These are the smoothest and creamiest Garlic Parmesan Mashed Potatoes made with a homemade garlic confit for an easy way to add a subtle but delicious garlic flavor to your favorite side dish.
Looking for more delicious sides to serve? Try our Crispy Garlic Parmesan Potatoes or Rice Dressing with Sausage
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Mashed Potatoes with Garlic Confit
If you're looking to blow everyone's minds with a side dish, garlic parmesan mashed potatoes can be the ticket. But the key to a smooth and creamy mashed potato with a subtle garlic flavor is the garlic confit. Make it with sauteed garlic, and you're guaranteed to have little bits of minced garlic throughout the whole dish.
I love to serve these on Thanksgiving because they go perfectly with the Thanksgiving Turkey. They're also great to serve under a really saucy dish like Restaurant-Style Chicken Marsala or Chicken Breast in Lemon Butter Sauce.
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Ingredient Notes and Substitutions
- Russet Potatoes. Starchy potatoes are best when you're making creamy mashed potatoes, whereas a waxy potato, like red potatoes, is best for a chunkier and denser mashed potato. Using a waxy potato in a soup like Zuppa Toscana is best because it will hold its texture.
- When prepping the potatoes, I only half them. The more you chop them, the faster they will cook in the boiling water. They will also lose more starch to the water the smaller you chop them.
- Milk. Whole milk heated to a slightly hot temperature, but not simmering, is best for the smoothest, creamiest mashed potatoes.
- Garlic Confit. Using garlic confit adds a subtle garlic flavor without the texture of minced garlic in the dish. Garlic confit is easy to make at home only takes about an hour or two. It can also be done up to 7 days in advance and it's perfect for dishes like garlic parmesan mashed potatoes or Creamy Roasted Garlic and Tomato Soup.
- Butter. Use unsalted butter so that you can accurately add salt as needed. Each salted butter will have a different amount of salt, and it's always best to add the amount of salt you need by taste.
- Olive Oil. Add a bit of olive oil to the mashed potatoes for an extra smooth texture. Use the olive oil from the garlic confit for extra flavor.
*Please see the recipe card below for more information on the ingredients.
How to Make Garlic Parmesan Mashed Potatoes
*Note for those who wish to skip the garlic confit portion of the recipe below:
Skip to step 3. Instead of adding plain olive oil, you will heat the olive oil over low heat with 3-4 whole garlic cloves. Heat for 5 minutes or until the garlic browns. Remove and add the olive to the mashed potatoes.
How to Make Garlic Confit
Step 1: Chop the ends of 2 heads of garlic. Peel all of the garlic and place it in the smallest pot you have. Fill the pot with olive oil until the garlic is completely covered.
Step 2: Over low heat, bring the oil to barely a simmer. Let the garlic simmer for about an hour (may take longer) or until you can mash the garlic with a fork. Remove the garlic from the oil and mash it. Set aside.
Making Mashed Potatoes
Step 3: Peel all of the potatoes. Slice them in half and place them in a large pot. Fill the pot with water until the potatoes are completely covered. Add about 2-3 tablespoon of salt. Place the pot over high heat and bring the water to a boil.
Step 4: Boil the potatoes for 18-25 minutes, or until fork-tender. The fork should be able to enter the potato and come out with minimal resistance.
While the potatoes are boiling, place the cup of milk in a small pan over low heat. You want the milk to get hot, but you don't need it to come to a simmer
Step 5: Remove the potatoes and place them into the bowl of the mixer. While they're still hot, use a potato masher to mash them just until their shape is no longer recognizable.
Step 6: Add the milk, butter, olive oil, mascarpone, and salt. Using the whisk attachment, whisk the potatoes until all of the ingredients are just combined.
Step 7: Add the parmesan and garlic confit and whisk for 15-20 more seconds.
Step 8: Fold in the parsley and serve immediately. Serve with extra parmesan.
Serve Garlic Parmesan Roasted Tomatoes with gravy or along with some of your favorite main dishes, like Italian Short Ribs, Classic Italian Meatloaf, or Fennel Chicken Thighs in Red Wine.
