There are two glorious things in life that should never be taken for granted : garlic and cheese. When you combine the two, you get a magical, sublime package of flavor heaven delivered directly to your tastebuds. Then, you add carbs (because the cheese and garlic need a vessel), and you get garlic parmesan mashed potatoes.
We eat steak more often than we should, and I am a huge fan of having a starch side with red meat. Mark makes a spicy, creamy brussels sprouts side that is to die for, so I have to prove myself with the starch side every time.
There’s probably a dozen variations of these garlic parmesan mashed potatoes that I’ve made, but this one is my current favorite. We attended a friend’s holiday party last month, and they asked that we bring some sort of side. I knew they were making Chateaubriand, prime rib, and lobster risotto … so I HAD to bring potatoes to go with the red meat. Had to.
I whipped up this version of garlic parmesan mashed potatoes, and received so many compliments from the entire group. After being flattered by the positive feedback from everyone, Mark suggested I share the recipe I created on the blog.
So, here we are. But for this particular recipe, I cut it down a bit. I like staying true to making recipes for two people (with some leftovers), so this recipe will feed about 2-4 people! I do highly recommend using petite golden potatoes for mashed potatoes, too.
Pair these potatoes with slow cooker short ribs for the ULTIMATE comfort food meal! Or try them with these spicy, creamy brussels sprouts, so your side dish game is covered for your next steak night!
garlic parmesan mashed potatoes
- 3 cups quartered petite gold potatoes
- 1 Tbsp. garlic minced
- 2 Tbsp. butter
- 1/4 cup heavy cream
- 1/4 tsp. seasoned salt
- 1/4 tsp. black pepper
- 1/4 cup parmesan
- 3 Tbsp. sour cream
- Cut petite potatoes into quarters. In a deep pot, boil the quartered potatoes in salted water until you can easily slide a fork into them - about 12-15 minutes.
- Pour water and potatoes into a colander, discarding all water.
- Transfer potatoes back into the same pot they were boiled in. Immediately add minced garlic, and using a potato masher, mash the potatoes into the garlic.
- Mash in butter, then mash in cream.
- Switch to a large spoon, and stir in seasonings, parmsean, and sour cream. If you want the potatoes to have a creamier consistency, simply add more cream (or milk).
- Serve hot! Garnish with finely chopped chives for a beautiful presentation. Also top with a small slab of butter.
Tried this recipe?
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Comments & Reviews
Shannon @ Pass Me Some Tasty says
Couldn’t agree with you more…I LUUUV mashed potatoes with red meat. And really, I could just eat mashed potatoes on their own pretty much any time. ; )
Abra Pappa says
Really what’s better than a big bowl of mashed potatoes? Love. Love. Love.
Jessica Lee Cortez says
Made these for Thanksgiving with our Cornish hens. Also made the green bean casserole and the Brussels sprouts. They were all a hit.. Gonna happen again for Christmas dinner…Venison on the Trager.
sara a. says
That’s awesome!! I’m so glad you enjoyed everything, Jessica!! And venison for Christmas dinner … now that’s how you celebrate the holiday! Thank you for such an awesome comment, and thank you for enjoying all of those recipes! Merry Christmas! 🎄
This recipe is a fave for us!!
sara a. says
I’m so glad you like it, Mackenzie!!
we have made these mashed potatoes for four years now and we LOVE them!!! the garlic and parmesan flavor is perfect!!
sara a. says
I’m SO happy to hear that, Handa! Thank you!
The.Best.Ever! Perfect for two or double/triple for guests. The only change I made was to add 3-4 smashed garlic cloves to the boiling potaotes. The softened cloves are easily mashed along with the potatoes.
sara a. says
Adding garlic cloves to the boiling potatoes is a PERFECT move! I’m so glad you love these, Penny! Thank you!!