Creamy Parmesan Garlic Mashed Potatoes

These Creamy Parmesan Garlic Mashed Potatoes are perfectly cheesy, garlicky and crazy smooth! You will love these mashed (or whipped?) potatoes.

If there’s one thing I hate about making mashed potatoes, is the mashing part. I usually hand over the potato-masher-thingy to Pat, smack him on the rear and say “hop to it!”

Just kidding, or am I? 😉

So good news, if you hate mashing potatoes like I hate mashing potatoes… then I’m about to change that for one of you.

These are the potatoes I made to go along with my prime rib and those caramelized brussles sprouts on Christmas Eve. And lemme just tell ya, these creamy spuds have it goin’ on… cheese, garlic and two cups of half & half {because two cups of heavy cream would be just insane!}.

First, start by peeling 3 to 3-1/2 pounds of Yukon gold potatoes.

Depending on their size, quarter or sixth {  🙂 } the potatoes.

Next drop them into a large stock pot and cover with cold water.

Then add in a half tablespoon of kosher salt to the pot before covering with a lid and bringing to a boil. Cook the potatoes until they are fork tender… a fork should meet ZERO resistance when piercing the spud.

Meanwhile: press 3 garlic cloves into a sauce pan.

Next, get everything you can out of those cloves!

Now you’ll need four tablespoons or half a stick of unsalted butter.

Then over medium heat, sauté the garlic until fragrant and soft.

Next, add in two cups of half and half and turn the heat down to low, so it keeps the half & half warm while the potatoes finish cooking. For a thicker mashed potato cut back on the half and half to 1-1/2 cups.

Once the potatoes are cooked, drain them in a large colander…

Then dump them back into the pot.

Next add in the warm, garlicky half & half.

Now I’m a little new to the whole blender stick thing, so I just grabbed an attachment and put it to work.

I turned it on the highest speed and things started to happen… by this was extremely comfortable to hold!

Also I thought it worked fabulous and in less than 4 minutes my potatoes were just about done.

Next I added in the half cup of Parmesan cheese.

And of course now you just have to season the Parmesan Garlic Mashed Potatoes to taste with salt and pepper.

And a little extra butter to the top of your Parmesan Garlic Mashed Potatoes, if that’s your thing– which is totally my thing. Unless, of course there’s gravy nearby.

Enjoy! And if you give this Parmesan Garlic Mashed Potatoesrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 8 servings

Creamy Parmesan Garlic Mashed Potatoes

Cheesy, garlicky and crazy smooth mashed potatoes.

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Ingredients

• 3½ pounds yukon gold potatoes, peeled and quartered
• 1/2 tablespoon kosher salt, plus more to taste
• 2 cups half & half, see notes
• 4 tablespoons unsalted butter
• 3 cloves fresh garlic, pressed through a garlic press
• 1/2 cup Parmesan cheese, freshly grated
• kosher salt, to taste
• freshly ground black pepper

Instructions 

• Throw the peeled and quartered potatoes into a large pot and fill with cold water. Season with a half tablespoon of kosher salt, cover and bring to a boil. Reduce the heat to medium-low and cook until a fork meets zero resistance when piercing a potato.
• While the potatoes cook, add pressed garlic and the four tablespoons of butter into a saucepan. Saute on medium heat until the garlic is fragrant and soft. Add in the two cups of half and half and reduce the heat to low to keep warm.
• Once the potatoes are cooked, drain into a large colander and place them back into the pot. Pour in the warm buttery, garlicky half and half. Using an immersion blender or even a hand mixer, blend until there are no lumps remaining.
• Add in the grated Parm and season with salt and black pepper. I taste as I go... that's the best part!

Serving: 1g, Calories: 308kcal, Carbohydrates: 38g, Protein: 8g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 574mg, Potassium: 926mg, Fiber: 4g, Sugar: 2g, Vitamin A: 442IU, Vitamin C: 40mg, Calcium: 165mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American

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Note: Bodum did not monetarily compensate me for this review. They however were extremely gracious to send me my very own Bistro blender stick to keep, use and review. All opinions are my own and I love my Bodum Bistro blender stick and you will too!