Go Back

Garlic Parmesan Mashed Potatoes

Garlic Parmesan mashed potatoes are simmered until fork-tender, then mashed with warm butter and cream for a smooth, rich texture. Finely grated Parmesan and black pepper finish this comforting side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 6 cloves garlic peeled
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter cut into pieces
  • 0.75 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated
  • 0.25 tsp ground black pepper

Method
 

  1. Put the potatoes and garlic in a 5- to 6-quart pot and cover with cold water by 1 inch; add 2 teaspoons of the salt.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  4. Meanwhile, warm the butter and heavy cream in a small saucepan over low heat, stirring until the butter melts; keep warm without boiling.
  5. Drain the potatoes and garlic well and return them to the pot.
  6. Mash until mostly smooth.
  7. Gradually stir in the warm butter mixture.
  8. Fold in the Parmesan, black pepper, and remaining 1 teaspoon salt; serve hot.

Notes

For the smoothest texture, mash the potatoes while hot and add the warm butter and cream gradually. Refrigerate in an airtight container for up to 4 days; freezer-friendly for up to 1 month. For a dairy-free variation, use plant-based butter and unsweetened plant cream and omit the Parmesan.