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.