Name: Garlic and Herb Mashed Red Potatoes
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 3 pounds Red potatoes, washed and cubed; 6 cups Water, or enough to cover the potatoes in the pot; 1 container Boursin cheese, garlic herb flavor; 2 tablespoons Butter, unsalted; ½ - 1 cup Heavy cream, substitute milk; 1 teaspoon Seasoned salt; 1 teaspoon Garlic powder; 1 teaspoon Black pepper; 1 teaspoon Garlic and herb seasoning

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Thick, fluffy mashed red potatoes are enhanced with garlic and herbs and boursin cheese for a super delicious side dish! Made in just 20 minutes, this easy mashed red potatoes recipe is perfect for a hearty dinner on a busy weeknight.

For more delicious potato recipes, try Loaded Baked Potato Salad, Deluxe Cheesy Hash Browns, and Delicious Steakhouse Mashed Potatoes next.

This recipe is one of my favorite ways to prepare red potatoes. Your first instinct may be to use russet potatoes but red potatoes have less starch and more moisture. So the final result is a richer, creamier texture for your mashed potatoes.

Why You Will Love Garlic Mashed Red Potatoes:

Quick! Red potatoes are smaller than russet potatoes so they cook much faster. This is perfect for those times when you have a craving and limited time.

No Peel! This recipe has easy prep because we do not peel the potatoes. Red potato skin is super thin and adds color, nutrients, and a bit of texture for more rustic mashed red potatoes.

Perfect Holiday Dinner Side Dish! You definitely want this dish for your holiday spread, whether it is Thanksgiving, Christmas, or New Year’s.

Delicious Comfort Food! Thick, creamy, warm, and perfectly seasoned, mashed potatoes are always satisfying so cozy up with a bowl, drizzled with gravy.

Ingredients for Mashed Red Potatoes Recipe

To make boursin cheese mashed potatoes, you will need the following ingredients:

Red potatoes: Rinse them well and then slice them into quarters so they cook faster. I prefer to leave the skin on but you can remove them if you prefer.
Water: You need enough to cover the potatoes in a large pot.
Boursin cheese: This soft, creamy cheese adds a tangy, savory quality. Use garlic herb flavor. It is a delicious upgrade from sour cream typically used in mashed potato recipes.
Butter: Use unsalted butter so you can control how salty the dish is.
Heavy cream: You can substitute with whole milk if you prefer a thinner consistency.
Seasoning: Use seasoned salt, garlic powder, black pepper, garlic, and herb seasoning.

How to Make Mashed Red Potatoes

Clean the potatoes thoroughly and cut them into cubes. Place the diced potatoes into a large stock pot and submerge them in water.

red potatoes submerged in water in a pot

Bring the red potatoes to a low boil on the stove over medium-high heat. Allow them to boil for about 10-15 minutes, or until they are fork tender.

a fork inserted into a slice of red potato hovering over a pot

Then drain the water out of the potatoes and add them back to the pot. Now add in your boursin cheese, butter, and heavy cream. Start by adding just ½ cup of heavy cream, and add more until you reach your desired consistency.

diced red potatoes topped with seasoning in a pot

Use a potato masher to mash the potatoes while simultaneously blending in the cheese, butter, and cream.

Once the potatoes have a smooth consistency, sprinkle in the seasoned salt, garlic powder, black pepper, and garlic and herb seasoning.

Use a spoon to mix the seasonings into the mashed red potatoes until it is fully combined.

close up view of mashed red potatoes in a pot

Serve immediately, and enjoy!

Tips and variations for Mashed Red Potatoes

Boil the red potatoes in salted water for more flavor.
Skip the food processor or hand mixer. Red potatoes are easy to work with and if you overmix them, you run the risk of having gummy mashed potatoes.
If you can not get your hands on some red potatoes for this recipe, try Yukon gold potatoes instead.
You can enjoy them as is, with some melted butter but mashed red potatoes also pair well with saucy entrees like gravy-smothered chicken, meatloaf, steak, and ribs.
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm it up on the stovetop over medium heat. You may need to add a splash of milk if the red skin mashed red potatoes are too thick.

plated mashed red potatoes next to a dish of baked chicken

Frequently Asked Questions

Yes! Red potatoes are easy to mash because of their waxy texture. They come out perfectly smooth and make for great creamy mashed potatoes.

Red potatoes have fewer carbs and calories than russet potatoes. When you keep the skin on, red potatoes offer additional nutrients and dietary fiber (like vitamin K and niacin).

If you overcook or overmash red potatoes, they become sticky. If the potatoes are cooked for too long, they can absorb too much water, causing them to become waterlogged and gummy. Avoid this by cooking them just until they are tender.

When you overmix potatoes, the starch molecules can get overworked and release too much starch. This excess starch can cause the mashed potatoes to become gluey or gummy in texture.

mashed red potatoes topped with smothered chicken

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6 servings