Red-Skinned Garlic Mashed Potatoes

Red-Skinned Garlic Mashed Potatoes


"Make your mashed potatoes more memorable by mashing them with fresh roasted garlic and cream cheese. A delightful twist on the traditional."
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servings 108 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
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  • To Roast Garlic
  • Slice the end of the garlic bulb off. Drizzle with olive oil and wrap in aluminum foil. Roast in a 400 degrees F oven for 45-50 minutes or until garlic is soft.


  1. 116 Ratings

Most helpful positive review

Flawless. cooked this for thanksgiving and it flew off of the table. i had to make more for the thanksgiving leftover weekend.

Most helpful critical review

This recipe had to be doctored up way too much. I do not mind having to add something a little extra but this honestly did not taste that good w/out that extra something. I added some onion salt...

Flawless. cooked this for thanksgiving and it flew off of the table. i had to make more for the thanksgiving leftover weekend.

These are wonderful. The only thing that I did differently was instead of adding the cooking water, I added milk. I just like the consistencey and taste much better that way. Thank you...thes...

I made so many mistakes when making these, and they still turned out! 1. I didn't realize I was almost out of taters, so I had to use what was left: 1 small russet, 2 small Yukon Golds and 2 m...

Sad that this is listed under "low carb:side dishes" because potatoes are not low carb. I was thinking there would be a secret replacement ingredient that would replace the potatoes to make it...

This was a good recipe. I made a few changes though. I used powdered garlic, milk instead of the boiled water, salt instead of chicken flavored bouillon and more cream cheese than the recipe c...

These are awesome!

really good, I do add some butter, I had tried garlic mashed and the raw garlic was to over whelming much better as this recipe roasted the garlic. Thanks

Yummmo! These are by far the best mashed potatoes I have ever tasted. I used an 8 oz. brick of cream cheese and added a few splashes of milk to give the potatoes a creamier texture because they ...

Wow, fantastic recipe that my garlic lovin' crew really liked! Hey "Ronbrownlaw", did you by chance not roast the garlic first? Roasting takes the bite out and leaves you with a mild and sweet ...