Red Skinned Mashed Potatoes With Rosemary And Garlic
Who doesn’t love mashed potatoes? They happen to be a favorite of mine, especially when they are like these Red Skinned Mashed Potatoes With Rosemary And Garlic. These potatoes are loaded with roasted garlic, fresh rosemary, and buttermilk. I’m glad you’re here, and I really hope you love these mashed potatoes! Let’s talk more about this recipe, cause it’s a good one!
I love cooking with fresh produce and giving you great recipes that are easy for busy families that are homemade and taste great.
If you’re a follower of the blog, then you may have made my gold mashed potatoes. They are popular on the site, but I wanted to give you all another recipe I make often that is just as amazing in its own way, and I know you’ll enjoy these mashed red skinned potatoes too.
These potatoes are easy to make yet really impressive, especially when you pair them with a pork shoulder braised in apple cider. I also love these with some roasted carrots or short ribs. You can even make them in advance and reheat them when ready to serve!
What You’ll Need For Red Skinned Mashed Potatoes
The recipe card will have all the ingredients you need, but I wanted to leave some info here about some of the ingredients that I think are important to know.
Amy’s Expert Tips For Roasted Garlic Mashed Potatoes
These are some tips that will help you make these potatoes, but the full instructions are in the recipe card, so be sure to head to the bottom of the post to check it out.
The garlic can be roasted ahead of time and refrigerated in a container with a lid until you’re ready to make the potatoes. Roasting the garlic takes an hour, so do that ahead of time if you know you won’t be able to while you’re making the mashed potatoes.
If you’re trying to make these in advance, or at least get a head start, don’t cut the potatoes in advance and then refrigerate them for later. They will oxidize and turn brown. Cut them when you’re ready to cook them.
You can use either baby red potatoes or larger size, depending on what you are able to find where you shop. You don’t need to peel the potatoes either!
If you can find full fat buttermilk, I recommend it. Full fat makes for a creamier result. If you can’t find full fat buttermilk, just use low fat.
Cut the potatoes. Cook until easily pierced with a fork.
Roast the garlic. Squeeze out the cloves. Add to the potatoes with the rosemary and buttermilk.
Amy’s Ideas And Tips For Flavor Variations
There are so many ways you can add tons of glorious flavor to these potatoes. I’ll share just a few with you here, but feel free to let your imagination run with this recipe!
If you’re making these during garlic scape season, try using some compound butter with garlic scapes to add an extra garlicky punch.
Substitute the butter for bacon grease!
Want extra tang in your potatoes? Try stirring in some goat cheese, plain or herbed! Or you can try some homemade creme fraiche!
Stir in some easy basil pesto!
Add some grated parmesan or romano to your mashed potatoes!
I hope you enjoy these red skinned mashed potatoes with rosemary and garlic! Please leave a rating or comment if you loved this recipe. If you have recipe questions, don’t hesitate to ask. I am glad to help. Happy Cooking!
Mashed Red Skinned Potatoes With Roasted Garlic
These Red Skinned Mashed Potatoes with Rosemary and Garlic are an easy recipe that still feels sophisticated. they are perfect for holidays and entertaining, or any other night of the week!
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
3 heads of Garlic
2 Tablespoons of Oil
2 pounds of Red Skinned Potatoes
1 1/2 teaspoons of Salt
1/2 teaspoon of Pepper
1 Tablespoon of Fresh Rosemary
4 Tablespoons of Unsalted Butter
1/2 to 2/3 of a cup of Buttermilk (full fat is best)
Instructions
- Start by roasting the garlic. Heat your oven to 400 degrees. Cut the top off each head of garlic and drizzle a little oil on the top of the cut heads of garlic. Wrap each head of garlic in foil individually. Place the foil wrapped garlic in a small casserole dish and roast for one hour. Remove from the oven, allow to cool and unwrap the foil. Squeeze the roasted cloves out of the heads into a bowl and set aside. Now to cook the potatoes!
- Put a large stockpot of water on to boil.
- While the water boils, cut the potatoes into equal size pieces. If the potatoes are really small, you could just cut them in half. If they are larger, you may have to cube them.
- Add the potatoes to the boiling water and once the water is back to a boil turn the heat down to medium high. Cook until easily pierced with a fork, about 8 to 10 minutes.
- While the potatoes cook chop the fresh rosemary. One or two large sprigs will get you the 1 tablespoon you need.
- Turn off the heat and drain the potatoes once they are cooked. While they are draining, add the 4 tablespoons of butter to the pot you cooked them in to let it melt.
- Add the potatoes back to the pot, and sprinkle them with the tablespoon of rosemary, the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- Begin to mash the potatoes, adding the roasted garlic as you mash them. Pour in the buttermilk and continue to mash to your liking. If you want them chunky or more smooth will depend on how much you mash them.
- Once they are mashed, use a large spoon to stir them to make sure the garlic and seasonings are nicely blended. Serve and enjoy!
Notes
Reheating and Storage– These will keep in a tightly sealed container with a lid for up to 5 days. They reheat nicely in the microwave.
Other Tips– The garlic can be roasted in advance to save time if you don’t have an hour to roast it the day you want to cook and serve the potatoes. Just store the garlic in a lidded container in the refrigerator until you are ready to cook the potatoes.
The whole recipe can be made in advance also, if you are trying to meal prep or cook some of a holiday meal ahead of time.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sides and Salads
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 330
- Sugar: 3.6 g
- Sodium: 643 mg
- Fat: 13.7 g
- Carbohydrates: 48 g
- Protein: 8 g
- Cholesterol: 22.6 mg
I love mash potatoes! These ones sound really nice and perfect for this season.