Move over plain old mashed potatoes because these Roasted Garlic Parmesan Mashed Potatoes are stealing the show! Easy for beginner and busy cooks. Gluten-free and vegetarian while made with just 6 ingredients! Perfect holiday recipe!
Nothing is more comforting than mashed potatoes (with gravy.) But, when you add roasted garlic, Parmesan cheese, butter and cream… wow is it incredibly good! If mashed potatoes were an Italian dish instead of an American dish, this would be the recipe!
I love this recipe as much as my Parmesan Rosemary Roasted Potatoes! They’re both so easy and totally delicious.
Potato Side Dish
Mashed potatoes are a classic side dish to serve your family for any day of the week and holidays. You’re going to want to add this recipe to your list of favorite potato side dishes because it’s THAT good! It would liven up any Thanksgiving table, that’s for sure!
What potatoes are best for mashed potatoes?
Yukon Gold potatoes are the favorite for mashed potatoes because of their density and most uniform flesh. However, they are one of the most expensive too.
I mostly use Russet potatoes because they make the fluffiest mashed potatoes. Plus, they’re the most affordable.
Stay away from waxy red potatoes as they’re the ones that become gluey when boiled. I’ve made that mistake many times when I was a novice cook and couldn’t figure out what I did wrong.
It was an experienced cook who told me it’s a certain kind of potato that was killing my mashed potatoes.
Will red potatoes work for mashed potatoes?
Red potatoes, very small potatoes, new potatoes (they’ll may show a thin green layer under the skin,)and fingerling potatoes are waxy. Waxy potatoes cause your mashed potatoes to be gluey. I use red potatoes for my Best Creamy Dill Red Skin Potato Salad.
Roasted Garlic Parmesan Mashed Potatoes
This ingredient list has only 6 ingredients plus salt and pepper. You can make this recipe lumpy (like my husband likes) or smooth, the way I like my mashed potatoes. Learn how to roast a garlic bulb below.
Therefore, I always use a mixer to get them smooth. Plus, it helps to alleviate pain with my carpel tunnel syndrome which is a occupational hazard from a previous job.
They’re made by roasting a whole garlic bulb in EVOO in foil which, gives the potatoes a DELICIOUS flavor.
How do you make garlic mashed potatoes from scratch?
The full recipe instructions are below in the printable recipe card but, here’s a summary.
Ingredients:
- Russet potatoes
- garlic bulb
- heavy cream
- butter
- olive oil
- shredded Parmesan cheese (or grated)
- salt and pepper to taste
Instructions:
- Roast the garlic bulb with EVOO.
- Peel, cube and boil the potatoes. (cutting them into 1 1/2″ small cubes allows them to cook much faster.)
- Add cream, butter, Parmesan cheese, salt and pepper to the potatoes and mash or mix them.
How far ahead can you make mashed potatoes?
If you’re making mashed potatoes for a holiday, it’s tempting to make them a day or two ahead of time. You can do that BUT, I don’t suggest it and never do it myself.
Instead, I suggest you can peel and cut the potatoes and soak them in water (salted or unsalted) for several hours and then cook and drain them. Add the remaining ingredients and mash before you’re ready to serve them.
How to Roast a Garlic Bulb
- First, preheat the oven to 375F (or use a gas grill, air fryer, or toaster oven.)
- Place the unpeeled garlic bulb onto a 6×6 inch piece of aluminum foil.
- Then, pour 2 tbsp of EVOO (extra virgin olive oil) on top.
- Close the foil tightly and roast in oven at 375 for 15-20 minutes.
Here’s what the inside looks like…
It’s so yummy. You can mix it with mayo and use it as a sandwich spread. You can add it to roasted peppers for an antipasto platter.
It’s so simple and you can use roasted garlic in so many dishes like salmon, chicken, risotto, etc.
After you roast the garlic and remove it from its peels, you just add it to the cooked and drained potatoes along with the Parmesan cheese, butter, cream, salt and pepper. It’s SIMPLE and you’ll wow your family and guests.
Now, I usually try out new recipes with my own family (guinea pigs) before I’ll make it for guests. You know… just in case. Plus, you can use the feedback to enhance the recipe before serving it to guests.
You gotta try this recipe! I’m telling you, you’re going to LOVE it!
I took this recipe to Weekend Potluck.
Roasted Garlic Parmesan Mashed Potatoes
Ingredients
- 1 bulb garlic
- 2 tbsp extra virgin olive oil
- 4 large russet potatoes
- 1/2 cup shredded Parmesan cheese
- 3 tbsp heavy cream
- 6 tbsp butter
- salt and pepper to taste
Instructions
- First, preheat oven, toaster oven or air fryer to 375F.
- Then, put oil and whole unpeeled garlic bulb into a 6 x 6 inch piece of foil and scrunch to close. Roast in oven for 20 minutes.
- Meanwhile, boil water for potatoes.
- Peel and cut potatoes into 1 1/2 inch cubes. Boil in salted water until tender. Test with a fork in center of one potato cube.
- Meanwhile, remove cooked garlic cloves from their peels using a fork or your fingers to force it out and scrape peels if it sticks to it.
- Drain water from potatoes and put into a large mixing bowl.
- Add warmed heavy cream and butter. Then add Parmesan cheese, garlic, salt and pepper to potatoes and mix with a mixer or mash with a potato masher until desired texture.
Notes
Storage:
Store leftovers in the refrigerator for up to three days.Nutrition
Read more about the 6 common mashed potato mistakes and how to fix them.
