These Garlic Parmesan Mashed Potatoes are bursting with layers of flavor! They are made from Yukon Gold Potatoes, which are so creamy, and are mixed with plenty of garlic, fresh grated parmesan cheese, sour cream, salted butter, kosher salt and milk. They make an amazing side dish for just about any dinner or Holiday menu.
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We don’t mess around with our mashed potato recipes here at Mom’s Dinner. There is a whole library of TESTED and APPROVED mashed potatoes to choose from, just search “mashed potatoes”. They are all SUPER flavorful and don’t need gravy to make them tasty... although we have some great gravy recipes too if you need them.
Ingredient Details
You just need a handful of easy-to-find ingredients to make this garlic parmesan mashed potato recipe.
Yukon Gold Potatoes – these are thin skinned potatoes that are yellow-ish in color. They have a really creamy texture and are less starchy than a russet potato. They are the perfect option for this recipe!
Salted Butter, Milk and Garlic Powder – This is the liquid base for the mashed potatoes. By warming the milk and melting the butter you potatoes stay nice and creamy. Also by adding the garlic powder into the warm milk/butter combo you revive the garlic flavor.
Sour Cream – adds a layer of flavor and creaminess to the mashed potatoes.
Raw Garlic – yep, raw! The heat of the potatoes will slightly cook the garlic, but that raw garlic flavors the mashed potatoes beautifully. It just takes 2 cloves to really give you a punch of garlic.
Parmesan Cheese – choose a quality parmesan cheese wedge to grate and add to the mashed potatoes. Then sprinkle some on the top for pretty serving presentation.
How To Make Garlic Parm Mashed Potatoes
This is just a basic overview of the instructions to make Garlic Parmesan Mashed Potatoes, with pictures included. For more detailed instructions and measurements, just down to the recipe card.
Step 1
Peel, cut and rinse the Yukon Gold Potatoes
Step 2
Place the potatoes in cool, salted water and simmer on the stove over medium heat until fork tender.
Step 3
Melt the butter into the milk and garlic powder.
Step 4
Mash the potatoes and then mix in all the additional ingredients.
Step 5
Taste for seasoning and then serve hot!
Serving
Since these mashed potatoes have flavors of garlic and parmesan they are excellent paired with Italian dishes, but are also great with a pork tenderloin, classic Thanksgiving dinner or Sunday Roast!
Recipe Tips to Remember
- Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
- Start your potatoes in cool water, it helps the potatoes cook evenly.
- Salt your potato water!
- For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
- Warm the garlic powder in the milk and butter to bring out the garlic flavor
- Use a high-quality fresh grated parmesan cheese for the best flavor
- Always taste your mashed potatoes before serving to see if they need more salt.
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Garlic Parmesan Mashed Potatoes Recipe
Ingredients
- 3 lbs Yukon Gold Potatoes - peeled and cut into 2-3 inch cubes, then rinsed
- 7-8 cups cool water
- 4 tsp kosher salt - divided
- 1 teaspoon garlic powder
- 5 tbsp salted butter - melted
- ¼ cup milk - whole or half & half
- ⅓ cup full fat sour cream
- 2 cloves garlic (plump) - minced
- 1 cup parmesan cheese - fresh grated
Instructions
- In a large pot add all your cut potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. (this will be roughly between 7-9 cups.) Add in 3 teaspoon of the kosher salt.3 lbs Yukon Gold Potatoes, 7-8 cups cool water
- Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
- In the microwave melt the butter and garlic powder into the milk for about 30 seconds. Set aside.1 teaspoon garlic powder, 5 tablespoon salted butter, ¼ cup milk
- Drain the potatoes. Pour them back into the empty pot or a mixing bowl.
- Add in the sour cream, the milk/butter mixture, minced garlic, parmesan cheese and the remaining 1 ½ teaspoon kosher salt. Using a hand held mixer blend the potatoes until you have a creamy mash. For NO lumps AT ALL use a potato ricer, then stir in all the flavors (sour cream, milk, parmesan etc….)⅓ cup full fat sour cream, 2 cloves garlic (plump), 1 cup parmesan cheese
- Taste for additional seasoning (kosher salt). Then top with a pat of butter and grate extra parmesan over top for extra deliciousness! Serve hot.
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Recipe Tips and Notes:
RECIPE TIPS TO REMEMBER:
-
-
- Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
-
- Start your potatoes in cool water, it helps the potatoes cook evenly.
-
- Salt your potato water!
-
- For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
-
- Warm the garlic powder in the milk and butter to bring out the garlic flavor
-
- Use a high-quality fresh grated parmesan cheese for the best flavor
-
- Always taste your mashed potatoes before serving to see if they need more salt.
-
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