Oh, mashed potatoes. Is there anything more comforting? They’re like a warm hug on a plate, right? But let me tell you, taking them up a notch with some slow-roasted garlic and sharp Parmesan cheese is a total game-changer. These Roasted Garlic Parmesan Mashed Potatoes go from being a simple side to something truly special, without you even trying too hard! Seriously, I can still remember the first time I made them for a family potluck – people were practically fighting over the leftovers. They’re just that good, and honestly, making them feels like you’ve got a little bit of fancy in your own kitchen.

Why You’ll Love These Roasted Garlic Parmesan Mashed Potatoes

Trust me, you’ll want to make these again and again! Here’s why they’re a winner:

Crazy Easy Upgrade: Roasting garlic is way simpler than it sounds, and it adds a whole new dimension of flavor without extra work.
Unbelievable Flavor: That sweet, mellow roasted garlic combined with salty Parmesan? Pure magic!
Super Versatile: Perfect with a weeknight roast chicken, holiday ham, or even just a juicy steak. They go with *everything*.
Ultimate Comfort Food: It’s mashed potatoes, but better. Creamy, dreamy, garlicky… pure bliss.
Crowd Pleaser: Seriously, a guaranteed hit every single time you bring them to the table.

Ingredients for the Perfect Roasted Garlic Parmesan Mashed Potatoes

Gather ’round, buttercups, because here’s what you’ll need to make these dreamy potatoes:

2 pounds Yukon Gold potatoes: These are my absolute favorite for mashing. They’re creamy and buttery like you wouldn’t believe! Just make sure you peel ’em and cut ’em into quarters so they cook evenly.

1 head garlic: This is our flavor secret weapon! You’ll want to chop off just the top little bit, drizzle it with a tiny bit of olive oil, wrap it in foil, and let it get all soft and sweet in the oven.

1/2 cup heavy cream: For that super-creamy, luxurious texture. If you don’t have any on hand, you can always whip up your own homemade heavy cream; it works like a charm!

1/4 cup unsalted butter: Gotta have butter! Make sure it’s softened a bit so it melts in beautifully.

1/2 cup grated Parmesan cheese: The salty, nutty star alongside the garlic. Grate it fresh if you can, it makes *such* a difference!

Salt and black pepper: Start with about 1/4 teaspoon of salt and 1/8 teaspoon of pepper, then taste and add more if your heart desires!

Step-by-Step Guide to Making Roasted Garlic Parmesan Mashed Potatoes

Alright, let’s get these amazing potatoes made! It’s really not complicated at all, just follow along and you’ll see. These instructions will lead you to the most incredible roasted garlic mashed potatoes you’ve ever had, perfect for pairing with dishes like chicken pasta bake or any roast!

Roasting the Garlic for Maximum Flavor

First things first, that glorious roasted garlic! Pop your oven on to 400°F (around 200°C). Take your head of garlic, slice off just the top quarter-inch slice – no need to peel the whole thing! Drizzle a little olive oil right into those exposed cloves, wrap the whole head tightly in foil, and pop it in the oven. Let it get nice and toasty for about 40-50 minutes. You’ll know it’s ready when it’s super soft and smells absolutely divine. That roasted goodness is what gives these mashed potatoes their special kick!

Cooking the Potatoes to Perfection

While that garlic is doing its thing, let’s get those potatoes ready. Dump your peeled and quartered Yukon Golds into a nice big pot. Cover them completely with cold water – and don’t forget to throw in a good pinch of salt! Bring that to a boil and let them cook for about 15-20 minutes. You want them to be so tender that a fork just slides right through them without even a little push. Once they’re cooked, drain them SUPER well. Seriously, get all that water out. Nobody wants watery mashed potatoes, right? If you’re looking for other great potato recipes, checking out scalloped potatoes is a good place to start!

Mashing and Incorporating Flavors

Okay, back to the pot with those drained, fluffy potatoes. Now for the magic! Squeeze those sweet, soft cloves of roasted garlic right out of their skins and into the pot with the potatoes. Add in your softened butter and that creamy heavy cream. Grab your potato masher (or a ricer if you’re feeling fancy for super-smooth potatoes!) and get mashing! Work it until everything is nice and smooth and creamy. Then, stir in that grated Parmesan cheese, along with your salt and pepper. Give it all a good mix until everything is combined. Remember to taste it here – need more salt? A little more pepper? Go for it!

Tips for the Best Roasted Garlic Parmesan Mashed Potatoes

Alright, let’s bump these amazing potatoes right to the next level! You want them super creamy and bursting with flavor? I’ve got you covered with a few little secrets. Make sure you’re using Yukon Golds – they’re just the best for getting that silky texture, way better than starchy ones for this recipe, trust me. If you want them extra smooth, a potato ricer is your best friend, but a good old-fashioned masher works wonders too, just put some love into it!

Don’t be shy with tasting and adjusting that salt and pepper! Garlic and Parmesan can be a bit salty on their own, so start small and add more until it sings. And if you ever find yourself with leftovers (rare, I know!), they reheat beautifully. Just a splash of milk or cream when warming them up in a pot or microwave will bring them back to life. For more creamy potato goodness, you should check out my potato soup recipe too, it’s amazing! Also, if you’re planning a picnic, these would be *divine* served alongside some classic potato salad!

