Kitchen notes · a little help before you start
Mashed Red Potatoes
Mashed Red Potatoes is made with red potatoes, minced garlic, and heavy cream.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 10
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
red potatoes (cut into 2-3 inch pieces)
In the method: Add the potatoes and cook for 20 minutes or until tender.
butter (I use salted butter)
In the method: Bring a large pot of salted water to a boil.
minced garlic
In the method: Add the garlic and cook for 45 seconds, stirring continuously.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 pounds red potatoes (cut into 2-3 inch pieces)Ingredient note
Source: 1/2 cup butter (I use salted butter)Ingredient note
Source: 1 tablespoon minced garlicIngredient note
Source: 1 1/2 cups heavy cream (warmed)Ingredient note
Source: 1 1/2 teaspoons saltIngredient note
Source: 1/2 teaspoon pepperIngredient note
Source: 2 tablespoons chopped parsleyIngredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 6 steps completeMake room for Mashed Red Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Sprinkle with parsley, then serve immediately.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Bring a large pot of salted water to a boil.
Which preparation step should I plan for?
Stay with the pan for the frequent stirring called for in the method.
What check should I look for as it cooks?
Add the potatoes and cook for 20 minutes or until tender.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
The easiest way to mash potatoes is with a potato masher. If you want super smooth potatoes, you can also try using a potato ricer, be sure to peel your potatoes if this is your goal. Another alternative is you can beat your potatoes with a hand mixer. Be sure not to mash your potatoes in the food processor. If you try it that way, you’ll end up with gluey potatoes that aren’t pleasant to eat. Cut your potatoes into similar sized pieces so they cook evenly.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.