Our Garlic Parmesan Mashed Potatoes are the perfect side dish for any meal or holiday spread. They’re creamy, buttery and easy to prepare.

Top down view of parmesan mashed potatoes in a large dish.

If you’re searching for the ultimate comfort food, these parmesan mashed potatoes are the just that! They have a creamy texture with just the right amount of parmesan cheese.

Made with Yukon Gold or Russet potatoes, heavy cream, and butter, they pair perfectly with any meal. Whether you’re serving them with a holiday roast or a simple weeknight dinner, this recipe is sure to become a go-to favorite.

If you’re looking for more mashed potatoes ideas, check out our Instant Pot mashed red potatoes, garlic mashed potatoes, and crock pot mashed potatoes recipes.

Tips for Perfect Parmesan Mashed Potatoes

Choosing the Potatoes: Yukon Gold potatoes will give you a creamy, buttery texture, while Russets are great for a fluffier, drier consistency. Choose based on your preferred style.
Customize the Texture: For extra-creamy potatoes, you can increase the amount of heavy cream or milk, depending on your texture preference.
Maximize Flavor: For more flavor, try adding roasted garlic instead of sautéed, or stir in fresh herbs like rosemary, thyme, or chives.

Yes! You can prepare them in advance and store them in the refrigerator for up to 3 days. Reheat them with a bit of extra milk or cream to keep them creamy.

Freshly grated parmesan cheese has the best flavor and texture. Pre-grated varieties can work, but they won’t melt as smoothly. We’ve found that pre-grated cheese tends to dry out the potatoes, too.

Overmixing or using the wrong tool (like a hand mixer on a high speed) can break down the starches in the potatoes too much, resulting in a gluey, sticky texture. For the best results, mash the potatoes gently by hand with a potato masher.

We prefer to use warm milk and cream. Warming the milk and cream helps them incorporate smoothly into the potatoes without cooling them down. Cold liquids can cause the potatoes to firm up, making it harder to get a creamy texture.

Tabs of butter on top of mashed potatoes.

Storage

Refrigerate: Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat on the stove or in the microwave. Add a splash of milk or cream if needed.

More Potato Recipes

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