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.


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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