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Parmesan Garlic Mashed Potatoes

By Paula |

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Parmesan Garlic Mashed Potatoes

Parmesan Garlic Mashed Potatoes
Mashed Potatoes are a thing of beauty to me.  They’re also something I’m pretty particular about. I like them the way I like them, what can I say. I’m not a fan of texture in my mashed potatoes. I like them creamy and SMOOTH. I get them that way by using my KitchenAid stand mixer. Ruby (my mixer – what, don’t you name your small appliances?) has a permanent spot on my counter top and is used almost daily for this that and the other.

Today she’s mashing potatoes. A few spins around using the paddle attachment and you’ll have yourself the smoothest mashed potatoes on the cul-de-sac. I can’t tell you how many of those potato mashing gadgets I’ve broken in my lifetime before I discovered the mixer trick. Did I mention that it also keeps those mashed potatoes piping hot thanks to the stainless steel bowl ; ) Truth. 

Parmesan Garlic Mashed Potatoes
These mashed potatoes start out with roasted garlic. How can that be bad right? Roasted garlic is simple to make, slice off the top of a garlic bulb, drizzle it with olive oil, wrap it up like a present in aluminum foil and roast at 425 degrees for about 45 minutes until it’s tender. I like to roast a few bulbs at a time because I could literally eat it like candy and because I LURVE garlic I throw it into every dish I possibly can.

If I could get away with it and not smell like garbage I’d eat them straight away like candy. I’m odd like that what can I say.

Then we add REAL®  cream, butter and Parmesan cheese. No skipping on these mashed potatoes. They’re decadent and worth the extra time I have to put in on the treadmill.

Who needs gravy when you’ve got all that goodness already in there ; )

Disclaimer: This post is sponsored by REAL® Seal. I was compensated for my time. Opinions are mine. Always have been. Always will be.

Parmesan Garlic Mashed Potatoes

mashed potatoes in small metal bowl with spoon.

Parmesan Garlic Mashed Potatoes

Ingredients

  • 2 pounds potatoes, peeled and cubed
  • 1 tablespoon kosher salt
  • 2/3 cup grated Parmesan cheese
  • 3/4 cup whipping cream
  • 4 tablespoons unsalted butter
  • 4 cloves roasted garlic
  • Ground pepper, to taste

Instructions

  1. In large stock pot, add potatoes and cover with cold water and salt.
  2. Bring to a boil then reduce heat and simmer, uncovered, until fork tender. Approximately 20-25 minutes.
  3. Drain potatoes and transfer to bowl of stand mixer.
  4. Add Parmesan, cream, butter and garlic. Season with salt and pepper.
  5. Using the paddle attachment, mix until smooth and creamy.

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© Paula Jones
Category: Side Dish

Comments

  8. Kirsten/ComfortablyDomestic says

    No. WAY!! My KitchenAid mixer’s name is Ruby, too. She has metallic silver flames on her sides, because she’s sassy like that. I agreed that a stand mixer makes the creamiest mashed potatoes.

  11. Rose | The Clean Dish says

    Mmmm delicious!! So, I routinely add garlic to everything, including my mashed potatoes but I haven’t tried using Parmesan (which is one of my favorite cheeses) so I’m totally going to give this a try!!

  12. Lora @cakeduchess says

    Gorgeous mashed potatoes…I like them creamy and smooth. I just like yours and want a bowl now!

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