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Creamy Parmesan Garlic Mashed Potatoes

Print Recipe
Cheesy, garlicky and crazy smooth mashed potatoes.
Course Side Dishes
Cuisine American
Keyword cheese, creamy, garlic, parmesan, potatoes, side dish, yukon gold
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 servings
Calories 308
Author Laurie McNamara


  • pounds yukon gold potatoes peeled and quartered
  • 1/2 tablespoon kosher salt plus more to taste
  • 2 cups half & half see notes
  • 4 tablespoons unsalted butter
  • 3 cloves fresh garlic pressed through a garlic press
  • 1/2 cup Parmesan cheese freshly grated
  • kosher salt to taste
  • freshly ground black pepper


  • Throw the peeled and quartered potatoes into a large pot and fill with cold water. Season with a half tablespoon of kosher salt, cover and bring to a boil. Reduce the heat to medium-low and cook until a fork meets zero resistance when piercing a potato.
  • While the potatoes cook, add pressed garlic and the four tablespoons of butter into a saucepan. Saute on medium heat until the garlic is fragrant and soft. Add in the two cups of half and half and reduce the heat to low to keep warm.
  • Once the potatoes are cooked, drain into a large colander and place them back into the pot. Pour in the warm buttery, garlicky half and half. Using an immersion blender or even a hand mixer, blend until there are no lumps remaining.
  • Add in the grated Parm and season with salt and black pepper. I taste as I go... that's the best part!


Serving: 1g | Calories: 308kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 574mg | Potassium: 926mg | Fiber: 4g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 40mg | Calcium: 165mg | Iron: 2mg