Garlic Parmesan Mashed Potatoes

I remember the first time I made Garlic Parmesan Mashed Potatoes—it was a chilly evening, and the warm, creamy dish felt like the ultimate comfort food discovering how roasted garlic adds that deep, mellow flavor was a game changer for me.

One time unexpected guests arrived, and I nailed this recipe on the first try; the compliments and warm smiles made it a special night I'll never forget.

Ingredients

• Potatoes: Yukon Gold or Russet are my go-tos because they mash beautifully without getting gluey
• Butter: Unsalted to control saltiness and give that rich, creamy texture
• Milk: Warmed whole milk helps keep the mash silky and smooth
• Parmesan Cheese: Freshly grated for maximum flavor—pre-grated just can't compete
• Garlic: Roasting the cloves before mashing brings a sweeter, milder garlic punch
• Seasonings: Kosher salt and freshly ground black pepper balance the flavors perfectly
• Parsley: Optional but adds a fresh, bright note when sprinkled on top

Instructions

Get Everything Ready:

Start by peeling and chunking your potatoes; the uniform size helps them cook evenly. Don’t forget to peel your garlic cloves for roasting or boiling.

Cook to Perfection:

Cover potatoes and garlic with cold water and add salt. Bring to a boil, then simmer until potatoes are fork-tender—this sets the stage for creamy texture.

Drain and Mash:

Drain everything well, return to the pot, and start mashing with butter—feel the softness beginning and the aroma of melting butter filling the kitchen.

Add Magic Ingredients:

Warm milk and Parmesan cheese go in next. Continue mashing gently until the mixture is luxuriously creamy and infused with cheesy goodness.

Season and Serve:

Finish with salt and pepper to taste, garnish with chopped parsley if you like, and serve immediately while warm and inviting.

Save

This dish quickly became more than just a side—it’s saved holidays, comforted tough days, and created moments around the table that turned into lasting memories.

Keeping It Fresh

Leftover mashed potatoes store well in an airtight container in the fridge for up to three days. Reheat gently with a splash of milk to regain that creamy texture.

Serving Ideas That Clicked

I love pairing this dish with roasted chicken or grilled steak. Adding a side of steamed greens balances the richness perfectly.

Making It Ahead For Busy Nights

You can prepare the potatoes and mash ahead then gently reheat before serving; just be sure to add a bit more milk or butter to refresh the texture.

• Don’t forget to taste and adjust salt before reheating
• Oh wait one more thing: a little extra Parmesan on top before serving adds a nice touch
• Using a potato masher instead of a food processor avoids gluey texture

Save

Thanks for spending time in the kitchen with me—enjoy the warmth and comfort this recipe brings every time you serve it.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal for achieving a creamy and smooth texture.

→ Can I roast garlic for a deeper flavor?

Yes, roasting the garlic before mashing enhances the flavor and adds a subtle sweetness.

→ How can I make the mash creamier?

Use warm milk and butter when mashing, and consider substituting with cream or half-and-half for extra richness.

→ Is parsley necessary?

Parsley is optional; it adds a fresh, herbaceous note and a pop of color as a garnish.

→ Are these mashed potatoes gluten-free?

Yes, using certified gluten-free ingredients ensures the dish remains gluten-free.