With Thanksgiving just around the corner, it’s time to start thinking about Thanksgiving food! I love this Mashed Red Potatoes recipe for the holidays because it’s so easy to make, which is great for easing up stress on the big day. Whether you’re serving it alongside a turkey (hello, Citrus Tea-Glazed Roasted Turkey) or meatballs for the holidays (like these Turkey Swedish Meatballs or Easy Vegan Meatballs), these mashed potatoes are perfect for everyone. This recipe is creamy, garlicky, and SO SO SO yummy!
Here’s why this Creamy Garlic Mashed Red Potatoes recipe is my favorite:
- It can be made in just 30 minutes!
- You can add flavor to taste.
- The recipe uses vegan butter and almond milk, which can be subbed for regular butter and milk if desired!
You and your family will absolutely love this delicious side dish!
Watch this video on how to make Creamy Garlic Mashed Red Potatoes!
Ingredients
The ingredients for this recipe are simple and easy to find. Here’s what you’ll need:
Red Potatoes – Medium sized, about 2-3 inches in diameter.
Butter – Vegan butter or regular butter work great for this recipe!
Milk – I used unsweetened almond milk, but regular milk works great too!
Garlic Powder – Garlic powder adds so much flavor to these mashed potatoes and can be adjusted to taste.
Fresh Basil – Optional, but takes these red mashed potatoes to the next level!
How to make red skin mashed potatoes in 4 easy steps
All you need to make these mashed potatoes is a large stock pot, a potato masher, and a serving dish! Here’s how to make this mashed potatoes recipe:
1. Quarter the potatoes.
2. Boil the potatoes.
3. Mash the potatoes, add in the butter, garlic, salt, pepper, and milk.
4. Top with fresh basil, serve, and enjoy!
TIP: Remove excess water after boiling the potatoes to ensure that the mashed potatoes are thick and creamy!
Other side dish options that pair with mashed potatoes
- Roasted Chickpea Fall Salad
- Vegan Green Bean Casserole w/ Rosemary Garlic Mushrooms
- Spicy Southwest Butternut Squash Casserole
- Roasted Beets & Sweet Potato Salad
Loving this Creamy Garlic Mashed Red Potatoes recipe? Be sure to give it a rating below!
Creamy Garlic Mashed Red Potatoes
Ingredients
- 3 lbs red potatoes, medium (2-3″ )
- 1/2 cup vegan butter
- 1 cup unsweetened almond milk
- 2 Tbsp garlic powder
- salt/pepper (to taste)
- fresh basil leaves (optional)
Instructions
- Cut the red potatoes into quarters and place in a large stock pot.
- Add enough water to cover the potatoes and bring to a boil.
- Bring to a simmer and cover for 20 minutes (or until soft).
- Remove from heat and let cool for about 5 minutes.
- Drain any excess water.
- Mash the red potatoes and add in the butter, milk, garlic powder, salt, and pepper.
- Top with fresh basil (optional) and enjoy!
Video
Notes
- Adjust the amount of milk to the desired consistency.
- Feel free to adjust the amount of garlic, salt, and pepper to taste!
michele says:
Loved this recipe – it was a delicious switch from the usual boring mashed potato side! Packed with flavour!
Capri says:
These mashed potatoes are so creamy and delicious! Thanks for the recipe!
Julie says:
These sound amazing! What a great garlic mashed potato recipe. Can’t wait to try these this Thanksgiving.
Amy says:
Oh I love this potato side dish! I love it when we can make something so simple look so good just by presenting it a little bit differently just by leaving the skin on! So clever and it would look so good on the Christmas table!
Deborah Brooks says:
Great idea to use almond milk to make these vegan. I also like to leave the skin on my potatoes.
Cleo @Journey to the Garden says:
These mashed potatoes looks delicious! I’m going to try these as soon as I can!
Christine McMichael replied:
Thanks, Cleo! Enjoy!
Jessica Pinney says:
Wow! You made these potatoes look so beautiful and enticing. These may just make an appearance at my Thanksgiving table…
Christine McMichael replied:
Yes! That would be perfect 🙂 Enjoy, Jessica!
Renee Gardner says:
These potatoes almost look too yummy to eat! Best of luck to you on your first Thanksgiving!! My best advice is to have a plan. Write down cooking and prep times for everything so you know when things should get started so that everything gets on the table while still hot. My second best advice is don’t be afraid to delegate!! The people you are cooking for are usually grateful to eat and it’s okay to ask for help – even if it’s just taking out the trash or washing a load of dishes.
Christine McMichael replied:
Hahaha, thanks Renee! That’s great advice. Love the delegation tip!
Amanda says:
These look so rich and creamy! Love that they’re made with almond milk. Will be a great option for all of my guests at the Thanksgiving table!
Christine McMichael replied:
Thanks, Amanda! 🙂 Enjoy!
Tina says:
I love garlicky potatoes, definitely saving this for next week. I”ve never tried using almond milk or basil, this will be a first!
Christine McMichael replied:
Me too, Tina! So good. Enjoy!
Agness of Run Agness Run says:
This is an awesome lunch recipe, Christine! Can’t wait to prepare such an easy and palatable dish. Can I use coconut milk instead of almond milk?
Christine McMichael replied:
Thanks, Agness! Coconut milk could potentially make the potatoes taste a little sweet. I would possibly try rice milk or a different alternative. I hope you enjoy the recipe!
prasanna hede says:
Lovely dish! I liked the idea of using red potatoes.
Christine McMichael replied:
Thanks so much, Prasanna!
Lois. O says:
Lovely pictures! Is it ok to add salt to the water before boiling the potatoes or do you think that might affect the flavor of the mashed potatoes?
Christine McMichael replied:
Thanks, Lois! Yes, absolutely!
Kathryn @ FoodieGirlChicago says:
Using red potatoes in mashed is always such a good option! Love that you made this recipe vegan!
Christine McMichael replied:
I agree, Kathryn! Thank you! 🙂
Rachel says:
I love to use petite red potatoes in my potato salad. Will be trying out your mashed potatoes recipe. Looks beautiful and delicious!
Christine McMichael replied:
Oh, yum! That sounds amazing. I’d love to try that out, too!