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Garlic Parmesan Mashed Potatoes

A close-up of a bowl filled with creamy garlic parmesan mashed potatoes, topped with crispy fried onions.
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Creamy, flavorful mashed potatoes with roasted garlic and Parmesan cheese, perfect for holidays or any meal.

Ingredients

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  • 2 pounds Russet or Yukon Gold potatoes, peeled and quartered
  • 1 head garlic
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-50 minutes, until soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins. Mash the garlic with a fork.
  2. Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain the potatoes well.
  3. Return the drained potatoes to the hot pot. Mash the potatoes using a potato masher or ricer until mostly smooth.
  4. In a small saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the cream is warm. Do not boil.
  5. Add the warm cream mixture, mashed roasted garlic, and grated Parmesan cheese to the mashed potatoes. Stir until well combined and creamy.
  6. Season with salt and black pepper to taste.
  7. Serve hot.

Notes

  • For make-ahead mashed potatoes, prepare the recipe up to step 6. Let cool completely, then refrigerate. Reheat gently on the stovetop or in the oven, adding a splash more cream if needed.
  • To keep mashed potatoes warm for a holiday gathering, transfer them to a slow cooker set to the ‘warm’ setting. Stir occasionally.
  • You can substitute Yukon Gold potatoes for Russets for a slightly richer, creamier texture.

Nutrition

Find it online: https://devourdish.com/garlic-parmesan-mashed-potatoes/