Ingredients
2 1/2 lbs Yukon Gold or Russet potatoes, peeled and cubed
4 cloves garlic, minced (or roasted for milder flavor)
1/2 cup unsalted butter
3/4 cup whole milk or heavy cream (warm)
3/4 cup freshly grated Parmesan cheese
1 tsp salt (adjust to taste)
1/2 tsp black pepper
Optional garnish: chopped parsley, extra Parmesan, butter
Instructions
Cook the potatoes: Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook 15–20 minutes, or until fork-tender. Drain well.
Prepare the garlic: While potatoes cook, melt butter in a small saucepan over low heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
Mash: Return drained potatoes to the pot. Add garlic butter and mash until mostly smooth.
Make it creamy: Slowly pour in warm milk or cream, mashing until desired consistency is reached.
Finish: Stir in Parmesan, salt, and pepper. Taste and adjust seasoning.
Serve: Transfer to a serving bowl and garnish as desired.
Notes
Cooking Tips
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Use warm dairy to keep potatoes fluffy and prevent gumminess.
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Grate your own Parmesan for smoother melting and better flavor.
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Don’t over-mix—overworking potatoes can make them gluey.
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For extra richness, substitute half the milk with cream cheese or sour cream.
Variations
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Roasted Garlic Parmesan: Roast a whole garlic bulb and mash cloves into the potatoes for a sweeter, mellow flavor.
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Herb Garlic Mash: Add fresh rosemary, thyme, or chives.
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Cheesy Upgrade: Mix in mozzarella or Gruyère along with Parmesan.
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Dairy-Free: Use olive oil and unsweetened oat or almond milk; replace Parmesan with nutritional yeast.
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Loaded Mashed Potatoes: Stir in bacon bits, green onions, and shredded cheddar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 420mg
- Fat: 19g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g