Garlic Parmesan Mashed Potatoes
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.
Velvety smooth mashed potatoes loaded with roasted garlic and Parmesan cheese that steal the show at any holiday meal.
Nutrition per serving
Ingredients
main
liquid
topping
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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