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You are here: Home / Recipes / Side Dishes

Garlic Parmesan Mashed Potatoes

By Susie Weinrich · Date Aug 21, 2024· Leave a Comment · May contain affiliate links.

Pinterest pin for garlic parmesan mashed potatoes with a bowl of creamy potatoes topped with melted butter and more grated Parmesan.
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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.

Hands picking up a large bowl of creamy garlic parmesan mashed potatoes with melted butter over the top and a serving spoon resting in it.

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.

Table of Contents hide
1 Ingredient Details
2 How To Make Garlic Parm Mashed Potatoes
3 Serving
4 Recipe Tips to Remember
5 More Amazing Mashed Potato Recipes
6 Did you make this recipe?
7 Garlic Parmesan Mashed Potatoes Recipe

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.

Ingredients shown are used to prepare garlic parmesan mashed potatoes.

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.

Quartered peeled potatoes on a cutting board.

Step 1

Peel, cut and rinse the Yukon Gold Potatoes

Boiled potatoes in a colander.

Step 2

Place the potatoes in cool, salted water and simmer on the stove over medium heat until fork tender.

Glass measuring cup with milk, butter and garlic powder.

Step 3

Melt the butter into the milk and garlic powder.

Hand mixer in a bowl of creamy garlic mashed potatoes.

Step 4

Mash the potatoes and then mix in all the additional ingredients.

Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

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!

  • Marinated Chicken Spiedini with Amogio
  • pork milanese topped with a tomato relish
    Pork Milanese with Tomatoes and Garlic
  • Italian Meatloaf in a pan, with one slice cut
    Easy Italian Meatloaf
  • a oval dish filled with Italian Sausage meatballs topped with parmesan cheese
    Baked Italian Sausage Meatballs

Recipe Tips to Remember

  1. Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
  2. Start your potatoes in cool water, it helps the potatoes cook evenly.
  3. Salt your potato water!
  4. For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
  5. Warm the garlic powder in the milk and butter to bring out the garlic flavor
  6. Use a high-quality fresh grated parmesan cheese for the best flavor
  7. Always taste your mashed potatoes before serving to see if they need more salt.

More Amazing Mashed Potato Recipes

  • mashed potatoes in a bowl
    Creamy & Flavorful Instant Pot Mashed Potatoes
  • A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter
    The BEST Yukon Gold Mashed Potatoes
  • Red Skin Mashed Potatoes in a bowl with a spoon to the side
    Amazing Red Skin Mashed Potatoes
  • a large bowl of roasted garlic mashed potatoes topped with butter
    Outrageous Roasted Garlic Mashed Potatoes

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

Garlic Parmesan Mashed Potatoes Recipe

REALLY flavorful mashed potatoes made from Yukon Gold Potatoes mixed with garlic, parmesan, sour cream, butter and milk. They make an amazing side dish and don't need gravy!
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Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Servings: 6
Calories: 358kcal
Author: Susie Weinrich

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.

Recipe Tips and Notes:

These potatoes do not need gravy, but if you do want one, here are a few to choose from:
  • Gravy without Drippings
  • Brown Gravy
  • Mushroom Gravy
  • Chicken and Gravy

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.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 358kcal | Carbohydrates: 42g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 1928mg | Potassium: 1014mg | Fiber: 5g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 45mg | Calcium: 264mg | Iron: 2mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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