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Parmesan Mashed Potatoes with Roasted Garlic

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Creamy mashed potatoes made with roasted garlic, heavy cream, Parmesan cheese, and butter for a rich, flavorful side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 2 heads garlic
  • 1 tablespoon olive oil (for roasting)
  • 3 pounds Russet potatoes or Yukon Gold potatoes, peeled and quartered
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese, shredded
  • 4 tablespoons butter, salted
  • ¼ teaspoon salt
  • 3 tablespoons fresh thyme
  • black pepper, freshly ground, to taste
  • 3 tablespoons olive oil (for serving)

Instructions

  1. Preheat oven to 400°F. Slice off the top portion of the garlic heads and scrape out loose leaves. Place garlic on foil, sprinkle exposed cloves with 1 tablespoon olive oil, wrap, and roast for 45 minutes until soft. Cool, then squeeze out cloves and mix with 3 tablespoons olive oil.
  2. While garlic roasts, place quartered potatoes in a large pot, cover with water, add salt, bring to a boil, then simmer until fork-tender, about 20-25 minutes. Drain well.
  3. Return drained potatoes to the pot. Add heavy cream, shredded Parmesan, butter, salt, roasted garlic mixture, thyme, and black pepper. Mash until smooth, mixing on low-medium heat for 5 minutes until cheese melts and consistency is creamy. Adjust seasoning as needed.

Notes

Drain potatoes thoroughly to avoid watery mash. Use a potato ricer for extra creaminess. Roast garlic ahead for faster prep. Garnish with extra Parmesan and fresh herbs.

Nutrition

Find it online: https://www.rapidrecipes.blog/parmesan-mashed-potatoes-roasted-garlic/