Creamy Garlic Parmesan Mashed Potatoes
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Creamy, buttery Yukon gold potatoes are mashed together with garlic and sharp Parmesan cheese in these Creamy Garlic Parmesan Mashed Potatoes. These potatoes are perfect for your Thanksgiving table, but so easy that you’ll want to make them all year round. Top with chives and serve with an extra sprinkle of Parmesan cheese and butter for the perfect holiday side dish!
Sometimes it’s better to go back to the basics. While these Creamy Garlic Parmesan Mashed Potatoes have a tasty, garlic-Parmesan-y twist to them, they’re still one of the easiest (and most delicious) dishes you can make. With only two weeks left before Thanksgiving, I’m stocking up on the easy side dish recipes!
And what’s Thanksgiving without a little (or a lot of) tradition? Fluffy, creamy, buttery traditions?
I’m going to let you in on a little secret my 100% Irish mother taught me. Do you remember that metal potato masher that you dread pulling out of the kitchen drawer? All of that elbow grease that goes into making this one simple dish, but you still do it because garlic Parmesan mashed potatoes are just so incredibly worth it?
Well, forget about it. You’re breaking up with your potato masher today. For this dish I don’t even peel the potatoes, and I’m certainly not going to sit there mashing them. It’s Thanksgiving, I have enough to do already, alright? I’m busy also making my yearly Root Vegetable Gluten Free Stuffing.
Instead, I’m pulling out my electric hand mixer. It’s easier, faster, and makes a creamier texture. You can still get big pieces of potato, if that’s what you’re going for, or you can mix for a few extra seconds and get the creamiest of creamy mashed potatoes. It’s totally up to you.
Unless you’re going really authentic and don’t use electricity. In which case, mash away.
I’m not going to admit that I was eating mashed potatoes at 11 pm last night.
But it’s a definite possibility.
This week has just been crazy busy, I’m not really sure how I’m going to get through everything I have to do. Besides for working full-time, and blogging (almost full time), I’m also helping a friend with a post-Halloween party by making some decorations and food items, and Andrew and I are going away on Friday to visit Sleepy Hollow. I haven’t talked about vacuum sealers before in my blog but 2 weeks about I bought one and tested it out, and I am surprised how well it preserves food. I vacuum sealed a meal and eat it week later, it tasted like I cooked it on the same day. I highly recommend to check out vacuum sealers from Vacuum Sealer Research, the reviews and tips they give there are really good.
I’ve lived close to Sleepy Hollow all of these years, and I’ve never actually visited before. We’re going to an event called The Great Jack O’Lantern Blaze. From the description, it looks like it’s a display of over 7,000 lit jack o’lanterns, and you can walk through the display looking at all of the creations. Andrew will get a chance to take some great pictures, which he is really looking forward to. I’ll be sure to report back and let you know how it goes!
Not only that, but Dishing Delish has had a pretty big jump in traffic. Thank you, everyone! Which means I’m more motivated than ever to bring you the best recipes I can! I’m also thinking about adding a craft section in this blog. My mother and I are artists, so we usually have some pretty great crafty things going on. Yes, no?
Because we’re leaving the skins on these potatoes, you want to make sure to scrub them really well and cut any “eyes” or weird-looking spots off. I do this with a little pairing knife, or if you want to go my grandmother on these you can use the heel of your blade (that part on the sharp side right before the handle).
Make sure you cut the potatoes into quarters before cooking them. Also, try to make sure they’re all about the same size. Since smaller pieces cook faster, they’ll be ready before the bigger pieces, and you run the risk of over-boiled potatoes. Nobody wants an over-boiled potato. But there’s no need to freak out here, as long as they’re about the same size. You’ll know they’re done when a fork goes through them easily.
Garlic Parmesan mashed potatoes are pretty versatile, so make sure to taste them once you have all of the ingredients in. You can add more garlic, salt, or Parmesan based on your own taste preference.
Ah, mashed potatoes. It just wouldn’t be Thanksgiving without them.
Or wine. Lots and lots of wine.
If you like this recipe, be sure to follow me here on Pinterest!
Creamy Garlic Parmesan Mashed Potatoes
- 2 1/2 lbs. Yukon gold potatoes, cleaned and cut into quarters
- 1 cup Parmesan cheese, grated
- 3/4 cup heavy cream
- 1 bunch chives, chopped
- 2 tbsp butter, unsalted
- 2 tsp garlic powder
- 1 tsp salt
- Add potatoes to a large pot of cold water and cook over medium high heat until water starts to boil.
- Cook until a fork goes through potatoes easily, about 15-20 minutes. Drain water and return potatoes to pot.
- While potatoes are still hot, add butter, cream, garlic, salt, and 3/4 cup Parmesan cheese. Mash or beat potatoes until they are creamy in texture.
- Stir in chives.
- Top with remaining 1/4 cup Parmesan cheese and serve.
Add 2 tsp of garlic if you like garlic. Add 3 tsp of garlic if you LOVE garlic (like me).
If you don't have Parmesan, you can also use Romano for this recipe.
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