How to Make the Perfect Garlic Parmesan Mashed Potatoes
American · Easy · 50 min · 8 servings
These ultra-creamy mashed potatoes are infused with roasted garlic and finished with generous amounts of Parmesan cheese. It is the most indulgent and flavorful version of a holiday classic you will ever make.
Why this recipe works
This Garlic Parmesan Mashed Potatoes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs Yukon Gold potatoes peeled and cubed
- 1 whole head garlic for roasting
- 0.75 cup warm whole milk
- 6 tbsp unsalted butter softened
- 0.75 cup freshly grated Parmesan cheese
- 1 tsp kosher salt plus more to taste
Step by step instructions
Step 1: Roast the Garlic
Preheat oven to 400 degrees Fahrenheit. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap tightly in foil. Roast for 35 to 40 minutes until the cloves are completely soft and golden. Squeeze the roasted garlic out of the skins and set aside.
Step 2: Boil the Potatoes
Place the cubed Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes until a fork slides in and out of the potato without any resistance. Drain thoroughly in a colander.
Step 3: Mash and Mix
Return the drained potatoes to the warm pot. Add the softened butter and the roasted garlic and mash together using a potato masher or ricer until smooth. Gradually pour in the warm milk while mixing until you reach your desired consistency. Do not over-mash or the potatoes become gluey.
Step 4: Finish with Parmesan
Fold in three quarters of the grated Parmesan cheese and season generously with salt. Transfer to a warm serving bowl and top with the remaining Parmesan and a pat of extra butter. Serve immediately for the best texture and temperature.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → heavy cream for an even richer result
- Parmesan cheese → Gruyere or sharp white cheddar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-working the potatoes after adding dairy which creates a gluey gummy texture
- Adding cold milk which cools down the potatoes and makes them stiff
Nutrition facts
Per serving: 310 calories, 8g protein, 35g carbs, 16g fat, 3g fiber.
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