These garlic mashed potatoes are next-level comfort food. Roasted garlic adds a mellow, savory vibe, and when you whip in butter, cream, and parmesan? You get the dreamiest, fluffiest mash ever – rich, smooth, and seriously hard to stop eating.
For more holiday recipes, check out our Mushroom Wellington, Lentil Loaf, Roasted Carrots with Hot Honey glaze, and Mushroom Gravy.
That’s it – we found the one. The most delicious, can’t-stop-eating mashed potatoes we’ve ever made. I call it: Whipped Roasted Garlic Parmesan Mashed Potatoes.
Sure, it’s a little fancier than the usual – but trust me, one spoonful of this creamy, buttery gold and you may never go back to plain mash again.
I started with my Nonna Lidia’s classic recipe and gave it a simple, chef-y upgrade: lots of parmesan and sweet, melty roasted garlic – a total umami bomb.
Why you’ll love garlic mashed potatoes?
Louise and I couldn’t stop going back for more. And if you try it, here’s why we think you’ll love it too:
- Big flavor – rich, buttery, and garlicky in a mellow, sweet kind of way.
- Simple ingredients – only garlic, cream, parmesan, butter, and potatoes.
- Ultimate comfort – the parmesan hits just right.
- Fancy but familiar – like your favorite mash, upgraded.
- A total crowd-pleaser – garlic + cheese = no leftovers.
Of course, it’s not your 10-minute mash – using a ricer is a small extra step. But if you’re looking to impress (or just treat yourself), it’s absolutely worth the effort.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
How to make garlic mashed potatoes
Step 1: Roast the Garlic
Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
Step 2: Boil the Potatoes
While the garlic roasts, add whole, unpeeled Yukon Gold potatoes (similar in size) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy.
Step 3: Rice the Potatoes
Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
Step 4: Whip and Finish
Warm the butter and cream together in the microwave or a small saucepan until the butter is fully melted.
Pour about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, salt, pepper, and freshly grated parmesan. Stir gently with a wooden spoon until just combined—don’t overmix.
Taste and adjust the seasoning with more salt and freshly cracked black pepper. Add more of the butter-cream mixture as needed to reach your desired consistency, and more parmesan if you’re feeling extra.
If the mash cools down too much, gently rewarm it on the stove over low heat while stirring. If it gets too thick, loosen it up with a splash of warm cream or milk.
Once it’s perfectly creamy and seasoned to your taste, you’re ready to serve.
Tips
Boil potatoes whole, skin-on: Cooking potatoes whole with the skin prevents them from absorbing too much water, giving you a richer, more pronounced potato flavor.
Start with cold water: Always begin with cold, salted water. As the water slowly heats, it cooks the potatoes evenly from the outside in—no mushy edges, no undercooked centers.
Use a ricer or food mill: For the fluffiest texture, pass the potatoes through a ricer (or food mill). Want next-level smoothness? Rice them twice, or press through a fine mesh sieve for that fancy French-restaurant texture. It’s extra work––totally worth it if you’re trying to impress guests or in-laws.
Skip the peeling: No need to peel! Just slice the potatoes in half crosswise and press them cut side down through the ricer. The skin stays behind––easy cleanup, less fuss.
Measurements are a guide: Trust your taste buds. Add more cream, milk, butter, salt, or parmesan as needed. The perfect mash is all about your texture and flavor preferences.
Questions
You can make excellent mash with Yukon Gold, Russet, or a mix of both.
I would avoid peeling the potatoes before boiling because they absorb water and the mash will inevitably turn out more watery and will less potato flavor. Boiling with the skin on protects the potatoes, their texture, and their flavor.
Sure you can! Store in the fridge in an airtight container. Reheat it in a sauce pan or dutch oven with a splash of milk or cream to loosen it up. It’s gonna be delicious as if it was freshly made. Just remember to not overmix it.
There’s no one best way to mash potatoes—it really comes down to personal preference.
I’m team potato ricer. It lets me boil the potatoes whole (no peeling!) and gives a smooth, fluffy texture that’s not overly whipped. Just right.
A masher gives you a chunkier, more rustic mash.
A food mill creates an ultra-smooth, creamy texture, almost fancy.
Avoid blenders or food processors—they overwork the starch and turn your mash into glue.
Pick your tool based on the texture you love most!
More Delicious Side Dishes
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Garlic Mashed Potatoes
Ingredients
- 2½ pounds potatoes Yukon Gold or Russet or half half. Whole, unpeeled, and similarly sized
- 1 whole head of garlic use two for more garlic flavor
- 1 tablespoons olive oil for roasting the garlic
- 4 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream or half-and-half or whole milk
- ¾ cup grated Parmigiano
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Roast the Garlic – Slice the top off 1 whole head of garlic to expose the cloves. Drizzle with 1 tablespoons olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
- Boil the Potatoes – While the garlic roasts, add 2½ pounds potatoes (whole, unpeeled, similar in size) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy.
- Rice the Potatoes – Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
- Whip and Finish – Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted.Pour about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, and ¾ cup grated Parmigiano. Stir gently with a wooden spoon until just combined—don’t overmix.Taste and adjust the seasoning with more salt and freshly cracked black pepper. Add more of the butter-cream mixture as needed to reach your desired consistency, and more parmesan if you’re feeling extra.If the mash cools down too much, gently rewarm it on the stove over low heat while stirring. If it gets too thick, loosen it up with a splash of warm cream or milk.Once it’s perfectly creamy and seasoned to your taste, you’re ready to serve.
Video
Notes
- Yukon gold –> Russet potatoes, red potatoes, or a mix of Yukon and Russet.
- Roasted garlic –> Garlic powder (very different result)
- Unsalted butter –> Salted butter, plant-based butter, or ghee.
- Heavy cream –> half-and-half, whole milk (less rich), sour cream (more tangy), non-dairy cream.
- Grated Parmigiano –> Grana Padano, Pecorino Romano (half cause it’s stronger) Asiago, aged white cheddar, non-dairy cheese or nutritional yeast.
- Boil potatoes whole, skin-on: This prevents water absorption and keeps the flavor rich.
- Start with cold water: Helps cook potatoes evenly from the outside in.
- Use a ricer or food mill: For the fluffiest texture. Rice twice or sift for ultra-smooth, restaurant-style mash.
- Skip peeling: Cut potatoes in half and press them through the ricer—skin stays behind.
- Taste and adjust: Add more cream, butter, milk, salt, or parmesan based on your preferences.
Nutrition
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