Garlic Parmesan Mashed Potatoes

These Garlic Parmesan Mashed Potatoes are so good. Mashing gold potatoes with garlic cooked in butter, freshly grated Parmesan and heavy cream creates the most flavorful, creamy, savory side dish. Simple enough for weeknight cooking but good enough to bring to the table for a holiday meal.

Saute the garlic in butter for about a minute before adding it to the potatoes. Raw garlic can have a rather sharp flavor, and this will make it mellower and make every spoonful savory instead of harsh.

Why Gold Potatoes Work Best

Gold potatoes (like Yukon Golds) are my go-to for mashed potatoes. They have a naturally buttery flavor and a creamy texture, so they mash up smooth without turning gluey. Their skins are also thin, so you can leave some on if you like a more rustic mash.

Russets will work too. They make a fluffier, lighter mash, but you lose some of that buttery flavor.

Ingredients You’ll Need

Gold potatoes: About 2 1/2 pounds, which is roughly 5 medium potatoes.

Butter: Just a few tablespoons. It adds richness without making the potatoes heavy. Salted or unsalted both work, just adjust the salt at the end.

Garlic: I used jarred chopped garlic to keep things quick. Fresh minced garlic works great too.

Heavy cream: Gives the potatoes a thick, velvety texture. Warm it before adding so the potatoes stay hot.

Parmesan cheese: Grate it fresh from a wedge if you can. Pre-shredded Parmesan has anti-caking agents that keep it from melting smoothly.

Salt and pepper: Season the cooking water and the finished potatoes.

How to Make Garlic Parmesan Mashed Potatoes

Boil the potatoes. Peel and cut the potatoes into even chunks, then add them to a pot of cold, salted water. Bring to a boil and cook until a fork slides in easily.

Make the garlic butter. While the potatoes cook, melt the butter in a small saucepan and add the garlic. Cook for about a minute, just until fragrant. Pour in the cream and keep it warm on low.

Drain and dry. Drain the potatoes well, then return them to the hot pot for a minute to steam off extra moisture. Dry potatoes soak up more of the cream.

Mash. Mash the potatoes, then pour in the warm garlic cream a little at a time until they’re as creamy as you like.

Add the Parmesan. Stir in the grated Parmesan, then taste and season with salt and pepper. Parmesan is salty, so taste before adding all the salt. Serve hot.

Tips for the Creamiest Mashed Potatoes

Start in cold water. Putting the potatoes in cold water and bringing it up to a boil helps them cook evenly all the way through.

Cut them evenly. Same-size chunks finish at the same time, so you don’t get a mix of mushy and hard pieces.

Don’t overmix. Use a potato masher or ricer. A blender or hand mixer can overwork the starch and make the potatoes gummy.

Always warm the cream. Cold cream cools the potatoes down and doesn’t absorb as well.

Variations

Add sour cream. For a little tang, stir in 1/4 cup of sour cream with the Parmesan. I don’t always add it, but it’s a great option when I want the potatoes extra creamy.

Use roasted garlic. Swap the chopped garlic for a whole head of roasted garlic for a sweeter, mellower flavor.

Top with herbs. A sprinkle of chopped chives or parsley adds color and a fresh finish.

Make them lighter. Use whole milk or half and half in place of the heavy cream.

What to Serve with Garlic Parmesan Mashed Potatoes

These go with just about any main dish. Try them with roast chicken, pork chops, steak, meatloaf, or turkey. They’re also perfect under anything with gravy or a pan sauce.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of cream or milk, stirring often. You can also microwave them in short bursts, stirring in between.

Can You Make Them Ahead?

Yes. Make them up to a day ahead, then reheat on the stove or in a slow cooker on low with an extra splash of cream to loosen them up.