Garlic Parmesan Mashed Potatoes

If you’re looking for a delicious side dish recipe to make, these Garlic Parmesan Mashed Potatoes are rich, creamy and they’re always a hit! This parmesan mashed potatoes recipe is made with Yukon gold potatoes, cream cheese, parmesan cheese, butter, garlic and whole milk. Seriously, what’s not to love!

As far as comfort food goes, these garlic and parmesan mashed potatoes are one of our family’s favorite side dishes to serve with grilled chicken and fish, and for holiday meals.

Why You Will Love This Recipe

• Great Flavor.  These garlic and parmesan mashed potatoes have an amazing combination of flavors. Butter, cream cheese and parmesan cheese for the win!
• Simple To Make. These parmesan mashed potatoes are super easy to make. They come together in about 40 minutes start-to-fnish.  
• Family Favorite. These potatoes are a family favorite. This recipe is another side dish that my mom made over the years. 
• Great For Sharing. They’re perfect for busy weeknight meals, dinner parties with family and friends, and holiday feasts.

Garlic Parmesan Mashed Potatoes Recipe Ingredients

• Yukon Gold Potatoes. We use Yukon gold potatoes for this recipe.
• Cream Cheese. Use a full fat 8-ounce block of cream cheese.
• Butter. Use unsalted butter. Parmesan cheese is already salty, so we don’t want to add even more sodium to this dish.
• Garlic. Adds so much flavor to these potatoes!
• Milk. We use whole milk. If you don’t have milk on hand, save 1 cup of the liquid that you boiled the potatoes in and use that instead.
• Parmesan cheese. Parmesan cheese makes these potatoes taste amazing.
• Seasoning. Taste the potatoes first, then season with just a little salt and pepper as you like.
• Chives.  Garnish the potatoes with snipped chives.

Find printable recipe with the measurements below.

How to Make Mashed Potatoes

1. Boil Potatoes. The potatoes are simmered in a pot of water for about 15-20 minutes, or until they are fork tender. 
2. Prepare Garlic Butter. While the potatoes are cooking, melt the butter in a small saucepan, then add the minced garlic and swirll into the butter for about 1 minute. Immediately remove from heat and set aside. 
3. Mash Potatoes. Using a hand potato masher or an electric mixer, mash the potatoes adding the garlic butter and cream cheese, Warm the milk in the same saucepan that you used for melting the butter. Add in just enough milk a little at a time to achieve desired consistency. Finally mash in the grated parmesan cheese and more milk if needed. Season with salt and freshly ground black pepper to taste.

Tips For Making The Best Mashed Potatoes

• Cut the potatoes into pieces of similar size (roughly 1″ chunks) so they all cook at the same time.
• Drain the cooked potatoes well.
• Dry the cooked potatoes well. After draining the potatoes, put the pot back on the burner over low heat and dry the potatoes 1-3 minutes to absorb all of the liquid. Be sure to turn the potatoes a couple of times so they all get dry and to prevent them from burning on the bottom.
• Set the butter, cream cheese and parmesan cheese out to room temperature. It will be easier to mash them into the potatoes and when they are at room temperature, you won’t need to mash the potatoes as long (which will help prevent them from turning gummy).
• Mash the melted garlic butter into the potatoes while the potatoes are still hot/warm. 
• Add the warmed milk to the potatoes slowly as you mash, only adding enough to achieve desired consistency.

Can I Make These Mashed Potatoes Ahead Of Time?

Yes! To make the potatoes ahead of time, just prepare them according to the recipe card below, then transfer the mashed potatoes to a buttered baking dish. Cover the dish with plastic wrap and put it into the refrigerator until you’re ready to reheat them. To reheat the potatoes, remove the plastic wrap and sprinkle the top with a pinch of paprika and 2-3 tablespoons unsalted butter that have been cut into small cubes. Scatter the cubes of butter over the top of the potatoes. You can also scatter the top of the potatoes with 3-4 tablespoons of finely grated parmesan cheese. Bake in the oven at 350°F for 30 minutes or until the potatoes are heated through.

