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Garlic Parmesan Mashed Potatoes
Thanksgiving is upon us, and I am absolutely making these really easy, no fuss 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.
What ingredients do you need to make these garlic parmesan mashed potatoes recipe?
- Yukon gold potatoes
- garlic cloves
- unsalted butter
- cream
- rosemary or chives
- parmesan cheese
- kosher salt and 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 and drain your potatoes, 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 on This Recipe 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
Garlic Parmesan Mashed Potatoes
Ingredients
- 4 cups yukon gold potatoes peeled
- 6 garlic cloves
- 1/2 cup butter melted
- 1 cup heavy cream
- 1 sprig rosemary and more for garnish
- 1/4th 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.
