Garlic Redskin Mashed Potatoes

I have to tell you something you may never believe. Something almost unimaginable. For years I refused to accept it. I was convinced that it couldn’t be real, but it’s the honest truth.

Here it is.

When I met my husband, he didn’t like mashed potatoes. Seriously! This was something I had honestly never encountered in my entire life before. At first I didn’t know how to handle it. I knew he was a picky eater, but mashed potatoes? Isn’t that what picky eaters actually like? Like when you have Thanksgiving dinner and you’ve got someone who won’t touch half the food, you at least know they’re going to eat some mashed potatoes, right? The idea of someone disliking them was just something I couldn’t wrap my brain around.

Over the years I tried and tried to get him to like them. I would always order them at restaurants so he could taste them. I tried smothering them in gravy, or adding a new ingredient here and there to see if that would work. He kept telling me it was just a texture thing, but I refused to give up. I was convinced that one day he would come to his senses and realize what he had been missing for so many years.

And guys, I was right.

It was this recipe right here that got him hooked. I’ll admit that after almost 7 years he was finally starting to say “not bad” or “it’s alright” when I’d give him a bite of mine. But this was the first time I ever saw him eat a whole serving of mashed potatoes on his own. I think he even went back for seconds. I still remember him tasting them and saying “Wow, these have really good flavor!” Now he actually craves them. He actually gets excited when I make them. I can even make regular mashed potatoes and he’ll eat those too. This is the same guy who wanted nothing to do with them a few years ago. It’s truly a miracle. I consider it one of my greatest achievements in life.

For the rest of you mashed potato lovers, I’m sure I don’t have to convince you that garlic redskin mashed potatoes are nothing short of amazing. These are like the mashed potatoes you’d get at a restaurant along with a steak and a Caesar salad. Absolute perfection.

So let’s get to it!

What You’ll Need –

  • 8 small red potatoes
  • 1/3 cup sour cream
  • 1/4 cup whole milk (more or less depending on preference)
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup fresh parsley, chopped


To start, wash your potatoes and cut each one in half.

Place them in a saucepan and cover with water. I always leave the skins on. Bring water to a boil for about 15 minutes or until potatoes can be easily mashed with a fork.

Drain the water and transfer the potatoes to a large mixing bowl. Add in milk, butter, garlic powder, salt and pepper, sour cream, and parsley. I recommend starting with less milk and adding more depending on how dense/moist you want the potatoes. Begin mashing with a potato masher.

Once the potatoes are fairly smooth, you can use a hand mixer on medium speed for a minute to really fluff them up. Sometimes I do it this way, and other times I do the whole thing with just the potato masher. I actually like a few lumps in my mashed potatoes, because that’s how my Mema made them. It’s all a matter of preference.

I love serving these as a side dish with steak, meat loaf, or just about any meal. Give these a try with dinner this week and I’m sure you’ll please even the pickiest of eaters!


P.S. Stay tuned for another recipe tomorrow where I’ll share with you what I love to do with leftover mashed potatoes!



Garlic Redskin Mashed Potatoes

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Author leahstark


  • 8 small red potatoes
  • 1/3 cup sour cream
  • 1/4 cup whole milk
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup fresh parsley, chopped


  1. Cut potatoes in half. Cover with water in a saucepan and bring to a boil. 

  2. Boil for 15 minutes or until potatoes can be easily mashed with a fork.

  3. Drain potatoes and transfer to a medium size mixing bowl.

  4. Add all remaining ingredients to bowl. Mash with a potato masher until smooth.

  5. For fluffier potatoes, beat with a hand mixer on medium speed for one minute. 

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  • Reply


    March 4, 2017

    I have a daughter that isn’t super excited about mashed potatoes…seriously…so weird! πŸ™‚ These look delicious though, Leah! Great photos!

    • Reply


      March 6, 2017

      Haha, maybe this is more common than I thought! Crazy! Thanks so much, Tara!!

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