Mashed Red Potatoes

Ingredients

• 907 g (2 pounds)red potatoes, cut into 2.5 cm (1-inch) cubes (7 or 8 small red potatoes)
• 57 g (4 tablespoons; 1/4 cup)butter
• 15 ml (1 tablespoon; about 3 large cloves)minced garlic
• 2.5 ml (1/2 teaspoon)fine sea salt
• 80 ml (1/3 cup)extra virgin olive oil
• To taste, optionalminced chives, for garnish

Instructions

1. 1

   Steam the potatoes

   Put the raw potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.

2. 2

   Warm the garlic

   When the potatoes are nearly tender, melt the butter in a small saucepan. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the salt and olive oil, heating just until warmed through, then take the pan off the heat.

3. 3

   Mash and serve

   Move the tender potatoes to a large bowl and pour the olive oil mixture over them. Mash with a potato masher to your preferred consistency. Garnish with chives if you like and serve.

What are mashed red potatoes?

Mashed potatoes are a familiar American side dish, often served with a roast or as part of a holiday meal. This version uses red potatoes and a combination of butter and olive oil, giving the mash a rich finish without relying on cream.

Steaming keeps the potatoes from sitting in water as they cook, while mashing them by hand makes it easy to leave some texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 5g protein, 37g carbs, 30g fat.

The potatoes provide most of the carbohydrates, while butter and olive oil account for most of the fat; the recipe contains relatively little protein. Pair a serving with a protein-rich main and vegetables to make a more rounded plate.

Choosing and cutting the potatoes

Red potatoes: Their thin skins can be left on, adding colour and a slightly rustic texture to the mash.

Even cubes: Cut the potatoes into roughly 2.5 cm (1-inch) pieces so they become tender at a similar rate. The recipe calls for 7 or 8 small potatoes, but the stated weight is the useful guide.

Steaming until tender

Water level: Keep the potatoes in the steamer basket above the boiling water rather than submerged in it.

Doneness: Steam for 25 to 30 minutes, checking that a knife or fork slides easily into the cubes. If the centres are still firm, give them a little more time before mashing.

Building the garlic oil

Garlic: Cook it in the melted butter for about 1 minute, stirring, just until fragrant. Keep the heat moderate so it does not brown or turn bitter.

Olive oil: Add it with the salt and warm the mixture through without letting it bubble vigorously. Pouring it over the hot potatoes helps distribute the flavour as you mash.

Getting the right texture

Hand mashing: Use a potato masher and stop when the potatoes reach the consistency you like. A few small lumps are fine; prolonged or vigorous mashing can make potato texture gluey.

Serving: Add the chives at the end if using, so they remain fresh and visible. Serve while the potatoes are hot.

What to serve alongside

These potatoes pair well with roast meat, chicken or a vegetable main, along with a green vegetable or salad. Their buttery, garlicky flavour also works with gravy, though the mash is rich enough to serve without an elaborate accompaniment.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes for more even steaming.
• Check the water in the pot during steaming and top it up if needed.
• Start checking tenderness at 25 minutes, since potato size can affect cooking time.
• Warm the garlic mixture gently and take it off the heat once it is heated through.
• Mash by hand and stop as soon as the texture suits you.
• Add chives just before serving for a fresh finish.

Variations

• Leave the skins on: Mash them in for a more rustic texture and extra colour.
• Add black pepper: Season the finished potatoes with freshly ground pepper.
• Use fresh herbs: Sprinkle chopped parsley over the mash in place of chives.
• Add a little tang: Stir in a small spoonful of sour cream for a sharper finish.
• Make it cheesier: Fold in a little grated sharp cheddar while the potatoes are hot.

Common mistakes to avoid

• Uneven cubes: They cook at different speeds; cut the potatoes to a similar size.
• Undercooked centres: They are difficult to mash smoothly; steam until a knife slips in easily.
• Garlic browning: It can taste bitter; cook it gently and stop when fragrant.
• Over-mashing: The texture can turn gluey; mash only until the potatoes reach your preferred consistency.
• Adding cold oil mixture: It can cool the potatoes; warm the butter, garlic, salt and oil before combining.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a small splash of water or milk if the mash seems too thick.

Frequently asked questions