Garlic Parmesan Mashed Potatoes
on Nov 20, 2020, Updated Jul 29, 2024
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Thanksgiving is upon us, and I am absolutely making these really easy, no fuss creamy garlic parmesan mashed potatoes. It’s to the point, simple ingredients, easy to assemble, and just absolutely amazing. This is the most amazing and perfect side dish to have at your table. They are infused with garlic, rosemary and parmesan, making this cheesy and equally creamy.
If you’re looking for another mashed potato recipe, be sure to check out our Creme Fraiche Mashed Potatoes! (Which are equally as great with sour cream as well!)
Table of Contents
- What ingredients do you need to make these creamy garlic parmesan mashed potatoes?
- Instructions to make the most amazing potato recipe
- Tips, Tricks, and Substitutions For Creamy Potatoes
- Looking for more Thanksgiving recipes? Start below:
- Watch How To Make This Recipe
- Garlic Parmesan Mashed Potatoes Recipe
What ingredients do you need to make these creamy garlic parmesan mashed potatoes?
- Yukon gold potatoes: I definitely prefer yukon gold for this recipe, they get silky and creamy! You can opt to use russet potatoes if that’s all you can find, though!
- Garlic cloves
- Unsalted butter
- Heavy cream
- Rosemary: We are using rosemary, but you can use any herbs such as chives, fresh parsley, or fresh thyme; to name a few.
- Grated parmesan cheese
- Kosher salt and freshly ground black pepper
See, super simple and minimal ingredients!
Instructions to make the most amazing potato recipe
You’ll start by peeling your potatoes and placing in a bowl of water.
Next, you’ll make your cream mixture by gently simmering cream, rosemary and garlic. (do not boil!) just heating and infusing flavor here.
Third, in a large pot, you’ll boil your potatoes in salted water and drain your potatoes when they are fork tender, then proceed to mash them.
Fourth, you’ll add in your melted butter mix, then your cream mixture and melted parmesan, and your potatoes are DONE!
Tips, Tricks, and Substitutions For Creamy Potatoes
Peel the skin: For creamy, dreamy mashed potatoes: make sure you’re peeling the skins completely off!
Potato ricer or mesh sieve: Another way to make them super creamy is through a potato ricer or pushing through a mesh sieve, I like to just use a potato masher, and keep them a little chunky, and it’s a little less effort, but that’s up to you!
Butter first: Add your butter knobs or melted butter in first, and toss completely, before adding in your cream mixture. By adding it all at once, and not separating the ingredients, it doesn’t get as smooth, and it gets a little more pasty and gummy.
Looking for more Thanksgiving recipes? Start below:
- Roasted Sweet Potato & Pumpkin Hummus
- Prosciutto, Mt. Tam and Fig Jam Crostini
- Garlic Herb Roast Chicken
- Mushroom & Sage Toasts with Whipped Goat Cheese
- Stuffed Honeynut Squash with Couscous and Feta
If you do make this Garlic Parmesan Mashed Potato Recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well.
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Watch How To Make This Recipe
Garlic Parmesan Mashed Potatoes
Ingredients
- 4 cups yukon gold potatoes, peeled
- 6 garlic cloves
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1 sprig rosemary, and more for garnish
- 1/4 cup shredded parmesan, or more to taste
- salt and pepper to taste
Instructions
- Begin by peeling and cubing your Yukon gold potatoes. Place your cubed potatoes in a bowl of water while you’re cutting.
- Boil your potatoes with salt until soft and drain, placing back in the pot to let dry.
- In the meantime, in a separate sauce pan, add your heavy cream, rosemary and garlic cloves and bring to a gentle simmer to allow the garlic and rosemary to infuse. Season with salt and pepper. Bring on low and remove the rosemary and garlic. Set aside.
- In a potato ricer or masher, mash your potatoes until your desired consistency. For super creamy potatoes, place in a ricer. I like mine a little bit chunkier with more body, so I use a masher until the smooth and chunky consistency I like.
- Next, add in your butter and stir well, adjusting with salt and pepper.
- TIP: add melted butter first, then your cream mixture, by mixing them together, it gets clumpy easier and a little gummy.
- Once that’s all mixed together, add in your heavy cream in segments and mix well. Then add your shredded cheese in segments to finish, mixing until all combined. Cheesy and creamy!
- Serve your mashed potatoes topping with pepper, an additional butter knob, rosemary and shredded parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
