Looking for a mashed potato recipe that has a bit more flavor than the typical ones? These creamy Garlic Parmesan Mashed Potatoes are absolutely packed with delicious flavor thanks to a hearty amount of minced garlic and grated parmesan cheese.
If you're not a fan of garlic, you may want to click away from this recipe. Seriously, though. Go away and stay far, far away. This recipe has so much garlic in it, it's quite possible that you may be able to smell it from your house. Sorry?
But I'm not really sorry because garlic is amazing. Especially when combined with parmesan cheese. Why do garlic and parmesan go so well together? I'm also very much obsessed with this garlic parmesan risotto and this garlic parmesan shrimp. Give me ALL the garlic parmesan goodness!
I've told you this before, but I've never been much of a potato person. However, recently I've been very into mashed potatoes. But they have to be really good mashed potatoes with A LOT of flavor. These garlic parmesan mashed potatoes certainly fit the bill.
❤️ Why you'll love this recipe
These mashed potatoes are anything but boring. They're not really for people who want a classic creamy plain mashed potato. They're for people who want a lot of flavor that will hit you in the face and make you sing with joy.
They're quite easy to make and they go with so many different entrees and other veggie sides. They make the perfect addition to your holiday spread with a Thanksgiving Turkey or Brown Sugar Baked Ham.
But I wouldn't even blame you if you made them your whole entire meal.
Despite being packed with flavor, this mashed potato recipe only requires simple ingredients. Aside from potatoes, I always have all of the ingredients in my pantry and fridge.
Here's what you need to make my garlic parmesan mashed potatoes (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Potatoes: I prefer Yukon gold for these mashed potatoes, but you can also use russet potatoes or red sin.
- Salt and pepper
- Unsalted butter,
- Minced garlic: lots!!
- Whole milk
- Heavy cream
- Garlic powder: because why not add more garlic flavor??
- Grated parmesan cheese
- Fresh chives or scallions: for garnish
🥔 How to make garlic parmesan mashed potatoes
If you've ever made mashed potatoes before, these follow a very similar process. While the potatoes are boiling, you'll sauté the minced garlic a bit and warm the milk and cream.
I peel the potatoes for this recipe, but you don't have to (I also have a great recipe for a skin-on red skin mashed potato recipe!) You'll want to make sure your potatoes are chopped into relatively evenly sized chunks. This will help them cook evenly.
Once peeled and chopped, place the potatoes in a large pot and add just enough cold water to cover them.
Add 1 Tbsp salt and bring water to a boil.
Lower heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes.
In the meantime, when the potatoes are almost done cooking, melt the butter in a small saucepan over medium heat.
Add garlic and cook for 1-2 minutes, until aromatic and just starting to brown.
I use 2 full tablespoons of minced garlic, which is about 5-6 cloves.
Turn heat to low and add milk and cream to the saucepan. Heat until hot, but not boiling.
Now, return the cooked potatoes to the pot and mash with a hand masher until desired consistency is reached. Take care not to over-mash.
I like to leave some chunks, but you can also mash until completely smooth or even use a potato ricer for the ultimate smoothness.
Now for the fun part!
Add hot garlic/milk/cream mixture, garlic powder, ½ tsp salt, and ½ tsp pepper to potatoes and stir to combine.
Holy moly, you know this is going to be good.
A lot of people like to use white pepper in their mashed potatoes, but I actually like the way black pepper contrasts with the dish.
Fold in parmesan cheese.
Yes, I use a lot of cheese, too... a whole ¾ cup. You are welcome to use less if you want. Or more!!
And the garlic parmesan mashed potatoes are ready to be served! I like to serve them with chopped fresh chives or green onions on top and, of course, an extra little (or big) pat of butter.
And dig into this classic side dish with an ultra flavorful twist.
If you think the typical mashed potatoes are a little bit boring, you need to try these ones! They'll make your taste buds so happy.
Your breath, maybe not so much. But it's totally worth it for all that flavor!
🍽️ What to serve with
One of the best things about mashed potatoes is that they go with so many things and are essentially the perfect side dish! Here are my favorite entrees to serve these garlic parmesan mashed potatoes with (though I would also argue that mashed potatoes and salad make the perfect meal!):
- Bacon-Wrapped Meatloaf
- Panko Crusted Chicken
- Rosemary Steak
- Brie-Stuffed Turkey Meatballs
- Sizzling Garlic Chicken Wings
- Everything Bagel Salmon
- Spinach and Brie Chicken
- Extra Crispy Fried Chicken
- BBQ Chicken Meatballs
- Roast Chicken (from RecipeTin Eats)
⏲️ How to store leftovers
Storing leftover mashed potatoes is easy! Just keep them in your refrigerator in an airtight container. They should keep for 3-4 days when stored properly and are easy to heat up in the microwave or oven.
You may want to stir in a little extra milk or butter when reheating.
💡 Variations to recipe
I think this mashed potato recipe is perfect as is, but there are also lots of variations you can make to it.
If this is too much garlic for you, you can leave out some of the minced garlic or the garlic powder. You can also feel free to use less parmesan cheese or omit it entirely if you're not a fan.
And here are a few things you can add to the potatoes that would be absolutely delicious:
- Crispy bacon
- Sour cream
- Caramelized onions
- Hot sauce
- Green peas
- Other kinds of cheese, like cheddar, pepper jack, or swiss
You might also love these cream cheese mashed potatoes.
❓ Do I have to use Yukon gold potatoes?
No, you don't! Many people consider Yukon gold the best for mashing since they have high levels of starch and a buttery flavor.
But lots of people also like using russet potatoes for mashing and red potatoes work really well, too.
This is the kind of side dish that you can find on my dinner table any day during the week. But it also makes a stunning addition to a holiday table as it works really well with turkey, ham, or a full Christmas or Thanksgiving spread.
Whether you're the biggest potato lover in the world or you're kind of "meh" about them, I hope you'll try my garlic parmesan mashed potatoes!
What do you like to add to your mashed potatoes?
Garlic Parmesan Mashed Potatoes
- 3 lbs. peeled Yukon Gold potatoes, cut into quarters (or relatively evenly sized chunks)
- 1 Tbsp + ½ tsp salt, divided
- 4 Tbsp unsalted butter,
- 2 Tbsp minced garlic (from 5-6 cloves)
- ¾ cup whole milk
- ⅓ cup heavy cream
- 1 tsp garlic powder
- ½ tsp pepper
- ¾ cup grated parmesan cheese
- Fresh chives or scallions, for garnish
- Place potatoes in a large pot and add enough cold water to cover potatoes. Add 1 Tbsp salt and bring water to a boil.
- Lower heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
- When potatoes are almost done boiling, melt butter in a small saucepan over medium heat. Add garlic and cook for 1-2 minutes, until aromatic and just starting to brown.
- Turn heat to low and add milk and cream to the saucepan. Heat until hot, but not boiling.
- Drain potatoes well using a strainer and return to pot. Mash with a potato masher until desired consistency is reached. Take care not to over-mash (I like to leave some chunks, but you can also mash until completely smooth).
- Add hot garlic/milk/cream mixture, garlic powder, ½ tsp salt, and ½ tsp pepper to potatoes and stir to combine. Fold in parmesan cheese.
- Serve mashed potatoes topped with chopped chives or scallions and more butter, if desired.