13 Delicious Suzys Mashed Red Potatoes Recipes

Oh, the comfort of creamy, buttery mashed potatoes! Whether you’re whipping up a quick weeknight dinner or preparing a feast for a special occasion, Suzy’s mashed red potatoes are a game-changer. With 13 delicious variations to choose from, there’s a perfect recipe for every taste and occasion. Dive into our roundup and discover how to turn simple red potatoes into a dish that’ll have everyone asking for seconds!

Garlic and Herb Suzys Mashed Red Potatoes

Yikes, have you ever had mashed potatoes so good they made you forget your own name? Well, buckle up, because these Garlic and Herb Suzy’s Mashed Red Potatoes are about to take you on a flavor ride that’ll have you questioning all your life choices up until this moment.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mash:
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

1. In a large pot, combine the quartered red potatoes, water, and 1 tsp salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Tip: Don’t overcook, or you’ll end up with potato soup!
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
4. In a small saucepan over low heat, warm the milk and butter until the butter is melted. Tip: Keep an eye on it—nobody likes scorched milk.
5. Add the minced garlic to the milk mixture and let it infuse for 1 minute, then remove from heat.
6. Pour the milk mixture over the potatoes. Add the rosemary, thyme, black pepper, and 1/2 tsp salt.
7. Mash everything together until smooth and creamy. Tip: For extra fluffiness, use a potato ricer or hand mixer.

Lusciously creamy with a punch of garlic and a herby freshness, these mashed potatoes are the side dish of your dreams. Serve them alongside a juicy steak or, let’s be real, straight from the bowl with a spoon when no one’s looking.

Creamy Cheesy Suzys Mashed Red Potatoes

Get ready to dive fork-first into a bowl of comfort with these Creamy Cheesy Suzy’s Mashed Red Potatoes. Perfect for when you need a hug from your food, this dish is like a cozy blanket for your taste buds, blending creamy, cheesy goodness with the rustic charm of red potatoes.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the creamy cheese sauce:
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions

1. Place the quartered red potatoes in a large pot and cover with 4 cups of water. Add 1 tsp salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender. Tip: Don’t overcook, or you’ll end up with potato soup!
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
4. In a small saucepan over medium heat, combine the heavy cream and butter. Heat until the butter is melted and the mixture is warm, about 2-3 minutes. Tip: Keep an eye on it to prevent boiling over.
5. Pour the warm cream mixture over the potatoes. Add the shredded cheddar cheese, garlic powder, and black pepper.
6. Mash everything together until smooth and creamy. For extra creaminess, use a hand mixer on low speed. Tip: If the mixture is too thick, add a splash of milk.

These mashed potatoes are so creamy, they’ll make you forget all about the plain Jane versions. The cheddar adds a sharp tang that plays beautifully against the buttery smoothness, making every bite a little celebration. Serve them topped with extra cheese and a sprinkle of chives for a dish that’s as pretty as it is delicious.

Spicy Jalapeno Suzys Mashed Red Potatoes

Ready to turn up the heat on your side dish game? These Spicy Jalapeno Suzys Mashed Red Potatoes are here to kick your taste buds into high gear with a creamy, dreamy base that’s got a fiery little secret. Perfect for those who like their comfort food with a side of sass.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk, warmed
  • 1 tsp salt
• For the spicy kick:
  • 2 jalapenos, finely diced (seeds removed for less heat)
  • 1/4 cup sour cream
  • 1/2 tsp garlic powder

Instructions

1. Place the quartered red potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender. Tip: Start checking at 15 minutes to avoid overcooking.
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate excess moisture.
4. Add the butter, warm milk, and salt to the potatoes. Mash until smooth and creamy. Tip: For extra creamy potatoes, use a potato ricer.
5. Stir in the diced jalapenos, sour cream, and garlic powder until well combined. Tip: Taste and adjust the amount of jalapenos based on your heat preference.
6. Serve immediately for the best texture and flavor.

Yum! These mashed potatoes are a velvety canvas with pops of spicy jalapeno that’ll have you reaching for seconds. Try topping with crispy bacon bits for an irresistible crunch.

