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Creamy Garlic and Parmesan Mashed Potatoes

Creamy Garlic and Parmesan Mashed Potatoes

I found this Alton Brown recipe on the Food Network and couldn’t wait to make them. We love mashed potatoes in my house and I am always looking for new ways to make them. I adapted this recipe to work with what I had on hand and they turned out delicious. Even my daughter, who swears she doesn’t like cheese, loved these potatoes. Of course, I didn’t tell her there was Parmesan in them until after she gobbled up her portion. These potatoes were creamy, flavorful, and super delicious.

Creamy Garlic and Parmesan Mashed Potatoes

How to Make Creamy Garlic and Parmesan Mashed Potatoes

Peel the potatoes and cut them into like-sized chunks. Place them in a pot of salted water and boil until fork-tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of it being raw and overpowering the potatoes. 

Once the potatoes are fork-tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.

Creamy Garlic and Parmesan Mashed Potatoes

 

Creamy Garlic and Parmesan Mashed Potatoes

Creamy Garlic and Parmesan Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 4 russet potatoes peeled and cut into same size chunks
  • ½ cup of 2% milk
  • 2 cloves of garlic minced
  • 1 tbsp butter
  • 2-3 tbsp Parmesan cheese finely grated
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Peel the potatoes and cut them into like-sized chunks. Place them in a pot of salted water and boil until fork-tender, about 15-18 minutes.
  • While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of it being raw and overpowering the potatoes.
  • Once the potatoes are fork-tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.
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13 Comments

  1. Doesn’t like cheese??? You might want to go have your daughter checked out by professionals… lol… I could live off of cheese if I had to 🙂 Glad she liked these potatoes, though.. they sound utterly delicious!

  2. I’m still wrapping my head around a child who doesn’t like cheese. (You ought to see the grilled cheese sandwich parties, and just plain cheese parties, that occur around here when more than 2 big kids are home.) Beyond that, this sounds like a great variation on mashed potatoes!