Pro-Tips
- Always use a starchy potato, like russet potatoes or Yukon Golds. This will make for the creamiest mashed potatoes.
- Heat the milk when combining it with potatoes to make a smooth and creamy dish without lowering the temperature of the mashed potatoes.
- Don't overwork the potatoes. Mixing or mashing them too much will make the potatoes gummy.
- Mash the potatoes while still hot. This will make integrating the ingredients easier.
Recipe FAQs
Milk combines best with mashed potatoes when hot. Adding cold milk will immediately lower the temperature of the mashed potatoes, making them stiff and less creamy.
You can add potatoes to a pan with ½ cup of warm milk over low heat. Combine well and reheat through.
Garlic confit can be saved in oil in the refrigerator for up to 7 days.
Serving Suggestions
Garlic Parmesan Mashed Potatoes are the quintessential side dish for any holiday, be it Thanksgiving, Christmas, or Easter! Here are some ideas for serving!
- Serve it with some classic saucy dishes like Authentic Veal Marsala, The BEST Chicken Piccata, Italian Short Ribs, or Restaurant-Style Chicken Francese.
- Alongside a roast, garlic parmesan mashed potatoes are perfect. Try it with Authentic Italian Porchetta, Thanksgiving turkey, or Italian Meatloaf!
- Add it along with some other side dishes for your holiday or family dinner, like Maple Bacon Brussels Sprouts, Italian Radicchio Salad, or the BEST Garlic Parmesan Green Beans.
More Flavorful Side Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Garlic Parmesan Mashed Potatoes
Equipment
- 1 large stock pot or dutch oven
- 1 standing or hand mixer
- 1 small pot
- 1 potato peeler
- 1 potato masher
- 1 small pan
Ingredients
- 4 lbs russet potatoes, peeled
- ⅓ cup garlic confit See below for directions
- 1 cup parmesan cheese
- ¼ cup parsley, freshly chopped
- 1 teaspoon salt plus more for salting water
- 1 cup milk
- 6 tablespoon butter
- 3 tablespoon olive oil
- 3 tablespoon mascarpone
Instructions
Garlic Confit
- Chop the ends of 2 heads of garlic. Peel all of the garlic and place in the smallest pot you have. Fill the pot with olive oil until the garlic is completely covered.
- Over low heat, bring the oil to barely a simmer. Let the garlic simmer for about an hour or until you can mash the garlic with a fork. Remove the garlic from the oil and mash. Set aside.
Mashed Potatoes
- Peel all of the potatoes. Slice them in half and place them in a large pot. Fill the pot with water until the potatoes are completely covered. Add about 2-3 tablespoon of salt. Place the pot over high heat and bring the water to a boil.
- Boil the potatoes for 18-25 minutes, or until fork-tender. The fork should be able to enter the potato and come out with minimal resistance.
- While the potatoes are boiling, place the cup of milk in a small pan over low heat. You want the milk to get hot, but you don't need it to come to a simmer
- Remove the potatoes and place them into the bowl of the mixer. While they're still hot, use a potato masher to mash them just until their shape is no longer recognizable.
- Add the milk, butter, olive oil, mascarpone, garlic confit, and salt. Using the whisk attachment, whisk the potatoes until all of the ingredients are just combined. Then add the parmesan and whisk for 15-20 more seconds.
- Serve topped with extra parmesan cheese and fresh parsley.
Notes
- Always use a starchy potato, like russet potatoes or Yukon Golds. This will make for the creamiest mashed potatoes.
- Heat the milk when combining it with potatoes to make a smooth and creamy dish without lowering the temperature of the mashed potatoes.
- Don't overwork the potatoes. Mixing or mashing them too much will make the potatoes gummy.
- Mash the potatoes while still hot. This will make integrating the ingredients easier.
Vinny says
The creamiest garlic mashed potatoes. I love these because the garlic confit blends perfectly with the mashed potatoes making for a smooth and delicious dish! Let me know if you try these and leave a review below!