Garlic Parmesan Mashed Potatoes

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5 from 1 vote

Garlic Parmesan Mashed Potatoes

Make these irresistible garlic Parmesan mashed potatoes today – you won't be able to resist!

Prep Time15

Cook Time30

Total Time45

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 314kcal

Author: Adina

Equipment

Small oven-proof dish
Large pot

Ingredients

2 medium garlic bulbs
3 tablespoons olive oil
2.5 lbs starchy potatoes 1.2 kg
1 ¼ cups full-fat milk 300 ml, Note 1
2 tablespoons butter Note 2
⅓ cup freshly grated Parmesan 35 g/ 1.2 oz
fine sea salt and freshly ground black pepper
2 tablespoons chopped parsley or dill

Instructions

Preheat the oven to 320°F/ 160°C.
Prepare the garlic: Remove the tiny garlic cloves (much smaller than the rest of the garlic cloves from the bulbs) and use them for something else. Peel the other garlic cloves and place them in the small baking dish.
2 medium garlic bulbs
Roast garlic: Pour the oil on top and turn the cloves into it. Roast them for about 20 minutes, tossing again half time, or until the garlic cloves are lightly golden and very tender. Blend the garlic and their oil in a small processor or mash them finely with a fork and then the back of a spoon.
3 tablespoons olive oil
Boil potatoes: In the meantime, peel and cube the potatoes. Place them in the pot and cover them with cold water (Note 3). Bring to a boil, add salt, cover the pot, leaving a crack open, and cook the potatoes for about 15 – 20 minutes or until fork tender. Drain very well.
2.5 lbs starchy potatoes
Mash potatoes with the potato ricer or a regular potato masher (Note 4).
Heat the milk in a small pot or the microwave.
1 ¼ cups full-fat milk
Combine: Add milk, garlic, butter, and grated Parmesan to the potatoes. Mix to combine and salt and freshly ground black pepper to taste. Be generous with the salt, but adjust the quantity as required; you will need less salt if using salted butter for the mashed potatoes. Mix well with a wooden spoon. Stir in the chopped herbs and serve immediately.
2 tablespoons butter + ⅓ cup freshly grated Parmesan + fine sea salt and freshly ground black pepper + 2 tablespoons chopped parsley or dill

Notes

Vegan or dairy-free alternative: Use vegan/dairy-free options like almond milk and vegan butter or margarine.
Use room-temperature butter and warm milk when mashing for better absorption and creaminess. Starting with cold water when cooking potatoes ensures even cooking and prevents the outer layers from overcooking before the insides are done.
Mashing: Use a potato masher or a ricer for a smooth mash. Avoid over-mashing to prevent a gluey texture.

Nutrition