoes Recipe

These Mashed Red Potatoes are creamy, garlicky, and full of Parmesan flavor, making them an easy side dish for weeknights or holidays.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

8 medium red potatoes, quartered
2 teaspoons minced garlic
4 tablespoons butter
¾ - 1 cup half and half, warmed
1 - 2 teaspoons garlic salt (with parsley flakes)
½ teaspoon pepper
¼ cup Parmesan cheese, shredded
fresh parsley, (optional)

Instructions

Place potatoes and garlic in a large pot and cover with water.
Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes (or until potatoes are tender).
Drain potatoes and place them back in a pot.
Add butter, half and half, garlic salt, and pepper. Use a potato masher to mash potatoes until desired consistency and combine ingredients until they are the preferred consistency.
Stir in cheese and top with fresh parsley. ENJOY!

Notes

Recipe Tips.

Cut the potatoes into similar-sized pieces so they cook evenly and are tender at the same time.
Warm the half and half before adding it so the potatoes stay hot and absorb the liquid more easily.
Add the half and half gradually, starting with ¾ cup, so you can control how creamy or thick the potatoes become.
Use a potato masher instead of a blender or food processor so the potatoes stay fluffy and do not become gummy. (Do not skip this step!)
Make-ahead tip: prepare the potatoes a day ahead, refrigerate them, then reheat gently with a splash of half and half and a little extra butter.

Store. Make them 24 hours ahead and store them covered in the fridge. Heat before serving. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Freeze. Freeze in an airtight freezer-safe container for up to 1 month, then thaw overnight in the refrigerator before reheating.

Nutrition