Garlic Parmesan Mashed Potatoes
A smooth and creamy classic side dish, garlic parmesan mashed potatoes combine with almost any main dish. These are made with garlic confit for a subtle but delicious garlic flavor.
Servings: 10 servings
Calories: 262kcal
Cost: $10
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.
Nutrition
Calories: 262kcal | Carbohydrates: 36g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 415mg | Potassium: 829mg | Fiber: 3g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 2mg
