Garlic Parmesan Mashed Potatoes

$- 2 pounds Yukon Gold potatoes - 4 cloves garlic - 1 cup heavy cream - ½ cup unsalted butter - 1 cup freshly grated Parmesan cheese - Fresh chives for garnish - Salt and black pepper, to taste The heart of my Garlic Parmesan Mashed Potatoes lies in the essential ingredients. I love using Yukon Gold potatoes for their creamy texture. They mash beautifully and hold flavor well. You’ll need two pounds of these potatoes, peeled and quartered. Next, the garlic brings a punch of flavor. I use four cloves of minced garlic. This gives the dish its signature taste. Fresh garlic is best, as it adds a nice depth to the potatoes. Heavy cream is my secret to making these mashed potatoes rich and smooth. One cup is just right for that creamy goodness. For optional flavor boosts, I recommend unsalted butter and freshly grated Parmesan cheese. The butter adds richness, while the cheese melts in and gives a savory kick. I use half a cup of butter and a full cup of cheese. Finally, fresh chives make a great garnish. They add a pop of color and fresh taste. Don’t forget seasoning! Salt and black pepper are key to enhancing all the flavors. Adjust them to your taste. With these ingredients, you can create a side that is both comforting and gourmet. To start, take 2 pounds of Yukon Gold potatoes. Peel and quarter them. Place the potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Cook the potatoes for about 15 to 20 minutes. You want them to be tender. To check for doneness, pierce a potato with a fork. If it goes in easily, they are ready. While the potatoes cook, let’s prepare the garlic. Take ½ cup of unsalted butter and melt it in a small saucepan over medium heat. After the butter melts, add 4 cloves of minced garlic. Sauté the garlic for about 2 minutes. You want it fragrant but not brown. Keep a close eye on it to avoid burning. Once the potatoes are tender, drain them in a colander. Return the potatoes to the pot. Grab a potato masher and mash the potatoes until they are smooth and creamy. This step is key for a great texture. Next, gradually mix in the garlic and butter mixture. Then, pour in 1 cup of heavy cream. Stir until everything is well combined and creamy. Now for the best part: adding the cheese! Fold in 1 cup of freshly grated Parmesan cheese. Mix it until the cheese melts into the potatoes. Taste your mashed potatoes and season with salt and black pepper to your liking. This final touch makes all the difference. To avoid lumpy mashed potatoes, start with Yukon Gold potatoes. These potatoes have a smooth texture. Boil them until they are fork-tender. Drain them well before mashing. This step helps remove excess water. For creaminess without over-mixing, mash the potatoes gently. Use a potato masher for best results. After mashing, slowly add the heavy cream and garlic butter. This method keeps the potatoes fluffy. You can try different cheeses for new flavors. Gruyère or mozzarella adds a rich taste. Mixing in herbs like rosemary or thyme can enhance the dish. Fresh herbs bring brightness and a lovely aroma to your potatoes. The best tools for boiling and mashing potatoes include a large pot and a potato masher. Choose a pot that holds enough water for the potatoes. A sturdy masher will help you achieve the right texture. For mixing, a wooden spoon or spatula works well. These tools help combine the ingredients smoothly. Remember to have a colander ready for draining the potatoes. {{image_2}} You can easily adjust this recipe to fit dietary needs. For a gluten-free option, you don’t need to change much. All the main ingredients are gluten-free. Just make sure your butter and cheese are pure and safe for gluten-free diets. If you want a dairy-free version, swap the heavy cream with almond milk or coconut cream. Use dairy-free butter and skip the cheese or use a dairy-free alternative. These changes still give you creamy mashed potatoes. For those watching carbs, you can use cauliflower instead of potatoes. Steam or boil the cauliflower until tender. Then mash it just like the potatoes. It offers a similar texture with fewer carbs. To make these mashed potatoes even tastier, consider adding roasted garlic. Roasting garlic makes it sweeter and less harsh. Just roast whole garlic cloves in the oven until soft, then mash them in with the potatoes. You can also mix in sour cream or cream cheese. This adds extra creaminess and tang. Start with a small amount, then adjust based on your taste. Each option gives your mashed potatoes a unique twist. Garlic Parmesan Mashed Potatoes pair well with many dishes. They complement roasted chicken, grilled steak, or baked fish beautifully. Add a side of green beans or a fresh salad to round out the meal. For a fun presentation, try serving them in individual ramekins or in a large bowl with a sprinkle of chives on top. You can even use a piping bag to create swirls for a fancy look. These little touches make your meal feel special and inviting. To keep your Garlic Parmesan Mashed Potatoes fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the potatoes to room temperature first. Store them in the fridge at 40°F or below. They can last for up to three days. Always remember to label the containers with the date. When you reheat mashed potatoes, you want them creamy again. The best way to do this is on the stove. Use low heat and stir often. If you're in a hurry, the microwave is fine too. Heat in short bursts of one to two minutes. Stir in between to avoid hot spots. Always check the temperature; it should reach 165°F before serving. You can freeze Garlic Parmesan Mashed Potatoes for later use. First, let them cool completely. Then, spoon them into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. They can last about two months in the freezer. To thaw, place them in the fridge overnight. Reheat on the stove or in the microwave until warm. Yes, you can use other potatoes. Yukon Gold potatoes work well for their creamy texture. Russet potatoes are also great. They create a fluffier mash but can be a bit dry. Red potatoes hold their shape well but can be grainy. You can add many spices and herbs. Try fresh parsley or thyme for a herbal note. A pinch of paprika adds warmth. Sour cream gives a tangy twist. You can also mix in roasted garlic for a deeper flavor. You can prepare them in advance. Make the mashed potatoes and let them cool. Store them in an airtight container in the fridge. Reheat them gently on the stove or in the oven. Add a splash of cream to bring back creaminess. These mashed potatoes can last about three to four days in the fridge. Store them in an airtight container to keep them fresh. Always check for off smells or changes in texture before eating. To achieve creaminess, use high-fat dairy like heavy cream. Warm the cream before adding it to the potatoes. Avoid over-mixing, as this can make them gummy. Use a potato masher instead of a mixer for the best texture. For Garlic Parmesan Mashed Potatoes, start with 2 pounds of Yukon Gold potatoes. Boil them until tender, then mash them. Mix in sautéed garlic, butter, and heavy cream. Finally, fold in 1 cup of freshly grated Parmesan cheese. Season to taste and garnish with fresh chives. This recipe serves six and takes about 35 minutes. Garlic Parmesan mashed potatoes bring comfort and flavor to your table. We discussed the key ingredients, including Yukon Gold potatoes and garlic. Then, I shared simple steps to ensure perfect texture and taste. You can also explore flavor variations to match your meal. Don't forget to store any leftovers properly for later enjoyment. Now, you're ready to create this tasty side dish that pairs well with many options. Enjoy your cooking and the smiles it brings!$

