Roasted Garlic and Parmesan Mashed Potatoes

I finally stripped this mashed potatoes recipe out of the Tender Baked Pork Chops post and gave it a post of it’s own, which is why it is virtually comment-less since I tucked it away neatly in the archives instead of featuring it directly.

Rest assured that these potatoes are hands-down my go-to favorites for mashing. The roasted garlic imparts terrific flavor and you just can’t go wrong with loads of freshly grated Parmesan cheese.

Make ‘em. Love ‘em.

Roasted Garlic and Parmesan Mashed Potatoes

Yield: Serves 6-8

Roasted Garlic and Parmesan Mashed Potatoes

Ingredients

  • 5 pounds Yukon gold potatoes, peeled, rinsed and diced
  • 2 teaspoons salt
  • 1 cup freshly grated parmesan cheese
  • 4 tablespoons butter
  • ¾ cup milk
  • Salt and pepper to taste
  • 4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

Directions

  1. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
  2. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
http://www.melskitchencafe.com/roasted-garlic-and-parmesan-mashed-potatoes/

Recipe Source: from Mel’s Kitchen Cafe

19 Responses to Roasted Garlic and Parmesan Mashed Potatoes

  1. Stephanie C says:

    These were sooooooooooo amazing. I subbed broccoli for half of the potatos and it was the most delish green mash. Thank you for such a great recipe!

  2. Deb says:

    TO DIE FOR!!! I really liked the flavor, the creaminess, pretty much everything. I usually make bad (boring) mashed potatoes…not anymore!

  3. [...] Roasted Garlic and Parmesan Mashed Potatoes-http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html- I’m going to reduce the amount of potatoes and replace with broccoli to boost [...]

  4. [...] w/  Roasted Garlic and Parmesan Mashed Potatoes-http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html- I’m going to reduce the amount of potatoes and replace with broccoli to boost [...]

  5. Catherine says:

    These potatoes were really good. The roasted garlic flavor spreads throughout the whole dish.

  6. [...] w/  Roasted Garlic and Parmesan Mashed Potatoes-http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html- I’m going to reduce the amount of potatoes and replace with broccoli to boost [...]

  7. Wendy says:

    Best. Potatoes. Ever.

  8. Jaci says:

    Mel, can you make these ahead of time (day before or morning of)? Just trying to simplify too many dishes being made at once and wondering if this recipe could make a go with that idea?

  9. Mel says:

    Jaci- I almost always make the potatoes early on in the day and keep them warm on low in the slow cooker.

  10. [...] use less sugar, about 2 Tablespoons)-Served w/Roasted Garlic and Parmesan Mashed Potatoes-http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html- I’m going to reduce the amount of potatoes and replace with broccoli to boost nutrition… and [...]

  11. [...] w/  Roasted Garlic and Parmesan Mashed Potatoes-http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html- I’m going to reduce the amount of potatoes and replace with broccoli to boost [...]

  12. Jackie says:

    My 5 year old who usually rates everything I make “medium” took his first bite of these and said, “Oh, these are so good I could just fall into them!”

  13. Laura D says:

    These were fantastic! I took a short cut and used those frozen steam & mash potatoes, which are russets, and they turned out great. Thanks for the yummy recipe!

  14. Kristen says:

    you peel the potatoes right?

  15. Mel says:

    Kristen – yes, I peel the potatoes.

  16. Lindy says:

    Do you chop the garlic after roasting it? I have roasted garlic for sauces that I put in a blender or food processor after roasting, but never left it whole.

  17. Mel says:

    Hi Lindy – I just throw the softened cloves of roasted garlic in with the potatoes. They are so soft that they get mashed up with the potato mixture. If you are worried about chunks of garlic you could always blend beforehand but I don’t worry about it.

  18. Ashley B says:

    Hi Mel,

    I know you said you make them earlier in the day but would they be fine if I made them the day before and refrigerated them overnight then put them in the crock pot to reheat before serving the next day?

    Thank you :)

  19. Mel says:

    Ashley – yes, I think that could definitely work. The only thing to keep an eye on is the consistency of the potatoes. You may need to add a few tablespoons of milk to them as they heat up if they are a bit dry from being made the day before.

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