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Jun 6, 2011 06:12 PM

chunky mashed red skin (on) potatoes

I usually make whipped potatoes and they are fluffy and super creamy and smooth. However, I did have at dinner out a couple of weeks ago, some chunkier red skin (on) garlic mashed potatoes.
Any tricks to making these?

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  1. Boil the peeled garlic with the potatoes, mash with a potato masher and warm cream and butter...if you liked them at a restaurant, odds are the "secret" was lots of butter, salt and black pepper.

    2 Replies
    1. re: escondido123

      I second the butter salt and pepper but I don't mash mine. Use a wooden spoon and smash them so that there are still chunks of potatoes.

      1. re: smartie

        yes--not too much mashing.

        as for the garlic part--roast a head of garlic in the oven and mash it in. if you don't have the time for whatever reason, you can also toss the cloves in with the boiling potatoes so they soften and are less pungent.

    2. As seen on Cooks Country or ATK, you can also make mashed potatoes by dicing the raw potatoes and cooking them gently in milk, with or without garlic. Then just mash to desired texture.

      1. Agree with mashing in a roasted clove or two. Asiago cheese is also fantastic shredded into mashed red bliss.

        1. Also crush my red potatoes rather than mash too much - red potatoes are made for that. I add browned butter and chives along with cream, roated garlic and seasoning. Oh, and black garlic and cream is wonderful as well. The odd time I add crushed mustard seed that I've toasted first and maybe some caramelized shallot.

          1. These Parmesan Smashed Potatoes from Barefoot Contessa are amazing, and yes, there is butter, sour cream, half & half and cheese, so definitely not low cal! You could add garlic as well and even omit the cheese.

            Ina says to use a mixer for the potatoes, but I just smash them with a spoon so the texture is chunky.