Ingredient Notes and Substitutions

A few little tweaks can make these mashed potatoes work for almost anyone! For the potatoes, while Yukon Golds are my go-to, Russets can work too, though they might be a little fluffier and less creamy. If you need to skip the dairy, using a good quality full-fat coconut milk or oat cream instead of heavy cream and a plant-based butter substitute can work, though the flavor will change a bit. And if Parmesan isn’t your jam, a sharp Pecorino Romano or even a salty Gruyère could be delicious alternatives!

Serving Suggestions for Roasted Garlic Parmesan Mashed Potatoes

Honestly, these creamy, garlicky potatoes are practically a meal on their own, but they also play so well with others! They’re absolutely divine alongside a juicy steak or a simple roast chicken. Try them with my Tuscan Chicken for a fancy weeknight dinner, or serve them with a grand beef roast to really impress. They’re also a holiday table must-have!

Storage and Reheating Instructions

Got leftovers? Lucky you! Store these delectable Roasted Garlic Parmesan Mashed Potatoes in an airtight container in the fridge for up to 3-4 days. When you’re ready to enjoy them again, gently reheat them on the stovetop over low heat with a little splash of milk or cream to bring back that perfect creamy consistency. You can also zap them in the microwave, just stir halfway through to keep them smooth and delicious!

Frequently Asked Questions about Roasted Garlic Parmesan Mashed Potatoes

Got a question? I’ve probably got an answer! Here are a few things people often wonder:

Can I make these Roasted Garlic Parmesan Mashed Potatoes ahead of time?

You sure can! You can roast the garlic and boil the potatoes a day in advance and store them separately in the fridge. Then, just reheat the potatoes gently on the stove, squeeze in the roasted garlic, add your butter, cream, and Parmesan, and mash away. They won’t be quite as fresh as making them from scratch, but they’ll still be super delicious! They’re almost as good reheated as they are fresh, kind of like how my crispy parmesan potatoes can be enjoyed the next day too!

What kind of potatoes are best for mashing?

My absolute favorites for mashed potatoes, especially these fancy Roasted Garlic Parmesan ones, are Yukon Golds. They have this wonderful creamy texture and a slightly buttery flavor already built-in. Russets work too if you want them extra fluffy, but they can sometimes lean towards gummy if you overwork them, so be gentle!

How do I prevent my mashed potatoes from being gummy?

Ooh, gummy potatoes are the worst! The biggest culprit is usually over-mashing, especially if you’re using a food processor or a strong electric mixer. Stick to a potato masher or a ricer and just mash until things are *just* combined and smooth. Also, make sure your potatoes are drained super well so they aren’t waterlogged!

Can I use pre-minced garlic instead of roasting a whole head?

Oh, honey, no! Roasting the garlic is where all that sweetness and mellow flavor comes from. Pre-minced garlic is usually quite sharp and often packed in oil, which would totally change the taste and texture of your potatoes. Stick with the whole head – it’s worth the little bit of extra effort, trust me!

What if I don’t have heavy cream?

No worries! If you don’t have heavy cream, you can use milk, but I’d suggest using whole milk for the best richness. You might need a little less, so add it gradually. A good quality half-and-half would also work nicely. If you’re feeling adventurous, you could even try some butter with a splash of milk – it’s not quite the same, but it gets the job done!

Nutritional Information

Just a little heads-up: these yummy Roasted Garlic Parmesan Mashed Potatoes are an estimate, like most homemade goodies! Based on the ingredients and serving size, you’re looking at roughly 350 calories per serving.

You’ll typically find about 30g of carbs, 7g of protein, and a generous 22g of fat (with 13g being saturated, thanks to all that lovely butter and cream!). There’s around 400mg of sodium and 3g of fiber in each serving. Remember, these numbers can change a tiny bit depending on exactly what you use!

Roasted Garlic Parmesan Mashed Potatoes

Author: memorecipes.com
Total Time: 75 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy mashed potatoes infused with the savory flavors of roasted garlic and Parmesan cheese.

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and quartered
1 head garlic
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup grated Parmesan cheese
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Instructions

Preheat your oven to 400°F (200°C).
Cut off the top 1/4 inch of the garlic head. Drizzle with olive oil, wrap in foil, and roast for 40-50 minutes, until soft and fragrant.
While the garlic roasts, place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes well and return them to the pot.
Squeeze the roasted garlic cloves out of their skins into the pot with the potatoes.
Add the heavy cream and butter to the pot. Mash the potatoes with a potato masher or ricer until smooth and creamy.
Stir in the grated Parmesan cheese, salt, and pepper. Mix until well combined.
Taste and adjust seasoning if needed. Serve hot.

Notes

For extra flavor, you can add a tablespoon of chopped fresh chives or parsley before serving.
If you prefer a smoother texture, use a potato ricer.

Prep Time: 15 min
Cook Time: 60 min
Category: Side Dish
Method: Roasting and Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 50mg

Keywords: mashed potatoes, roasted garlic, parmesan, side dish, creamy potatoes, comfort food