Garlic Parmesan Red Skin Mashed Potatoes

This year for Thanksgiving I went mighty simple with my side dishes. I still threw in a few “flavor add ins” but for the most part I used recipes that I knew by heart and I didn’t really try to go “over the top” with anything this year. A major accomplishment for me! I always have such high expectations for everything and I always end up making myself miserable if I can’t reach them!

I add garlic to almost everything I make. I swear that I use garlic in my cooking at least 4-5 times a week. I’ve also developed a strong love of Parmesan and I could eat a whole block of Parmesan if BigBear would let me! (My new favorite snack = green grapes and thin Parmesan cheese slices! If you haven’t tried that you must!)

So when I got to the “Mashed Potatoes” part of our menu, I knew I wanted to add in some more flavor but I didn’t want to go all crazy with it. So I reached for two things that have become Barrett household staples: Garlic and Parmesan!

Red Skin potatoes, boiled and drained, mashed with cream cheese, milk, garlic and Parmesan? Please send over seconds! They’re creamy but still have a few chunks of potatoes in them! Plus they’re packed with garlic flavor and have a cheesy saltiness from the Parmesan that just makes them one of our favorite side dishes.

I’ve been making my mashed potatoes with red skin potatoes for a few years now and I really do prefer them over regular baking potatoes! I could literally just eat these as a meal.

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(Printable Recipe Here)

Garlic Parmesan Red Skin Mashed Potatoes 
by Angie Barrett December 09-2013

Ingredients 

1 pound red potatoes
3 garlic cloves, minced
1/2 teaspoon pepper
1/2 stick butter
1/2 cup milk
1 cup grated Parmesan cheese
8 oz cream cheese

Instructions

Cut potatoes into cubes. (leave skin on)

Boil potatoes in a large stock pot of salted water until fork tender. (about 15 minutes)

Drain potatoes and return to pot. Mash potatoes with a potato masher.

Mix in the minced garlic and pepper. Stir in the butter and milk. Stir until butter is melted. Stir in the cream cheese. Mix until melted.

Add in the Parmesan cheese and stir well until cheese is incorporated and melted.

Serve warm!

Yields: 4-6 large servings

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