Are you searching for the ultimate comfort food side dish to be the star of your holiday table? A classic so impossibly creamy, so fluffy, so deeply infused with the aromatic flavor of garlic and nutty Parmesan cheese, it will have the whole family raving? This incredible, from-scratch Creamy Garlic Parmesan Mashed Potatoes recipe is that perfect dish. We’re talking fluffy Russet potatoes, transformed into a silky-smooth purée and enriched with a luscious, garlic-infused cream.
This isn’t just another mashed potato recipe; it’s your definitive guide to a truly restaurant-quality masterpiece that is secretly simple to make. We’ll show you the crucial professional secrets to the most velvety, lump-free texture and a deep, complex flavor that will make this the undisputed star of your Thanksgiving or Christmas feast. This is pure comfort and elegance in a bowl.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Elegant Holiday Side Dish
What makes these Garlic Mashed Potatoes so spectacularly delicious is their incredible, deep flavor and their unbelievably silky, smooth texture. This recipe is a masterpiece of simple, rustic elegance. The star of the show is the method: instead of just adding raw garlic, this recipe uses a brilliant technique of gently simmering crushed garlic cloves in the half-and-half before it’s added to the potatoes. This is the secret that tames the garlic’s harsh bite and infuses the entire dish with a sweet, aromatic, and savory depth. The light and fluffy Russet potatoes are simply boiled, mashed, and then enriched with this beautiful, infused cream and a generous amount of salty, nutty Parmesan cheese.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Creamy Dream Team: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and savory flavor.
- The Potatoes (Russets are KEY!):
- For the best, most light and fluffy mashed potatoes, it is essential to use a high-starch potato like a Russet. Their dry, floury texture is the key that allows them to absorb all the delicious butter and cream, resulting in a wonderfully airy, not gummy, mash.
- The Infused Garlic Cream (The Flavor Secret!):
- Fresh Garlic & Half-and-Half: This is the brilliant, restaurant-quality secret that elevates the entire dish! By gently simmering your crushed garlic cloves in the half-and-half, you are extracting all their delicious, aromatic oils and infusing the cream with a deep, savory, and complex flavor.
- The Parmesan:
- Freshly Grated is Best!: For the absolute best, nutty flavor and a perfectly smooth melt, it is essential to use a block of high-quality Parmesan cheese that you grate yourself. Pre-shredded cheese can make the potatoes grainy.
The Chef’s Secret Masterclass: The Keys to a Perfect Purée
This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The “Dry Mash” Technique: The number one secret to fluffy, not watery, mashed potatoes is to mash them in the hot, dry pot after you’ve drained them. By returning the drained potatoes to the hot pot for just a minute or two over a low heat, you are allowing any excess water on the surface of the potatoes to evaporate as steam. This is the foolproof key that prevents a watery mash and allows them to absorb more of the delicious cream.
- Use HOT Dairy: The secret to a perfectly smooth and creamy mash is to add your hot, garlic-infused cream to your hot, mashed potatoes. Cold dairy will cool down the potatoes and can result in a lumpy, uneven texture.
- Don’t Overwork the Potatoes!: For the most velvety texture, be gentle. Overworking the potatoes (especially with a food processor or a blender) will break down their starch cells and release too much starch, resulting in a sticky, unpleasant, gluey texture. For the absolute best, silkiest result, pass your cooked potatoes through a food mill or a potato ricer. A simple, handheld potato masher is the next best choice.
Step-by-Step to the Best Garlic Mashed Potatoes
This elegant, festive side dish is a joy to prepare.
Part 1: The Art of the Perfectly Cooked Potatoes & Infused Cream
Step 1: Place your 3 1/2 pounds of peeled and diced Russet potatoes and 2 tablespoons of salt in a large pot. Cover them with cold water. Bring the pot to a boil over a medium-high heat and cook until the potatoes are very tender and fall apart when poked with a fork.
Step 2: While the potatoes are cooking, in a separate, small saucepan, heat your 2 cups of half-and-half and the 6 crushed cloves of garlic over a medium heat until it is just simmering. Remove from the heat and set aside to let the garlic infuse.
Part 2: The Silky-Smooth Mash and Creamy Finish
Step 1: Drain your cooked potatoes well, and then return them to the hot, empty pot over a low heat to let any excess water steam off.
Step 2 (The Secret to a Perfect Texture!): Mash the hot, dry potatoes until they are smooth.