Bacon and Chive Suzys Mashed Red Potatoes

Today’s the day we ditch the dull and dive into a dish that’s as fun to make as it is to devour: Bacon and Chive Suzys Mashed Red Potatoes. Trust us, your taste buds will thank you for this creamy, dreamy side that’s packed with personality and a punch of flavor.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 1 tsp salt
• For the mix-ins:
  • 6 strips bacon, cooked crispy and crumbled
  • 1/4 cup fresh chives, finely chopped
  • 1/2 cup sour cream
  • 1/4 tsp black pepper

Instructions

1. Place the quartered red potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate any excess water—this is the secret to fluffier mashed potatoes!
3. Add the milk, butter, and salt to the potatoes. Mash with a potato masher or hand mixer until smooth and creamy. For extra creaminess, warm the milk and butter together before adding.
4. Gently fold in the crumbled bacon, chopped chives, sour cream, and black pepper until everything is beautifully combined. Taste and adjust seasoning if necessary, but remember, the bacon adds saltiness!
5. Transfer the mashed potatoes to a serving bowl. For a fancy touch, top with extra crumbled bacon and chives before serving.

Light, fluffy, and loaded with the smoky goodness of bacon and the fresh zing of chives, these mashed potatoes are a side dish that steals the show. Serve them alongside your favorite protein, or go rogue and enjoy them as the main event—we won’t judge.

Roasted Garlic Suzys Mashed Red Potatoes

Prepare to have your taste buds do a happy dance with these Roasted Garlic Suzy’s Mashed Red Potatoes—a dish so creamy and dreamy, it’ll make you forget all about those boring old spuds. Perfect for when you’re craving comfort food with a gourmet twist, this recipe is a game-changer for any meal.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tbsp salt
• For the roasted garlic:
  • 1 whole garlic head
  • 1 tbsp olive oil
• For the mash:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream
  • 1 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, place the quartered potatoes in a large pot, cover with water, add salt, and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes until fork-tender.
3. Drain the potatoes and return them to the pot. Add the softened butter, heavy cream, and black pepper. Squeeze the roasted garlic cloves into the pot.
4. Mash everything together until smooth and creamy. For extra fluffiness, use a hand mixer on low speed—just don’t overmix or you’ll end up with gluey potatoes.
5. Serve immediately for the best texture and flavor. These mashed potatoes are so good, they might just steal the show from your main dish!

Enjoy these velvety spuds with a side of roasted chicken or pile them high under a generous ladle of gravy. Either way, you’re in for a treat that’s as comforting as it is delicious.

Parmesan and Rosemary Suzys Mashed Red Potatoes

Howdy, spud lovers! Get ready to dive fork-first into a cloud of creamy, dreamy mashed potatoes that’ll make your taste buds do a happy dance. With a sprinkle of Parmesan and a whisper of rosemary, these aren’t your grandma’s mashed potatoes—unless your grandma is a total rockstar in the kitchen.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, scrubbed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mash:
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tsp black pepper

Instructions

1. In a large pot, combine the quartered red potatoes, water, and salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for fluffier mash.
4. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Tip: Don’t let it boil to avoid scalding the milk.
5. Add the warm milk mixture to the potatoes. Mash with a potato masher until smooth.
6. Stir in the Parmesan cheese, rosemary, and black pepper until well combined. Tip: For extra flavor, let the mash sit covered for 5 minutes before serving.

Just imagine: each bite is a fluffy, buttery masterpiece with the nutty crunch of Parmesan and the earthy kiss of rosemary. Serve these bad boys alongside a juicy steak or scoop them into a bowl for a comfort food solo act that steals the show.

