From everyday dinners to festive celebrations, creamy Parmesan garlic mashed potatoes 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 and Substitutions

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. This is the place for good butter. I’m a Kerrygold girl, through and through, but use any good quality butter of your choice. I always use salted but unsalted butter can be substituted.
Parmesan cheese.
Salt and black pepper.

Cream butter and garlic for mashed potatoes.

How To Make Garlic Mashed Potatoes

1. Cook the potatoes

Peel and chop the potatoes into large chunks. Place in a large pot of salted water and boil until fork tender. Drain and allow to steam dry for a few minutes.

2. Make the infused cream

Combine the cream, milk, garlic, salt and pepper in a small saucepan and heat until the butter is melted.

3. Mash

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. Stir the warmed cream mixture into the mashed potatoes then add the parmesan cheese and season to taste before serving.

Freezing and making ahead

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.
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.

Serving Suggestions

This parmesan garlic mashed potatoes recipe is a delicious side dish for a variety of proteins. We love it with pork chops, chicken fried steak, slow braised oxtail or short ribs and air fryer chicken breasts for an easy weeknight dinner.