Creamy and flavorful mashed potatoes infused with roasted garlic and Parmesan cheese, perfect for holidays or any Sunday dinner.
Author:maddie-thompson
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:6 servings 1x
Category:Side Dish
Method:Boiling and Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds Yukon Gold or Russet potatoes, peeled and quartered
1 head garlic
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh chives, for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-40 minutes, until soft and fragrant. Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
While the garlic roasts, place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly.
Return the drained potatoes to the hot pot. Mash the potatoes using a potato masher or ricer until smooth.
In a small saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the cream is warm. Do not boil.
Add the warm cream mixture, roasted garlic paste, and grated Parmesan cheese to the mashed potatoes. Stir until well combined and creamy.
Season with salt and black pepper to your taste.
Serve hot, garnished with fresh chives if desired.
Notes
For make-ahead mashed potatoes, prepare them up to step 5. Let them cool completely, then cover and refrigerate. Reheat gently on the stovetop with a little extra cream or butter, stirring until smooth.
To keep mashed potatoes warm for a crowd, transfer them to a slow cooker set to the ‘warm’ setting. Stir occasionally.
Using Yukon Gold potatoes will result in a creamier texture, while Russet potatoes will yield a fluffier mash.