Garlic Parmesan Mashed Potatoes Recipe

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!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Servings

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.

Notes

These potatoes do not need gravy, but if you do want one, here are a few to choose from:

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.

Nutrition