Parmesan Garlic Mashed Potatoes

From everyday dinners to festive celebrations, creamy garlic mashed potatoes flavored with Parmesan cheese is the perfect side dish.

There are very few people who can resist a bowl of light, fluffy mashed potatoes. In fact, it is probably my family’s favorite side dish. We love this Parmesan garlic version because it makes good mash great! And it’s so easy!

Ingredients

Full recipe and amounts can be found in the recipe card below.

• Potatoes. Use a starchy potato like Russet, Yukon gold, Maris Piper, Desiree or King Edward (depending on where you live). Check the packaging as it often says what the potato is good for.
• Milk. Use cream instead of the milk for a richer end result.
• Garlic cloves. 
• Butter. 
• Parmesan cheese. 
• Salt and pepper.

How to make garlic mashed potatoes

1. Place whole, unpeeled potatoes on a large sheet pan and place in a hot oven. Allow the potatoes to bake for 45-60 minutes until a knife can easily be inserted. Remove the potatoes, halve and remove the flesh. Use a tea towel to protect your hand as you scoop the flesh out of each half.
2. At this stage, you can mash your potatoes with a traditional potato masher, whip them with a mixer or put them through a ricer. It really depends on the finished texture you are after. We love them any way. When I don’t have a lot of time I use a traditional masher. This will give you mash containing a few small lumps. A ricer will give you the silkiest, smoothest result.
3. Stir milk warmed with a few garlic cloves, butter, salt and pepper into the mash along with finely grated Parmesan cheese and stir to combine. Season the creamy mashed potatoes to taste and serve.

Freezing and making ahead

1. Freezing: Make the potatoes as directed but leave out the cheese. Fat allows mashed potatoes to freeze better so I would recommend using half milk, half cream. Transfer the mash to freezer safe bags or a freezer-proof container. Place a sheet of parchment paper onto the surface of the mashed potatoes in the container then seal. Freeze for up to 4 months. Thaw in the fridge for 1-2 days or at room temperature if you are in a hurry. Reheat on the stove over low heat, adding more milk/cream if needed. Stir in the Parmesan just before serving.
2. Make ahead: Mashed potatoes can be made up to 2 days ahead. Make the mash as directed then press a sheet of parchment paper onto the surface of the mash. Cover well with plastic wrap and foil and place in the fridge. Reheat as directed above.

Love mash? Try these recipes:

1. Maple butter mashed sweet potatoes
2. Easy mashed cauliflower
3. Cheesy mashed potatoes