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!
Author: Jacqui @ DishingDelish.com
2 1/2lbs.Yukon gold potatoescleaned and cut into quarters
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.
I use an electric hand mixer to "mash" the potatoes. I find that it's easier and faster than using a hand-held potato masher. 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.