Add the potatoes and 1 tablespoon of salt to a large pot and fill with water to cover the potatoes.
Bring to a boil.
Cook until the potatoes are tender about 15 minutes.
While the potatoes are cooking add the garlic, butter, milk, and cream to a saucepan.
Simmer until the garlic is tender but do not boil.
Drain the potatoes and return to the pot.
Mash until smashed but still a little chunky.
Pour in half of milk mixture.
Mash until combined.
Pour in as much of the remaining milk mixture as needed to get the consistency you want.
Taste and adjust salt and pepper.
Serve.
Notes
Storage:Put leftovers in an airtight container and refrigerate for three to five days.Simply pop the red mashed potatoes into the microwave and heat until warmed through—just make sure to stop and stir them once or twice.You can also freeze for up to 3 months.Tips:
Do not overwork the potatoes or they will get gluey.
You can use vegan butter and a non-dairy milk alternative if you need to, but the potatoes aren't exactly as rich or creamy that way. But, if you must avoid dairy, they'll still taste delish!
Creamy garlic mashed red potatoes are even better with roasted garlic if you have the time! Slice off the top of a whole head of garlic, cover it in olive oil, and bake at 375 or 400 degrees F for 30 to 45 minutes.