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Garlic Parmesan Mashed Potatoes

Garlic Parmesan mashed potatoes that turn Yukon gold cubes into a smooth, creamy side—boiled until tender, then finished with garlic butter cream and lots of Parmesan. Expect a rich texture with a savory, fragrant garlic drizzle and a fresh parsley topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Boiling water
  • 1 tbsp salt for the water
Garlic cream base
  • 6 tbsp unsalted butter
  • 5 garlic minced
  • 0.75 cup heavy cream
Cheese and seasoning
  • 0.75 cup grated Parmesan plus more for topping
  • 1 tsp salt
  • 0.25 tsp black pepper
Herbs
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a Dutch oven of salted water to a boil and add the peeled, cubed Yukon gold potatoes. Boil for 15-18 minutes until fork-tender and you can pierce through the largest cubes easily.
Make the garlic cream
  1. In a cast iron skillet, melt the unsalted butter and cook the minced garlic over low heat for 2 minutes. Stir so the garlic becomes fragrant but doesn’t brown.
  2. Add the heavy cream to the skillet and warm through until hot and cohesive. Keep the heat low so the mixture stays smooth.
Mash and finish
  1. Drain the potatoes thoroughly and return them to the Dutch oven. Mash until smooth with no visible lumps.
  2. Stir in the garlic cream mixture and grated Parmesan until creamy and fully incorporated. If it looks tight, mix a bit longer to loosen into a glossy mash.
  3. Season the mashed potatoes with salt and black pepper. Taste and adjust so the flavor pops.
  4. Spoon into a serving bowl and top with extra grated Parmesan and chopped fresh parsley. Serve immediately while the texture is at its creamiest.

Notes

Pro tip: mash right after draining so the potatoes stay creamy; if you pause, warm the mashed potatoes gently so the butter-parmesan sheen doesn’t dull. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat on the stovetop with a splash of cream or milk until hot. Freezing isn’t recommended because the texture can turn grainy after thawing. Dietary swap: for a lighter version, replace heavy cream with half-and-half (the mash will be slightly less rich).