Red Garlic Mashed Potatoes

Leaving the skins on the red potatoes does two good things here: it saves you the peeling, and it gives the mash a rustic, slightly chunky texture flecked with red, plus a little extra fiber. These aren’t the silky, restaurant-smooth kind, they’re the homey, hearty kind.

The garlic comes at you from three directions, which is what makes them sing. Some goes right into the boiling water so the potatoes drink up the flavor as they cook, then more crushed garlic and a shake of garlic powder get beaten in at the end for a deeper, rounder punch.

A couple of unexpected additions round things out: a little steak seasoning brings savory, peppery depth, and a touch of sugar balances it. One word of caution when you mix, stop as soon as they’re smooth. Overworking potatoes with an electric mixer releases their starch and turns them gluey.

Kitchen Tips

• Cut the potatoes into evenly sized cubes so they cook through at the same rate.
• Add the butter while the potatoes are still hot so it melts in evenly before the cream goes in.
• Don’t over-beat; the moment they’re smooth, stop, or the starch makes them gummy.

Variations

• Stir in shredded cheddar, crumbled bacon, or chopped chives for loaded mashed potatoes.
• Use real butter and roasted garlic for a richer, mellower flavor.
• Swap in sour cream or cream cheese for the half-and-half to make them tangier.