These Mashed Potatoes are loaded with butter, garlic and Parmigiano Reggiano cheese and pairs perfectly with almost anything. The best part is that there’s no need to peel potatoes!
Wash and cut potatoes into chunks approximately 1 ½ inches (just under 4cm).
Place potatoes in a large pot, cover with cold water and add a tablespoon of salt.
Set the pot over high heat and bring it to a boil. Boil potatoes for 15 minutes or until tender.
In the meantime, finely mince or crush the garlic and place it in a small pan with the butter over medium low heat.
Allow the butter to melt and minced garlic to cook a little. When it is fragrant, it’s ready. Set aside.
Heat the milk in another small saucepan or in the microwave. Set aside.
When the potatoes are ready, drain well and return to the saucepan. Place the pot over low heat for a minute or two to evaporate any excess moisture shaking it every now and then.
Remove the pot from the heat and mash the potatoes very well using a masher.
Add the warm garlic butter. Combine well.
Add half of the hot milk and Parmigiano Reggiano cheese, stirring well to combine. Add more milk until the mashed potatoes reach your desired consistency.
Stir in the parsley and freshly ground black pepper. Taste and add salt if needed.
Serve mashed potatoes with red skin while hot.
Notes
Tips for Success
Start the potatoes in cold water so that they cook through completely.
After draining return potatoes to the pot and place over low heat to evaporate excess moisture.
Warm butter and milk before adding to potatoes.
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