Garlic Parmesan Mashed Potatoes

5 from 1 vote

Thanksgiving is upon us, and I am absolutely making these really easy, no fuss garlic parmesan mashed potatoes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

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.