Creamy And Buttery Red Skin Mashed Potato Recipe

This easy cheesy garlic mashed potatoes recipe is the perfect side dish to serve with your next comforting dinner or holiday spread. Tender potatoes are boiled until soft, then mashed with fresh garlic, rich butter, whole milk, and melty Gouda cheese for the creamiest texture. So creamy and Good!!

Holiday meals always look a little different year to year, and I’ve learned to just roll with it. As long as there’s yummy food and great vibes, I’m good. If you know me, I’m always juggling ideas around this time too, especially when it comes to sides.

Mains are important, sure, but I’m usually thinking about what’s going to round out the plate and make everything feel complete. Here me out; it’s the SIDES.

It’s what they go back for seconds of. That’s exactly why these cheesy garlic mashed potatoes deserve a spot on your table.

They’re creamy, rich, and comforting in the best way, with soft potatoes, cooked-in garlic, buttery goodness, and Gouda cheese melting straight through.

Ingredients To Make This Buttery Red Skin Mashed Potato

• 3 lbs red potatoes, washed and scrubbed
• (Yukon Gold or russet potatoes also work)
• Water, for boiling
• Salt, to taste
• 6 garlic cloves, roughly chopped
• Garlic powder
• Onion powder
• Black pepper (white pepper can be used if preferred)
• 1 cup whole milk
• ½ cup butter, room temperature
• 7 oz gouda cheese, freshly shredded
• Fresh parsley, optional garnish

Instructions

Cut the washed and scrubbed potatoes into quarters. Add them to a large pot and cover with water.

Add a little salt to the pot and bring to a boil. Cook until the potatoes are very soft and easily break apart.

While the potatoes are boiling, add the chopped garlic cloves directly into the pot so they cook along with the potatoes.

Once fully cooked, drain the potatoes and garlic well. Mash lightly to break everything up.

Add garlic powder, onion powder, and black pepper. Mix gently.

Pour in the whole milk and add the butter. Mash and mix until the potatoes start becoming creamy.

Stir in the shredded gouda cheese and mix until fully melted and incorporated.

Taste the mashed potatoes and adjust seasoning with more salt or pepper if needed.

Optional fluffy finish: For an extra fluffy mashed potatoes, use a stand mixer with the whisk attachment and whip for a few seconds.

Garnish with parsley and an extra pat of butter if desired. Serve warm.

Cheese Options (If You Don’t Like Gouda)

If Gouda isn’t your thing, you can easily swap it out without changing the recipe:

• Sharp cheddar – classic, bold, and very familiar
• Monterey Jack – mild, creamy, and melts beautifully
• Mozzarella – extra stretchy and very smooth
• Parmesan – adds a salty, savory bite (use less since it’s stronger)
• Colby Jack – balanced and crowd-friendly

Storage Instructions

Store leftover cheesy garlic mashed potatoes in an airtight container in the refrigerator for up to 4 days. To keep them creamy, press a piece of plastic wrap directly onto the surface of the potatoes before sealing the container, or add a small pat of butter on top before storing.

When reheating, warm gently on the stovetop or in the microwave in short intervals, stirring in a splash of milk or a bit of butter to bring back that smooth, creamy texture.

These cheesy garlic mashed potatoes fits into just about any meal and never disappoints. They’re rich, comforting, and easy to customize depending on the cheese you love most.

More Southern Recipes:

• Sweet Chili Jerk Chicken Thighs Recipe
• Southern Baked Candied Yams Recipe
• Fried Turkey Wings Recipe- Cajun Styled
• Easy 10-Minute Banana Pudding Recipe
• Southern Cornbread Chicken And Dressing Recipe

Creamy And Buttery Red Skin Mashed Potato Recipe

Recipe by Ren PetersCourse: SidesCuisine: SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

320

kcal

These cheesy garlic mashed potatoes are smooth, rich, and full of flavor thanks to tender boiled potatoes, cooked-in garlic, buttery milk, and melty cheese.

Ingredients

• 3 lbs red potatoes, washed and scrubbed

• (Yukon Gold or russet potatoes also work)

• Water, for boiling

• Salt, to taste

• 6 garlic cloves, roughly chopped

• Garlic powder

• Onion powder

• Black pepper (white pepper can be used if preferred)

• 1 cup whole milk

• ½ cup butter, room temperature

• 7 oz gouda cheese, freshly shredded

• Fresh parsley, optional garnish

Directions

• Cut the washed and scrubbed potatoes into quarters. Add them to a large pot and cover with water.
• Add a little salt to the pot and bring to a boil. Cook until the potatoes are very soft and easily break apart.
• While the potatoes are boiling, add the chopped garlic cloves directly into the pot so they cook along with the potatoes.
• Once fully cooked, drain the potatoes and garlic well. Mash lightly to break everything up.
• Add garlic powder, onion powder, and black pepper. Mix gently.
• Pour in the whole milk and add the butter. Mash and mix until the potatoes start becoming creamy.
• Stir in the shredded gouda cheese and mix until fully melted and incorporated.
• Taste the mashed potatoes and adjust seasoning with more salt or pepper if needed.
• Optional fluffy finish: For an extra fluffy mashed potatoes, use a stand mixer with the whisk attachment and whip for a few seconds.
• Garnish with parsley and an extra pat of butter if desired. Serve warm.