Garlic Parmesan Mashed Potatoes
Creamy mashed potatoes blended with roasted garlic, Parmesan, and butter for a rich, savory side dish that’s perfect for any meal or holiday table.
Servings: 6 people
Equipment
- 1 ricer or food mill
Ingredients
- 6 large Yukon gold potatoes
- 2 garlic bulbs
- 1½ cups Parmigiano Reggiano grated
- 2 tsp kosher salt
- pepper to taste
- ½ cup unsalted butter room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 tbsp parsley
Instructions
- Roast the garlic. Preheat oven to 400°F.
- Cut the tops off of 2 heads of garlic. Wrap in aluminum foil and roast for 40 minutes
- Gently rinse the potatoes and place them in a large pot. Add enough water to submerge the potatoes completely.
- Add salt generously to the water and bring it to a boil. Boil the potatoes with their skins on until they are easily pierced with a fork. This could take up to an hour.
- Let the potatoes cool, then peel off the skin. The skin should easily peel off.
- Pass the potato through a ricer, food mill, or sieve.
- Squeeze the roasted garlic cloves into the pot with the potatoes. Add one cup of grated Parmigiano Reggiano, 1½ teaspoons salt, pepper, and butter
- To a saucepan, add milk, rosemary, and thyme. Bring to a simmer and let simmer for 2 minutes. Remove from the heat, cover, and let steep for 15 minutes.
- Remove the sprigs of rosemary & thyme, then pour the warm milk over the potatoes.
- Use a potato masher to mash and mix the ingredients
- Top with remaining grated parm and parsley
Nutrition
Calories: 526kcal | Carbohydrates: 34g | Protein: 15g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1215mg | Potassium: 856mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 36mg | Calcium: 403mg | Iron: 2mg