Step 3 (The Best Part!): To your pot of mashed potatoes, add your hot, garlic-infused cream mixture and the 6 ounces of grated Parmesan. Use a spoon or a spatula to gently stir everything together until it is smooth and creamy.
Step 4: Let the potatoes stand for 5 minutes to allow the mixture to thicken. Season your beautiful, creamy mashed potatoes with any more salt and pepper to your taste. Serve hot.
Creamy Garlic Parmesan Mashed Potatoes (An Easy Holiday Side!)
A classic and simple recipe for rich, creamy, and flavorful Garlic Mashed Potatoes. This comforting side dish features russet potatoes that are boiled until tender and then mashed. The creaminess and savory flavor come from a mixture of half-and-half that has been infused with crushed garlic, which is then stirred into the potatoes along with a generous amount of grated Parmesan cheese.
Ingredients
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 2 cups (16 fluid ounces) half-and-half
- 6 cloves garlic, crushed
- 6 ounces grated Parmesan cheese
Instructions
- Peel the potatoes and cut them into evenly sized dice. Place them in a large saucepan, add the salt, and cover with cold water.
- Bring the water to a boil over medium-high heat, then reduce the heat to maintain a rolling boil. Cook until the potatoes are very tender and fall apart when poked with a fork.
- While the potatoes are cooking, heat the half-and-half and the crushed garlic in a medium saucepan over medium heat until it is simmering. Remove from the heat and set aside to infuse.
- Drain the cooked potatoes well and return them to the hot pot. Mash the potatoes to your desired consistency.
- Add the warm garlic-cream mixture and the grated Parmesan cheese to the mashed potatoes. Stir to combine.
- Let the mashed potatoes stand for 5 minutes to allow the mixture to thicken.
- Season with more salt and pepper to taste, and serve immediately.
Notes
- This is a quintessential holiday side dish, perfect for Thanksgiving or Christmas, but also easy enough for a weeknight comfort meal.
- Infusing the half-and-half with fresh garlic is a key technique that adds a deep, aromatic flavor throughout the potatoes without the harshness of raw garlic.
- Using a potato ricer or food mill after boiling can help to achieve the smoothest, most lump-free texture.
- Russet potatoes are recommended as their high starch content makes them ideal for a fluffy mashed potato.
What to Serve With Your Mashed Potatoes
This beautiful and savory dish is a fantastic and incredibly versatile side dish. It is the perfect accompaniment to almost any holiday main course or Sunday supper.
- Holiday Roasts: It is an absolute must-have alongside a classic Roasted Turkey, a Glazed Ham, or a beautiful Prime Rib. Don’t forget to make a well in the center for a generous ladle of gravy!
- Weeknight Dinners: It is also the perfect, elegant side for a simple roasted chicken or some classic meatloaf.
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Storage and Make-Ahead Tips
This is the ultimate make-ahead holiday side dish!
- Make-Ahead: This is a perfect make-ahead dish! You can prepare and fully assemble the entire dish up to 2 days in advance. Simply store it in an airtight container or a buttered casserole dish in the refrigerator.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Reheating: The best way to reheat this dish is to place it in a baking dish, dot it with a little extra butter, cover it with foil, and warm it in a 350°F oven for about 20-30 minutes, until it is warmed through.
Frequently Asked questions (FAQs)
Q1: Why are my mashed potatoes gummy or gluey?
The most common culprit is overworking the potatoes or using the wrong kind of potato. A starchy Russet is key for a fluffy texture. Using a food processor or a blender is the fastest way to get a gluey result. A simple potato ricer or a food mill is the absolute best tool for a light, airy texture.
Q2: Can I make this side dish ahead of time for a holiday dinner?
Yes, absolutely! This is an ideal make-ahead side dish. You can prepare the entire recipe up to two days in advance. The flavor will be even better on the second day!
Q3: Can I use a different kind of potato?
Yes! If you prefer a creamier, denser mash, a waxy potato like a Yukon Gold would also be a fantastic choice for this recipe.
Q4: Can I use a different kind of cheese?
Of course! This recipe would also be wonderful with a tangy goat cheese, a savory Boursin® garlic and herb cheese, or a classic sharp white cheddar.
Q5: Can I make this recipe dairy-free or vegan?
It would require significant substitutions. You would need to use a plant-based half-and-half (like a cashew or oat cream) and a vegan Parmesan alternative. The final flavor and texture would be different, but it could be a delicious alternative.