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Garlic Parmesan Mashed Potatoes

A golden-brown baked garlic parmesan mashed potatoes with herbs on top, served on a wooden plate.
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Creamy mashed potatoes infused with roasted garlic and Parmesan cheese, perfect for holidays or any Sunday roast.

Ingredients

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  • 2 pounds Russet or Yukon Gold potatoes, peeled and quartered
  • 8 ounces cream cheese, softened
  • 1/2 cup heavy cream, warmed
  • 4 cloves garlic, roasted or sautéed until soft
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. While the potatoes cook, roast or sauté the garlic cloves until soft and fragrant. Mash the roasted garlic with a fork.
  3. Drain the potatoes well and return them to the hot pot. Let them sit for a minute to allow excess moisture to evaporate.
  4. Add the softened cream cheese, warmed heavy cream, mashed roasted garlic, Parmesan cheese, and butter to the pot with the potatoes.
  5. Mash the potatoes using a potato masher or a ricer until smooth and creamy. Avoid over-mashing, which can make them gummy.
  6. Season generously with salt and black pepper to your taste.
  7. Serve immediately or keep warm for serving.

Notes

  • For make-ahead mashed potatoes, prepare them up to step 5. Let them cool completely, then cover and refrigerate. Reheat gently on the stovetop or in the oven, adding a splash more cream if needed to reach desired consistency.
  • To hold potatoes warm for a crowd, transfer them to a slow cooker set to the ‘warm’ setting. Stir occasionally.
  • Use good quality Parmesan cheese for the best flavor.

Nutrition

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