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Garlic Parmesan Mashed Potatoes

A close-up of creamy garlic parmesan mashed potatoes topped with crispy fried onions and herbs.
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Creamy mashed potatoes infused with roasted garlic and Parmesan cheese, perfect for holidays or any Sunday roast.

Ingredients

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  • 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
  • 1 head garlic
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes, or until soft.
  2. While the garlic roasts, place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  3. Drain the potatoes well and return them to the hot pot. Let them steam dry for a minute.
  4. Squeeze the roasted garlic cloves out of their skins into the pot with the potatoes.
  5. Add the heavy cream and butter to the pot. Mash the potatoes with a potato masher or ricer until smooth and creamy.
  6. Stir in the grated Parmesan cheese until melted and well combined.
  7. Season with salt and black pepper to your preference.

Notes

  • For make-ahead convenience, prepare the mashed potatoes up to the point of adding the Parmesan cheese. Cool completely, then refrigerate. Reheat gently on the stovetop, adding the Parmesan cheese at the end.
  • To keep mashed potatoes warm for a crowd, transfer them to a slow cooker set to the warm setting. Stir occasionally.
  • For an extra smooth texture, use a potato ricer.

Nutrition

Find it online: https://kitchenslang.com/garlic-parmesan-mashed-potatoes/