Indulge in the ultimate comfort food with these creamy garlic Parmesan mashed potatoes! With just a few simple ingredients, you can create a rich and flavorful side dish that will steal the show at any meal. Perfectly whipped with garlic and butter, then blended with creamy heavy cream and fresh Parmesan, this dish is a must-try.

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Ingredients

2 pounds Yukon Gold potatoes, peeled and quartered

4 cloves garlic, minced

1 cup heavy cream

½ cup unsalted butter

1 cup freshly grated Parmesan cheese

Salt, to taste

Black pepper, to taste

2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

Boil the Potatoes: Place the quartered Yukon Gold potatoes in a large pot and cover them with water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, and then reduce to a simmer. Cook until tender, about 15-20 minutes.

Sauté the Garlic: While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 2 minutes, just until fragrant. Be careful not to let it brown.

Drain and Mash: Once the potatoes are tender, drain them in a colander. Return the potatoes to the pot. Using a potato masher, mash the potatoes until smooth and creamy.

Combine Ingredients: Gradually stir in the sautéed garlic and butter mixture, followed by the heavy cream. Mix until well incorporated and creamy.

Add Cheese: Fold in the freshly grated Parmesan cheese until fully melted and incorporated. Season the mashed potatoes with salt and black pepper to taste.

Serve and Garnish: Once the mixture is creamy and well seasoned, transfer the mashed potatoes to a serving bowl. Garnish with finely chopped chives for an added pop of color and flavor.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6