Roasted Garlic and Parmesan Mashed Potatoes
Looking for a change from boring mashed potatoes? These easy roasted garlic and parmesan mashed potatoes are so flavorful and delicious!
I finally stripped this mashed potatoes recipe out of the Tender Baked Pork Chops post and gave it a post of it’s own, which is why it is virtually comment-less since I tucked it away neatly in the archives instead of featuring it directly.
Rest assured that these potatoes are hands-down my go-to favorites for mashing.
The roasted garlic imparts terrific flavor and you just can’t go wrong with loads of freshly grated Parmesan cheese.
Make ’em. Love ’em.
Roasted Garlic and Parmesan Mashed Potatoes
Ingredients
- 5 pounds Yukon gold potatoes, peeled, rinsed and diced
- 2 teaspoons salt
- 1 cup freshly grated parmesan cheese
- 4 tablespoons butter
- ¾ cup milk
- Salt and pepper to taste
- 4-5 cloves roasted garlic (see note)
Instructions
- For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
- Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
Notes
Roasted Garlic: trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready.
Serving: 1 Serving, Calories: 439kcal, Carbohydrates: 69g, Protein: 15g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 1145mg, Fiber: 8g, Sugar: 5g
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
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Creamy deliciousness; rave reviews from all!
Fantastic! 1st time roasting garlic and it was so easy!
These are amazing but even better with the instant pot. I combined this recipe with the IP mashed potatoes on Mel’s site. Plus, to speed up cooking the garlic, I used the instant pot to “roast it”, using this recipe: https://www.hippressurecooking.com/the-stinking-rose-perfectly-roasted-garlic-in-20-minutes/. I’ve always avoided garlic mashed potatoes for the time involved, but not anymore!
Is it possible to make a double batch of these eight hours in advance? If so, your method? Thank you very much, again, Mel!
I’ve never made them that far in advance – I’m afraid they might be a little dry?
Mel,
I am making your slow-cooker turkey breast and gravy the day before Thanksgiving to have extra meat and delicious gravy, and then a 21 pound fresh Butterball the day of. I am going to use your “simple bag” method, as this sounds far easier than KT recipe for a crowd, along with four sides to get in the oven.
Thank you for this recipe.
Question: I cook 8 lb of Yukon Gold potatoes, then mash them with 8 oz cream cheese, and 8 oz sour cream, and about 4 oz milk. I then put them in the Slow cooker on warm for 2 hours until time to eat. The flavor is great, BUT, they are “gummy.” (thick, globby)
Any suggestions?
I love your site; have passed you on to all my friends. Well done, Mel!!!
Thanks, Nancy! Let’s see, about the potatoes, I think it might be the amount of cream cheese…and also how much they are mashed. If you are going to keep them warm in the slow cooker for a couple hours, I’d reduce the cream cheese to 4 ounces and only just lightly mash them – then you can mash the rest of the way right before serving.
Hi Mel, what do you do with the rest of the head of garlic that doesn’t get used?
I usually refrigerate it to use later (either in another batch of potatoes or in a salad dressing or pasta dish or meatballs – I just throw it in anything savory!).
You mentioned on your pressure cooker post that you’ve made these mashed potatoes in the InstantPot before. How long did you cook them in the pressure cooker, and what release method did you use?
It kind of depends on the size of potatoes but cut into 1-inch pieces, I cook them at high pressure for 5 minutes and then quick release the pressure. You’ll need to add at least a cup of liquid, I like to use half broth, half milk for potatoes.
If I make these to go with Thanksgiving dinner, do they pair well with Turkey gravy, or are they better as a stand alone dish?
They are delicious Thanksgiving potatoes! 🙂
We love roasted garlic and would double the roasted garlic next time, and maybe double the salt too! Great recipe.
These are simply the best mashed potatoes that I have EVER eaten! I can’t imagine eating mashed potatoes any other way from now on! Can’t wait to try other items from your website!
Thanks, Tanya – so happy you loved these potatoes and the ham!
Hi Mel,
I know you said you make them earlier in the day but would they be fine if I made them the day before and refrigerated them overnight then put them in the crock pot to reheat before serving the next day?
Thank you 🙂
Ashley – yes, I think that could definitely work. The only thing to keep an eye on is the consistency of the potatoes. You may need to add a few tablespoons of milk to them as they heat up if they are a bit dry from being made the day before.
Do you chop the garlic after roasting it? I have roasted garlic for sauces that I put in a blender or food processor after roasting, but never left it whole.
Hi Lindy – I just throw the softened cloves of roasted garlic in with the potatoes. They are so soft that they get mashed up with the potato mixture. If you are worried about chunks of garlic you could always blend beforehand but I don’t worry about it.
you peel the potatoes right?
Kristen – yes, I peel the potatoes.
These were fantastic! I took a short cut and used those frozen steam & mash potatoes, which are russets, and they turned out great. Thanks for the yummy recipe!
My 5 year old who usually rates everything I make “medium” took his first bite of these and said, “Oh, these are so good I could just fall into them!”
Jaci- I almost always make the potatoes early on in the day and keep them warm on low in the slow cooker.
Mel, can you make these ahead of time (day before or morning of)? Just trying to simplify too many dishes being made at once and wondering if this recipe could make a go with that idea?
Best. Potatoes. Ever.
These potatoes were really good. The roasted garlic flavor spreads throughout the whole dish.
TO DIE FOR!!! I really liked the flavor, the creaminess, pretty much everything. I usually make bad (boring) mashed potatoes…not anymore!
These were sooooooooooo amazing. I subbed broccoli for half of the potatos and it was the most delish green mash. Thank you for such a great recipe!