Measure and prep all ingredients.
In a large pot, add your red potatoes and cover with cold water until the potatoes are completely submerged. Stir in the garlic and two teaspoons of salt. Turn the heat to high and let the water come to a boil.
Once the water is boiling, reduce the heat to medium and cook for about 10-15 minutes until the potatoes are tender, or until a knife slides easily into the potato. Drain the water and the potatoes from the pot and return the potatoes into the still-hot pot, shaking it to remove the residual water and steam, about 1 minute.
Move the hot potatoes into a large mixing bowl and lightly mash the potatoes with a potato masher.
Add in the butter, heavy cream and cream cheese and mash everything together until smooth and fluffy. Season with salt and pepper to taste.
Top the mashed potatoes with freshly chopped parsley and serve hot. Enjoy!
- You can create different variations of red skin mashed potatoes by adding different toppings such as chopped fresh chives or cooked and crumbled bacon.
- If desired, you can substitute whole milk for heavy cream for a lower-calorie dish.