This Garlic Parmesan Mashed Potatoes recipe makes an ideal side dish for many meals. Rich, buttery, garlicky, and cheesy, these mashed potatoes are delicious on their own or with gravy.
Perfect for holiday tables or any night you crave creamy, cheesy potatoes. If you enjoy mashed potato variations, consider trying red mashed potatoes, Gruyere mashed potatoes, or mashed sweet potatoes.
Best Garlic Parmesan Mashed Potatoes
Combining garlic, cheese, and potatoes rarely fails. This version is especially loved by garlic fans, but you can easily reduce the garlic for more sensitive palates. Butter, sour cream, and Parmesan balance the garlic and make the flavor appealing even to picky eaters.
These mashed potatoes pair well with a wide range of mains — roasts, chicken, or a hearty stew — and leftovers make a fantastic topping for shepherd’s pie.
Garlic Parmesan Mashed Potatoes Video Tutorial
“Idahoan” Mashed Potatoes
Potatoes are a staple in many kitchens because they adapt well to countless preparations. You can mash, fry, roast, bake, or serve them at any meal. While instant mashed potatoes have their place, fresh mashed potatoes are simple to make and worth the little extra time.
Key Ingredients
- Potatoes – Red potatoes work great; Yukon Gold or Idaho potatoes are also excellent choices.
- Butter – Use cold or room-temperature butter for easier mixing; melted butter can separate.
- Sour Cream – Light or full-fat sour cream both work.
- Garlic Powder – Reduce the amount if you prefer a milder garlic flavor.
- Parmesan Cheese – Pre-shredded or freshly grated Parmesan both work. Other cheeses like mild cheddar, gouda, or mozzarella can be used if preferred.
- Milk – Any milk percentage is fine; heavy cream will yield an extra-creamy texture.
How To Make Parmesan Cheese Mashed Potatoes
- Boil the potatoes. Place diced potatoes in a large pot, add two teaspoons of salt, and cover with cold water. Bring to a boil and cook 20–30 minutes, or until fork-tender.
- Add the remaining ingredients. Drain the potatoes, return them to the pot, then add butter, sour cream, salt, garlic powder, Parmesan, and milk or cream.
- Mash. Use a hand masher to break up the larger chunks. Mash to your preferred texture — rustic and chunky or smooth. A stand mixer can be used with caution to avoid overmixing, which can make potatoes gummy.
- Serve. Transfer to a serving bowl, top with a pat of butter and chopped parsley if desired, and enjoy.
Frequently Asked Questions
Yes. Prepare the mashed potatoes as directed but hold back some of the butter. Cool to room temperature, refrigerate, and when reheating add the remaining butter and a splash of milk or cream. Reheat gently on the stovetop or in the microwave, stirring occasionally until creamy.
Yes. Higher fat content helps mashed potatoes freeze well, so include ample butter and sour cream. Cool to room temperature, pack into freezer bags or airtight containers, flatten if using bags, and freeze for up to three months.
Reheating options:
Microwave – Reheat in a microwave-safe dish on lower power, stirring occasionally and adding butter or milk as needed.
Stovetop – Warm in a pot over low-medium heat, stirring and adding butter or milk for a creamy texture.
Oven – Place in a covered baking dish at 350°F (175°C) for about 30 minutes or until heated through; stir in extra butter if desired.
Storing and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Store in airtight containers or freezer bags for up to 3 months.
- To reheat: Microwave or warm in a pot over medium heat, adding butter and milk to restore creaminess.
Garlic and Parmesan Mashed Potatoes Recipe
Ingredients
- 5 pounds red potatoes
- 1 tablespoon salt, (for boiling water)
- 3 tablespoons butter, room temperature
- 2/3 cup sour cream
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup milk
Instructions
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Wash, peel if desired, and cut potatoes into 1″ cubes. Place in a large pot with 2 teaspoons of salt, cover with cold water, and bring to a boil. Cook 20–30 minutes until fork-tender.
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Drain the potatoes and return them to the pot. Add butter, sour cream, salt, garlic powder, Parmesan, and milk.
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Mash with a hand masher to your preferred consistency, leaving some texture for a rustic finish or mashing smooth if you prefer.
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Transfer to a serving bowl, top with a pat of butter and chopped parsley if you like, and serve warm.
Video
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Store in airtight containers or freezer bags for up to 3 months.
- To reheat: Microwave or warm in a pot over medium heat, adding extra butter and milk as needed.
Tips
- Idaho or Yukon Gold potatoes are excellent alternatives to red potatoes.
- Use heavy cream instead of milk for an extra-creamy texture.
- Leaving the peels on is fine if they are washed well; it adds texture and nutrients.
- Start potatoes in cold water so they cook evenly.
- Salting the boiling water seasons the potatoes as they cook.
- A hand masher gives a pleasing rustic texture; cutting potatoes into smaller pieces speeds cooking.
Nutrition
Disclaimer: Nutritional values are estimates provided for reference only.
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This Garlic Parmesan Mashed Potatoes recipe delivers a creamy, flavorful side that complements many main dishes. Buttery, garlicky, and cheesy — a crowd-pleaser any time of year.