Looking for More Easy Potato Recipes to Make?

• How to Bake Sweet Potatoes
• Basil Mashed Sweet Potatoes
• Mashed Sweet Potatoes 
• Coconut Curry Scalloped Sweet Potatoes
• Dill Pickle Potato Salad
• Roasted Garlic Potato Salad

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5.0 Stars (3 Reviews)

Yield: 8 servings

Garlic Parmesan Mashed Potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

This Garlic Parmesan Mashed Potatoes recipe is made with red potatoes, garlic, olive oil, a little butter and some parmesan cheese. Garlic mashed potatoes are super easy to make and they take mashed potatoes up a notch!

Ingredients

• 5 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 8-ounce package cream cheese, cut into cubes and room temperature
• 1/2 cup unsalted butter, cut into 8 slices and room temperature
• 3 cloves garlic, finely minced
• 1/2 cup whole milk, heated
• 1-1/2 cups grated parmesan cheese, room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chives, chopped

Instructions

1. Bring a large pot of water to a boil. Add potatoes and 1/2 teaspoon salt. Cook for 12-15 minutes or until the potatoes are fork tender but still slightly firm, Drain the pot and reserve 1 cup cooking liquid. Return the potatoes to a pot and heat over low heat for 1-2 minutes to absorb all of the liquid left in the pan. Be careful not to burn the potatoes.
2. While the potatoes are cooking, in a small saucepan melt the butter and add the minced garlic and swirl the minced garlic into the butter and heat for 1 minute. Remove from heat immediately and set aside. Don't let the garlic cook too long in the butter or the butter will taste bitter.
3. Mash the potatoes slightly to break up the potatoes. Add the garlic butter and mash a bit more. Warm the milk in the same pot you used for the melted butter,
4. Add the cubes of cream cheese and gently mash them into the potatoes. Mash in just enough warm milk to desired consistency. Add more milk for thinner and creamier potatoes if you like. Finally add the parmesan cheese in batches and mash into the potatoes. Don't over mash the potatoes or they will become gummy.
5. Taste test and season with salt and freshly ground black pepper if you like.
6. Garnish with another 2-3 tablespoons finely grated parmesan cheese and 2-3 tablespoons snipped chives if you like.

Notes

Tips For Making The Best Mashed Potatoes

• Cut the potatoes into pieces of similar size (roughly 1" chunks) so they all cook at the same time.
• Drain the cooked potatoes well.
• Dry the cooked potatoes well. After draining the potatoes, put the pot back on the burner over low heat and dry the potatoes 1-2 minutes to absorb all of the liquid. Be sure to turn the potatoes a couple of times so they all get dry and to prevent them from burning on the bottom.
• Set the butter, cream cheese and parmesan cheese out to room temperature. It will be easier to mash them into the potatoes when they are at room temperature, and you won't need to mash the potatoes as long (which will help prevent them from turning gummy).
• Mash the melted garlic butter into the potatoes while the potatoes are still hot/warm. 
• Add the warmed milk to the potatoes slowly as you mash, only adding enough to achieve desired consistency.

How To Make Mashed Potatoes Ahead Of Time

To make the potatoes ahead of time, just prepare them according to the recipe card below, then transfer the mashed potatoes to a buttered baking dish. Cover the dish with plastic wrap and put it into the refrigerator until you're ready to reheat them. To reheat the potatoes, remove the plastic wrap and sprinkle the top with a pinch of paprika and 2-3 tablespoons unsalted butter that have been cut into small cubes. Scatter the cubes of butter over the top of the potatoes. You can also scatter the top of the potatoes with 3-4 tablespoons of finely grated parmesan cheese. Bake in the oven at 350°F for 30 minutes or until the potatoes are heated through.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 39mgSodium: 116mgCarbohydrates: 62gFiber: 7gSugar: 4gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.