Garlic Parmesan Mashed Potatoes (Printable version)

Smooth mashed potatoes blended with roasted garlic and Parmesan for a rich, savory flavor.

# What You'll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/2 cup whole milk, warmed
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/4 cup sour cream

→ Garlic

06 - 4 large garlic cloves, peeled
07 - 1 tbsp olive oil

→ Seasonings

08 - 1 tsp salt, plus more to taste
09 - 1/4 tsp freshly ground black pepper
10 - 2 tbsp chopped fresh parsley (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap tightly, and roast for 20 minutes until soft and golden.
02 - Place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer for 15–18 minutes until tender.
03 - Drain potatoes thoroughly and return them to the hot pot.
04 - Squeeze roasted garlic cloves from skins and mash with a fork.
05 - Add butter, roasted garlic, and sour cream to potatoes; mash until mostly smooth.
06 - Gradually stir in warmed milk until desired consistency is reached, then mix in Parmesan cheese.
07 - Season with salt and pepper to taste, transfer to a serving bowl, garnish with parsley if desired, and serve hot.

# Expert advice:

01 -
  • The roasted garlic melts into the potatoes like silk, giving you deep savory flavor without any harsh bite—it's the kind of side dish that people actually ask you to make again.
  • Parmesan cheese adds a subtle umami richness that makes these potatoes feel fancy enough for company dinners but simple enough for weeknight comfort.
  • They're naturally gluten-free and come together in less than an hour, making them perfect when you need something reliable and delicious.
02 -
  • The biggest mistake I see is adding cold milk to hot potatoes—it cools everything down and makes them gluey and dense. Warm your milk in a small pot or microwave first, and you'll taste the difference immediately.
  • I learned the hard way that over-mashing is the enemy of creamy mashed potatoes. Use a masher or ricer, not a food processor—a food processor breaks down the starch and turns everything into glue. A few small lumps are actually a sign you've done it right.
  • Salting the cooking water is non-negotiable. It seasons the potatoes throughout instead of just on the surface, and it makes the final dish taste complete without needing excessive salt at the end.
03 -
  • Warmed milk and a gently hand-mashed method are the two secrets that separate creamy, luxurious mashed potatoes from the gluey, dense versions that nobody wants to eat.
  • Freshly grated Parmesan cheese melts into the potatoes like silk, while pre-grated versions stay slightly grainy because of the anti-caking agents. It's worth the extra minute to grate it fresh.

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