Parmesan Mashed Potatoes
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Our Garlic Parmesan Mashed Potatoes are the perfect side dish for any meal or holiday spread. They’re creamy, buttery and easy to prepare.
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.
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
Ingredients
- 2 pounds Yukon Gold, or Russet potatoes (peeled and cut into chunks)
- ¼ cup unsalted butter
- 2 garlic cloves, minced
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup freshly grated parmesan cheese
- Salt and ground black pepper, to taste
Instructions
- Place the potatoes into a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.2 pounds Yukon Gold
- While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.¼ cup unsalted butter2 garlic cloves
- Pour the cream and milk into the pan, and heat until the liquid begins to steam. Remove from heat.½ cup heavy cream½ cup whole milk
- Drain the potatoes and return them to the pot. Mash using a potato masher or hand mixer until smooth.
- Pour in the dairy and garlic mixture. Stir until the potatoes are creamy and smooth. Fold in the Parmesan cheese and season with salt and pepper to taste.½ cup freshly grated parmesan cheese
- Serve hot with a drizzle of melted butter or extra parmesan cheese.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¾ cup of mashed potatoes. Actual calories will vary.
- This recipe makes about 4-6 servings, depending on portion size. A typical serving size for mashed potatoes is around ½ to ¾ cup per person.
- See our nutrition disclaimer.
- We like creamy potatoes and don’t mind a few small lumps, so we use a potato masher and the ingredients as listed above. Feel free to adjust the amounts to reach the desired consistency.
Nutrition
Serving: 0.75cup | Calories: 300kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 229mg | Potassium: 707mg | Fiber: 3g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 30mg | Calcium: 134mg | Iron: 1mg