Garlic Parmesan Mashed Potatoes

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This Garlic Parmesan Mashed Potatoes recipe is so incredibly flavorful and easy to make! I’m not going to say I’m never making my mashed potatoes another way, but this is probably my go to recipe for mashed potatoes now.

Garlic Parmesan Mashed Potatoes

Types of Potatoes

So I’ve played around a lot with different types of potatoes to use for Mashed potatoes in the past. There’s really no ‘right’ answer, because ultimately it comes to personal preference.

However, with that said, let me give you a tip on the types of potatoes… Before I do that, let me explain the two types: Starchy vs. Waxy potatoes.

Starchy potatoes

Starchy potatoes include Russet, Idaho, Yukon gold potatoes. Like the name suggests, have a high starch content. They also have low moisture and sugar levels.

They’re super absorbent and will soak up other ingredients such as butter and milk. Starchy potatoes don’t really hold their shape and can get really fluffy. They’re commonly baked, fried, mashed.

Waxy potatoes

Waxy potatoes are the opposite! They’re high in moisture level and have lower starch levels. Their flesh is more firm and skin is more thin compared to starchy potatoes.

These types of potatoes hold their shape pretty well, so you will often see them used in dishes where the preference is the potatoes retain their shape. For example, casseroles, gratins, potato salad.

Some examples of waxy potatoes are New Potatoes, French fingerling, Red Bliss, and baby potatoes.

What potatoes to use for this recipe?

With all that said, my recommendation is actually to use a mix of both! I find that waxy potatoes are more flavorful, but the starchy potatoes are more fluffy, and using a mix of both makes the perfect mashed potatoes!

However, the EASIEST way to make this delicious Garlic Parmesan Mashed Potatoes recipe? Use small red potatoes.

At the end of the day, it’s all up to you!

By the way, when I say 1 lb of potatoes. You can try 1/2 lb of starchy and 1/2 b of waxy – for example about 2 medium russet potatoes, and 4 small red potatoes.

Garlic Parmesan Mashed Potatoes

Easiest way to make this recipe

I know I just gave a lot of options, so I wanted to mention what the easiest way to make this really is.

As mentioned, use small red potatoes. That way you don’t even have to cut it up. Also, I prefer it with the skin, so I leave the skin on too.

Also, if you don’t even feel like peeling garlic cloves, you can use minced garlic (2 tsp). Just don’t add the minced garlic until it’s mashing time.

How to make Garlic Parmesan Mashed Potatoes

Ingredients

  • 1 lb of potatoes, cleaned (ex: for example about 2 medium russet potatoes, and 4 small red potatoes)
  • 4 garlic cloves, peeled
  • 2 tbsp butter
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper, as desired

Directions

Prepare Potatoes

Wash the potatoes! Don’t forget to do this because they can be pretty nasty.

Peeling the potatoes – this is optional. I usually peel the russet potatoes, but keep the skin on the red potatoes.

Cutting the potatoes – for Russet Potatoes, I cut in to cubes. For small red potatoes, I leave as is. The goal is to make sure they’re similar sizes so that everything cooks evenly.

Cook Potatoes

Place potatoes and garlic in a large pot and cover with water. Bring to a boil, and once boiling, reduce the heat and cover.

Let it simmer for about 15-20 minutes or until potatoes are tender. You should be able to pierce potatoes easily with a fork.

Drain the potatoes and garlic.

Mash Potatoes

Add butter, heavy cream, salt, and parmesan cheese.

Mash all the ingredients together using a potato masher.

Serve warm!

Garlic Parmesan Mashed Potatoes

Voila! Perfect side for any dish! For example, it goes amazingly with my Beef Bourguignon Instant Pot Recipe!

Garlic Parmesan Mashed Potatoes Beef Bourguignon Instant Pot Recipe
Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

Ingredients

  • 1 lb of potatoes, cleaned (ex: for example about 2 medium russet potatoes, and 4 small red potatoes)
  • 4 garlic cloves, peeled
  • 2 tbsp butter
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • Salt, as desired

Instructions

Prepare Potatoes

Wash the potatoes! Don't forget to do this because they can be pretty nasty.

Peeling the potatoes - this is optional. I usually peel the russet potatoes, but keep the skin on the red potatoes.

Cutting the potatoes - for Russet Potatoes, I cut in to cubes. For small red potatoes, I leave as is. The goal is to make sure they're similar sizes so that everything cooks evenly.

Cook Potatoes

Place potatoes and garlic in a large pot and cover with water. Bring to a boil, and once boiling, reduce the heat and cover.

Let it simmer for about 15-20 minutes or until potatoes are tender. You should be able to pierce potatoes easily with a fork.

Mash Potatoes

Drain the potatoes and garlic, and then add butter, heavy cream, salt, and parmesan cheese.

Mash all the ingredients together using a potato masher.

Serve warm!

Notes

Easiest way to make this

I know I just gave a lot of options, so I wanted to mention what the easiest way to make this really is.

As mentioned, use small red potatoes. That way you don't even have to cut it up. Also, I prefer it with the skin, so I leave the skin on too.

Also, if you don't even feel like peeling garlic cloves, you can use minced garlic (2 tsp). Just don't add the minced garlic until it's mashing time.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 360mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 6g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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5 comments

  1. I love this recipe! Perfect mashed potatoes every time. The garlic & parm flavor is the best.

  2. I appreciate the education on kinds of potatoes to choose; I learned a lot. LOVE the comfort food nature of this recipe – all that cream and cheese, so yummy!

  3. Yes!! I love the skin left on in mash potatoes. These sound so divine.

  4. This is my family’s favorite way to make mashed potatoes!

  5. So velvety and amazing! Never making mashed potatoes another way again.

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