Add a classic side dish to your dinner menu with these Garlic Mashed Red Potatoes with Chives! The red skin mashed potatoes can also be cooked in the Instant Pot or pressure cooker.
It’s difficult to find the perfect mashed potatoes 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 red mashed potatoes with chives are the perfect recipe to add to any menu. Enjoy them with turkey tenderloin, baked lemon pepper chicken drumsticks and a side of roasted broccoli and cauliflower.
Garlic red mashed potatoes recipe
Red mashed 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.
Instant Pot mashed red potatoes
Add the potatoes to an 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 pressure for 10 minutes. When the cooking time is up, allow a natural release for 5 minutes, then turn the valve to venting. Carefully remove the lid once the steam is released.
Stove top red skin mashed potatoes
You can also place the cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add salt to the water. Turn the heat to high and bring the water to boil. Reduce the heat to low to maintain a simmer and cover. Cook for 15 to 20 minutes or until you can easily poke the potatoes with a fork.
Tips for making mashed potatoes:
Are red potatoes OK for mashing?
Yes, they are great for mashing! They are some of the best skin-on mashed potatoes. They are thin-skinned and creamy.
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.
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?
Yes! 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!
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.
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