Sour Cream and Onion Suzys Mashed Red Potatoes

So, you’ve stumbled upon the holy grail of comfort food that’ll make your taste buds do a happy dance. Sour Cream and Onion Suzys Mashed Red Potatoes are here to turn your ordinary dinner into a flavor-packed party.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mix-ins:
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tbsp unsalted butter
  • 1/2 cup finely chopped green onions
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

1. Place the quartered red potatoes in a large pot and cover with 4 cups of water. Add 1 tsp salt to the water.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they’re fork-tender.
3. Drain the potatoes and return them to the pot. Let them sit for a minute to evaporate any excess water—this prevents watery mashed potatoes.
4. Add the sour cream, milk, and butter to the potatoes. Mash everything together until smooth and creamy.
5. Fold in the chopped green onions and garlic powder. Season with salt and pepper to taste.
6. For an extra fluffy texture, whip the potatoes with a hand mixer on low speed for 30 seconds. (Tip: Don’t overmix, or they’ll become gluey.)
7. Serve hot, garnished with extra green onions if desired. (Tip: For a crispy twist, broil the top for 2-3 minutes until golden.)

Yum! These mashed potatoes are creamy, dreamy, and packed with the tangy kick of sour cream and onion. Perfect as a side or piled high with your favorite gravy for a hearty main dish.

Truffle Oil Suzys Mashed Red Potatoes

Who knew that something as humble as mashed potatoes could be transformed into a dish worthy of a gourmet restaurant? With a drizzle of truffle oil and a touch of creativity, these Truffle Oil Suzy’s Mashed Red Potatoes are about to become your new obsession. Perfect for impressing dinner guests or treating yourself to a fancy side dish on a Tuesday night—because why not?

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mash:
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1/2 tsp black pepper
  • 1 tbsp truffle oil

Instructions

1. Place the quartered red potatoes in a large pot and cover with 4 cups of water. Add 1 tsp of salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender. Tip: Don’t overcook, or your mash will be watery.
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
4. Add the heavy cream, unsalted butter, and black pepper to the potatoes. Mash until smooth and creamy. Tip: For extra fluffiness, use a potato ricer.
5. Drizzle the truffle oil over the mashed potatoes and gently fold it in until just combined. Tip: Truffle oil is potent, so a little goes a long way.

Get ready to dive into a bowl of creamy, dreamy mashed potatoes with an earthy truffle twist that’ll make your taste buds sing. Serve them alongside a juicy steak or top with crispy fried onions for an irresistible crunch. Either way, these potatoes are about to steal the show.

Loaded Suzys Mashed Red Potatoes with Cheese and Bacon

Mmm, get ready to dive into a bowl of comfort that’s been cranked up to eleven with our Loaded Suzys Mashed Red Potatoes with Cheese and Bacon. This isn’t just any side dish—it’s a creamy, cheesy, bacon-packed masterpiece that’ll have you sneaking spoonfuls straight from the pot.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mix-ins:
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1/2 tsp black pepper

Instructions

1. Place the quartered red potatoes in a large pot and cover with 4 cups of water. Add 1 tsp salt.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for fluffier mashed potatoes.
4. Add the milk, butter, and sour cream to the potatoes. Mash until smooth and creamy. Tip: For extra creaminess, warm the milk and butter before adding.
5. Stir in the shredded cheddar cheese, crumbled bacon, sliced green onions, and black pepper until well combined. Tip: Reserve some bacon and green onions for garnish if you’re feeling fancy.
6. Serve hot, garnished with the reserved bacon and green onions.

Absolutely irresistible, these mashed potatoes are a fluffy, flavorful dream with the perfect salty crunch from the bacon. Try serving them in a hollowed-out bread bowl for an extra touch of carb-loaded bliss.

Healthy Vegan Suzys Mashed Red Potatoes

Get ready to ditch the dairy without sacrificing creaminess because these Healthy Vegan Suzy’s Mashed Red Potatoes are about to rock your world. Perfect for those who thought vegan meant bland, these spuds are a flavor-packed punch that’ll have even the most devout carnivores asking for seconds.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mash:
  • 1/4 cup unsweetened almond milk
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste

Instructions

1. Place the quartered red potatoes in a large pot and cover with 4 cups of water. Add 1 tsp salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate any excess water—this prevents watery mashed potatoes.
4. Add the almond milk, olive oil, nutritional yeast, garlic powder, onion powder, salt, and pepper to the pot.
5. Mash everything together with a potato masher until smooth and creamy. For extra creaminess, add a splash more almond milk if needed.
6. Taste and adjust seasoning as necessary. Remember, the flavors will meld as it sits, so don’t over-season initially.

