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garlic parmesan mashed potatoes

 

🧄 Parmesan Garlic Mashed Potatoes Recipe

Creamy Parmesan Garlic Mashed Potatoes – Easy Side Dish Recipe
Learn how to make creamy, fluffy Parmesan garlic mashed potatoes with butter and fresh garlic. The perfect side dish for holidays or weeknight dinners!

🥔 Introduction 

If you're looking for the creamiest garlic mashed potatoes, this Parmesan Garlic Mashed Potatoes recipe is your new go-to. Made with simple ingredients like Yukon Gold potatoes, fresh garlic, butter, and shredded Parmesan cheese, it’s a rich and comforting side dish perfect for any occasion — from weeknight dinners to festive holiday meals.

Whether you're serving them with a juicy roast, creamy mushroom risotto, or grilled chicken, these mashed potatoes add the perfect buttery, garlicky flavor that everyone loves. Plus, they're easy to make ahead and reheat beautifully!

📝 Ingredients

  • 2 lbs Yukon Gold or Russet potatoes (peeled and cubed)
  • 4 cloves garlic (peeled)
  • 4 tbsp unsalted butter
  • ½ cup heavy cream (warm)
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh chopped parsley (optional for garnish)

👩‍🍳 Instructions

  1. Boil Potatoes and Garlic
    In a large pot, add potatoes and garlic. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until tender.

  2. Drain and Mash
    Drain the potatoes and garlic. Return them to the hot pot and mash until smooth.

  3. Add Cream and Butter
    Stir in warm cream and butter until fully incorporated.

  4. Mix in Parmesan
    Fold in grated Parmesan cheese. Season with salt and black pepper to taste.

  5. Serve
    Garnish with fresh parsley and serve hot with your favorite main dish.

🍽️ Serving Suggestions 

Pair your Parmesan Garlic Mashed Potatoes with these delicious dishes from Monzoor's Kitchen:

💡 Tips for the Best Mashed Potatoes

  • Use Yukon Gold potatoes for a buttery texture, or Russet for a fluffier consistency.
  • Warm your cream and butter before mixing for better absorption.
  • Don't overmix – it can make the potatoes gluey.

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