Garlic Parmesan Mashed Potatoes
These mashed potatoes get a flavor boost from roasted garlic and sharp Parmesan cheese.
The result is creamy, savory, and rich enough to stand on its own but still pairs perfectly with any main course.
Why You’ll Love It
- More flavorful than plain mashed potatoes
- Roasted garlic adds depth without being overpowering
- Parmesan brings umami and a slight nuttiness
- Make the garlic ahead to save time on the day
- Works for weeknight dinners or holiday spreads
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 whole head of garlic
- 1 tablespoon olive oil
- 1 cup whole milk, warmed
- 6 tablespoons unsalted butter, softened
- 1 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, minced (optional)
Steps
- Preheat the oven to 400°F.
- Cut the top 1/4 inch off the head of garlic to expose the cloves.
- Place the garlic on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
- Roast for 40-45 minutes until the cloves are soft and golden.
- Let cool until you can handle it, then squeeze the roasted cloves out of their skins into a small bowl and mash with a fork.
- While the garlic roasts, place the potato chunks in a large pot and cover with cold water by 2 inches.
- Add 1 tablespoon of salt to the water.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook for 15-20 minutes until the potatoes are fork-tender and easily pierced.
- Drain the potatoes well and return them to the hot pot.
- Let the potatoes sit in the pot for 1-2 minutes to allow excess moisture to evaporate.
- Add the softened butter and mash with a potato masher or pass through a potato ricer for a smoother texture.
- Add the warm milk gradually, stirring until you reach your desired consistency.
- Fold in the mashed roasted garlic and Parmesan cheese.
- Season with salt and pepper, adjusting to taste.
- Transfer to a serving bowl and top with fresh chives if using.
Helpful Tips and Substitutions
Yukon Golds are ideal because they’re naturally buttery and creamy—russets work but produce a fluffier texture.
Starting the potatoes in cold water ensures they cook evenly from the outside in.
Warm the milk before adding—cold milk can make the potatoes gluey and drop the temperature.
A potato ricer gives you the smoothest results without overworking the starches.
Never use a food processor or blender—the potatoes will turn into paste.
Use freshly grated Parmesan from a block, not the pre-grated kind in a shaker, which contains anti-caking agents that affect texture.
For more garlic flavor, roast two heads or add 1/2 teaspoon of garlic powder.
Heavy cream can replace some of the milk for an even richer result.
Serving Ideas
Serve in a warmed bowl with an extra pat of butter melting on top.
These potatoes pair well with roast chicken, beef, pork tenderloin, or grilled steak.
Make a well in the center and fill with gravy for a classic presentation.
Leftovers can be formed into patties and pan-fried for crispy potato cakes the next day.
A gravy boat on the side keeps the table looking polished.
Make-Ahead and Storage
Roast the garlic up to 5 days ahead and store it in an airtight container in the refrigerator.
Mashed potatoes can be made 2 hours ahead and kept warm in a slow cooker on the low setting with an extra splash of milk.
For longer holding, transfer to a buttered baking dish, cover with foil, and keep in a 200°F oven.
Store leftovers in the refrigerator for up to 4 days.
Reheat gently on the stovetop with a splash of milk, stirring frequently to prevent sticking.
Mashed potatoes can be frozen for up to 2 months—thaw overnight in the refrigerator and reheat with extra butter and milk to restore the creamy texture.
An Upgrade Worth Making
Roasted garlic and Parmesan take mashed potatoes from good to memorable.
The extra step of roasting the garlic is the difference between a side dish and a side dish people ask about.