Out of this world creamy with a subtle nutty undertone from the nutritional yeast, these mashed potatoes are a dream. Serve them topped with crispy fried onions for a crunch that contrasts beautifully with the creamy texture.

Buttery Suzys Mashed Red Potatoes with Fresh Dill

Now, let’s dive into a dish that’s as comforting as your favorite pajamas but with a flair that’ll make your taste buds dance—introducing a buttery, herby masterpiece that’s about to become your go-to side dish.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk, warmed
  • 1 tsp salt
• For the garnish:
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp unsalted butter, melted

Instructions

1. Place the quartered red potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate any excess water—this ensures your mash isn’t watery.
4. Add the 4 tbsp of unsalted butter to the potatoes and mash until the butter is fully melted and incorporated.
5. Gradually add the warmed milk and salt, continuing to mash until the potatoes reach your desired consistency. For extra smooth potatoes, a potato ricer is your best friend.
6. Transfer the mashed potatoes to a serving bowl. Drizzle with the 1 tbsp of melted butter and sprinkle the fresh dill on top for that pop of color and flavor.

Just like that, you’ve got a bowl of creamy, dreamy mashed potatoes with a hint of freshness from the dill that cuts through the richness perfectly. Serve it alongside your favorite protein, or hey, be bold and make it the star of the show with a generous dollop on top of a shepherd’s pie.

Smoky Paprika Suzys Mashed Red Potatoes

Unbelievably, these Smoky Paprika Suzys Mashed Red Potatoes are about to become your weeknight hero, packing a punch of flavor that’ll have your taste buds doing a happy dance. Perfectly creamy with a smoky kick, they’re the side dish that steals the show every time.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 4 cups water
  • 1 tsp salt
• For the mash:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt to taste

Instructions

1. In a large pot, combine the quartered red potatoes, water, and 1 tsp salt. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for a creamier mash.
4. Add the softened butter, milk, smoked paprika, garlic powder, and a pinch of salt to the potatoes.
5. Mash the potatoes with a potato masher or fork until smooth and creamy. Tip: For extra fluffiness, warm the milk before adding it to the potatoes.
6. Taste and adjust seasoning with more salt if needed. Tip: A dash more smoked paprika can amp up the smokiness if you’re into that.

Just like that, you’ve got a bowl of creamy, dreamy mashed potatoes with a smoky twist that’s begging to be paired with your favorite protein. Or, go rogue and serve them as a base for a savory breakfast bowl topped with a fried egg and crispy bacon. Either way, you’re winning.

Classic Suzys Mashed Red Potatoes with a Twist of Lemon

Kickstart your taste buds with a dish that’s as comforting as your favorite pajamas but with a zesty kick that’ll make them do a happy dance. Classic Suzy’s Mashed Red Potatoes get a lively makeover with a twist of lemon, turning the humble side into the star of the show.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, washed and quartered
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
  • 1 tsp salt
• For the twist:
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/4 tsp black pepper

Instructions

1. Place the quartered red potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Tip: Let them sit for a minute to evaporate excess moisture for fluffier mash.
4. Add milk, butter, and salt to the potatoes. Mash with a potato masher until smooth and creamy. Tip: For extra creaminess, warm the milk and butter before adding.
5. Stir in lemon zest, lemon juice, and black pepper until fully incorporated. Tip: Taste and adjust seasoning if needed, but remember the lemon adds brightness, not just acidity.

How heavenly is that? The lemon’s citrusy sparkle cuts through the richness, while the red potatoes keep things earthy and comforting. Serve it alongside grilled chicken or fish for a meal that’s anything but ordinary, or dollop it on a shepherd’s pie for a zesty twist on a classic.

Conclusion

Luscious doesn’t even begin to cover it! This roundup of 13 Delicious Suzy’s Mashed Red Potatoes Recipes is your ticket to comfort food heaven. Whether you’re after creamy classics or bold new twists, there’s a dish here to delight every palate. Don’t just take our word for it—dive in, try these recipes, and let us know which ones stole your heart. Loved one? Share the love on Pinterest!