Red potatoes have a white flesh and crisp texture and cook well whether roasted, steamed or boiled. Boiling the potatoes allows you to create mashed potatoes. The potato skin contains most of the nutrients, and leaving the skin on the potatoes adds a pleasant texture to the mashed potatoes. Combining the potatoes with chopped garlic adds a mild flavor. After you prepare homemade red-skinned mashed potatoes, serve them as a side dish with your favorite meal.
Wash the red potatoes under cool running water. Scrub the potatoes with a vegetable brush to remove dirt and debris. Cut the bruises out with a sharp knife.
Place the potatoes into a cooking pot. Cover the potatoes with enough water to fill the pot 2 inches above them. Add the salt to the water and boil over high heat.
When the water comes to a boil, reduce the heat to low until the red potatoes are tender, which may take around 35 to 40 minutes.
Drain the potatoes in a colander.
Melt 1/2 cup of butter with 1 tbsp. of chopped garlic over low heat on the stove top in a small saucepan. Return the red potatoes to the cooking pot and add the melted butter and garlic. Add 1 cup of heavy cream and 1 cup of light cream to the potatoes.
Mash the potatoes with a potato masher or use your preferred method. The mashed potatoes will have small lumps and pieces of skin. Add milk slowly to the potatoes until you reach the desired consistency. Scrape the sides of the pot when you add the milk to ensure that you mix all of the potatoes.
Add salt and pepper to the potatoes to suit your taste. Melt 2 tbsp. of additional butter with 1 tbsp. of chopped garlic in a small saucepan on the stove top and pour the mixture over the prepared potatoes.