skin on garlic mashed potatoes

Skin On Garlic Mashed Potatoes

It’s suddenly fall-like here in NY, with cooler weather and even a few leaves starting to turn.  So, time to start thinking about comfort food. And what better comfort food than skin on garlic mashed potatoes.

I’m posting this partly in honor of my sister-in-law, who loves mashed potatoes.  She practically thinks they are a food group. When she married my brother, I included a larger version of this recipe in a mini-cookbook we made for her.  Now, many years later, I make them slightly differently: not just mashed potatoes, but skin on garlic mashed potatoes.  It’s less work, less cleanup and more nutrition. Win win win!

The original recipe calls for milk, but I was feeling decadent, so I went with half and half here.  Use milk if you prefer.  Or, even a bit of cream.

Make sure to use thin skinned potatoes that are suitable for boiling and mashing.  I like to use either white potatoes, (sometimes called Eastern potatoes), or Yukon gold.  The skins on the white potatoes are thinner than Russets, which makes them better for a recipe that calls for leaving the skin on the potato.  Yukon gold are naturally more creamy and buttery tasting.  Also, I’ve never particularly liked Russets, they seem floury to me. They’re higher in starch, and don’t reheat well. They also don’t hold their shape (not an issue for mashing, but a problem for potato salad or soup).

Skin On Garlic Mashed Potatoes

Category: side dish

Cuisine: American

one serving

skin on garlic mashed potatoes

The easy way to make mashed potatoes: leave the skin on. Then add garlic for an extra punch of flavor.


  • 2 cloves garlic
  • 1 large white or Yukon gold potato (or two if they are small)
  • pinch kosher salt
  • 2 T plus 2 tsp milk or half and half


  1. Peel the garlic.
  2. Wash the potato and remove the eyes. Then cut it into quarters.
  3. Put the garlic and potato in a small (one quart) saucepan.
  4. Add enough water to cover, plus the salt.
  5. Bring the water to a boil. Once it's boiling, turn the heat down to a simmer and cook for 15 to 20 minutes. The potatoes should be tender and soft and yield easily to a folk.
  6. Drain the potatoes, put them in a bowl, and cover to keep warm.
  7. Meanwhile, add the butter and milk to the same saucepan, and heat on a low flame until the butter melts.
  8. Mash the potato garlic mixture with a potato masher (or a fork, in a pinch).
  9. Add the milk/butter mixture and stir until absorbed into the potatoes, and season with salt to taste.

Skin on Garlic Mashed Potatoes Substitutions and Variations

  • Top with some scallions
  • Add a few rosemary leaves
  • Try roasting the garlic, instead of boiling it with the potatoes
  • Stir in some freshly grated parmesan cheese

More Potato Recipes

French Dijon Mustard Vinaigrette Potato Salad

Roasted Paprika Potatoes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Frittata Recipe for One Person

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