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!
Table of Contents
- 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.
- Parmesan cheese.
- Salt and pepper.
How to make garlic mashed potatoes
- 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.
- 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 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.
This parmesan garlic mashed potatoes recipe is a delicious side dish for a variety of proteins. We love it with pan-fried pork chops, chicken fried steak or air fryer chicken breast and it’s delicious with stews like slow-braised short ribs.
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.
Love mash? Try these recipes:
Parmesan Garlic Mashed Potatoes
- 8 large potatoes
- ¾ cup milk (full cream / whole milk)
- 2 garlic cloves minced
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- Preheat the oven to 200°C/400°F and place the potatoes onto a sheet pan. Place in the oven and allow to bake for an hour or until a knife can easily be inserted.
- When the potatoes are cooked, remove from the oven and allow to cool for 10 minutes. Carefully halve the potatoes. Scoop out the cooked flesh and discard the skins.
- Mash the potatoes with a potato masher or ricer.
- Heat the milk, garlic, salt, pepper and butter together until the milk starts to simmer. Remove from the heat and pour into the potatoes. Mix well.
- Stir in the Parmesan cheese then season to taste and serve.