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.
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.