Creamy Garlic and Parmesan Mashed Potatoes

I found this Alton Brown recipe on the Food Network and couldn’t wait to make them. We love mashed potatoes in my house and I am always looking for new ways to make them. I adapted this recipe to work with what I had on hand and they turned out delicious. Even my daughter, who swears she doesn’t like cheese, loved these potatoes. Of course, I didn’t tell her there was Parmesan in them until after she gobbled up her portion. These potatoes were creamy, flavorful, and super delicious.

Peel the potatoes and cut them into like sized chunks. Place them in a pot of salted water and boil until fork tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of  it being raw and overpowering the potatoes. 

Once the potatoes are fork tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; Continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.


Print
Print
Save
Save

Creamy Garlic and Parmesan Mashed Potatoes

Yield: 6

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

4 russet potatoes, peeled and cut into same size chunks
1/2 cup of 2% milk
2 cloves of garlic, minced
1 tbsp butter
2-3 tbsp Parmesan cheese, finely grated
Sea salt and freshly cracked pepper, to taste

Directions:

Peel the potatoes and cut them into like sized chunks. Place them in a pot of salted water and boil until fork tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of it being raw and overpowering the potatoes.

Once the potatoes are fork tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; Continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alton Brown

  Pin It

12 Responses to “Creamy Garlic and Parmesan Mashed Potatoes”

  1. 1

    Anne ~ Uni Homemaker — December 9, 2013 @ 9:39 pm

    It’s better that they don’t know what’s in it. I personally LOVE parmesan cheese in my mash potatoes. These look fantastic!

    [Reply]

  2. 2

    Lia — December 10, 2013 @ 3:55 am

    Absolutely divine Pam!!
    Cheers,
    Lia.

    [Reply]

  3. 3

    Jenn — December 10, 2013 @ 4:23 am

    Doesn’t like cheese??? You might want to go have your daughter checked out by professionals… lol… I could live off of cheese if I had to :) Glad she liked these potatoes, though.. they sound utterly delicious!

    [Reply]

  4. 4

    Larry — December 10, 2013 @ 6:35 am

    I just love mashed potatoes, especially with these flavors in them. This will be the next version we have – good tip about the garlic.

    [Reply]

  5. 5

    Diane — December 10, 2013 @ 1:11 pm

    Wow that sounds amazing on the menus for tomorrow :-) ) Thanks so much. Take care Diane

    [Reply]

  6. 6

    Marjie — December 10, 2013 @ 2:37 pm

    I’m still wrapping my head around a child who doesn’t like cheese. (You ought to see the grilled cheese sandwich parties, and just plain cheese parties, that occur around here when more than 2 big kids are home.) Beyond that, this sounds like a great variation on mashed potatoes!

    [Reply]

  7. 7

    Joanne — December 10, 2013 @ 3:53 pm

    Your daughter doesn’t like CHEESE?! Whoa. I’m so confused upon hearing that.

    [Reply]

  8. 8

    Angie@Angie's Recipes — December 10, 2013 @ 8:25 pm

    LOL Just like my husband, he doesn’t like cheese, esp. the hard cheese, at all..he calls them rotten milk..your potato puree looks super!

    [Reply]

  9. 9

    Pamela @ Brooklyn Farm Girl — December 10, 2013 @ 8:28 pm

    I can never get enough mashed potatoes and yours here looks just about perfect!

    [Reply]

  10. 10

    The Café Sucre Farine — December 11, 2013 @ 10:34 am

    I love to cook all kinds of things but to me, there’s probably nothing more delicious than a yummy bowl of mashed potatoes. In fact, I’m not really hungry, but your photo is making my mouth water Pam!

    [Reply]

  11. 11

    Jovina Coughlin — December 11, 2013 @ 12:12 pm

    This is a great recipe. Gives mashed potatoes new flavor.

    [Reply]

  12. 12

    Chris — December 14, 2013 @ 12:38 pm

    Pinned it! I want to try this out with some thick grilled pork chops.

    [Reply]

Leave a Comment