Add a classic side dish to your dinner menu with these Garlic Mashed Red Potatoes with Chives! The potatoes can also be cooked in the Instant Pot or pressure cooker.
On any Thanksgiving dinner menu you can expect to see mashed potatoes included in the spread. But it’s so difficult to find the perfect recipe. You know, the creamy, smooth mashed potatoes that aren’t lumpy and have great flavor. The kind of mashed potatoes that make stretchy pants a necessity on Thanksgiving. Garlic mashed red potatoes with chives are the perfect recipe to add to my holiday menu. Mashed potatoes are a staple recipe at any Thanksgiving dinner and this recipe is sure to impress!
How do you make garlic mashed red potatoes?
Garlic Mashed Red Potatoes are a classic dish made with red potatoes, garlic, chives, butter, heavy cream, chicken broth, salt and pepper. Cook the potatoes in a pressure cooker or stockpot. Mash potatoes together with the other ingredients until smooth and creamy. Serve with additional butter and garnish with chives.
Tips for making mashed potatoes:
How do you make mashed potatoes really creamy?
Butter and cream! While this isn’t the most calorie conscious way to achieve great mashed potatoes, they do ensure creaminess. Make sure you bring the butter and cream to room temperature before incorporating into the potatoes – the potatoes will absorb them easier and make sure it’s easier to mix together.
Which potato is best to use for good mashed potatoes?
Normally for mashed potatoes you’ll see recipes calling for Yukon Gold since they have a lower starch content, but I love the flavor of red potatoes. You can even leave some of the skin on your potatoes to add a little color and flavor to the dish!
How many potatoes should you make per person for mashed potatoes?
You’ll want to allocate ⅓ or ½ pound per person. So if you are having 10 people at your dinner, you’ll need to make sure you grab a 5 pound sack of potatoes on your next grocery trip.
Can I make mashed potatoes without milk or cream?
If you want to make this recipe dairy-free, you can substitute almond milk, soy or another milk replacement. Adding in vegetable broth with a milk substitute can be a good way to ensure they maintain some of its creamy texture!
Can I add sour cream to my mashed potatoes?
Sour cream definitely adds to the creamy texture of mashed potatoes, and would even go great with the chive taste in this recipe! Use about ½ cup of sour cream per cup of milk that the recipe calls for.
Can I leave the skin on my potatoes to make mashed potatoes?
Sue thing! On some varieties the skin may be harder to chew, but the red potato skin is great! The skin from a Yukon Gold potato is great as well if you want to skip peeling your potatoes.
What herbs are good in mashed potatoes?
I love the chive flavor in this recipe, but you can also add other herbs like rosemary, thyme or even parsley. Whatever suits your taste!
I found that this recipe has all your bases covered when it comes to the perfect creamy and smooth mashed potatoes. And the garlic and chives give it the perfect flavor to complement your thanksgiving turkey or grandma’s gravy recipe.
If you want to try a mashed sweet potato recipe, this Brown Butter and Rosemary Mashed Potato recipe is perfect feature alongside this recipe. Need help planning the rest of your menu for Thanksgiving and holidays? Here are my favorite side dishes to bring:
Holiday Side Dish Recipes
- Wild Rice and Quinoa with Apple Cranberry and Greens
- Apple Cranberry Sauce with Orange and Ginger
- Balsamic Roasted Butternut Squash with Brussels Sprouts and Pomegranate
- Winter Harvest Salad with Wild Rice, Cranberries and Citrus
Garlic Chive Mashed Red Potatoes
- 2 pounds red potatoes, cut into 1.5" pieces
- 1 cup beef or chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 6 cloves garlic, minced
- 3 tablespoons chives
Place the potatoes in the Instant Pot or electric pressure cooker. Pour in the broth, salt, and pepper and stir. Secure the lid and turn the valve to sealing. Cook on Manual High for 10 minutes. When the cooking time is up, allow a 5 minute natural release, then turn the valve to venting. Carefully remove the lid.***
Add butter, heavy cream, garlic, and chives and mash together with potatoes until smooth using a potato masher or hand mixer. Season to taste with more salt or pepper if desired.
Nutrition InformationCalories: 172, Fat: 4.6g, Saturated Fat: 2.9g, Cholesterol: 16.4mg, Sodium: 266.4mg, Potassium: 761.6mg, Carbohydrates: 29.9g, Fiber: 4.4g, Sugar: 1.9g, Protein: 3.6g, Vitamin A: 5.2%, Vitamin C: 62.8%, Calcium: 3.8%, Iron: 8.3%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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