Our Favourite Creamy Garlic Parmesan Mashed Potatoes

Are you looking to elevate the humble mashed potato into the true highlight of your meal? We believe that a perfect bowl of mash is a source of pure comfort, and this recipe is our tribute to that very idea. It’s time to say goodbye to bland, lumpy spuds and hello to pure indulgence. We will guide you in creating the most decadent and satisfying Creamy Garlic Parmesan Mashed Potatoes you have ever experienced. This is more than just a set of instructions; it is a genuine side dish upgrade for any occasion.

Why You’ll Love This Recipe

• Exquisitely Smooth Texture: We use a careful blend of double cream and butter to achieve a sumptuously velvety consistency that simply melts in your mouth.
• Rich and Savoury Taste: Beautifully infused with gentle garlic and the sharp, nutty notes of Parmesan cheese, each mouthful delivers a wonderful burst of flavour.
• Wonderfully Easy to Prepare: Despite its gourmet feel, this recipe is remarkably straightforward and relies on common kitchen staples. We’ll guide you through each foolproof step.
• A Guaranteed Hit with Guests: Whether for a Sunday roast, a special Christmas dinner, or a simple weeknight treat, these potatoes are certain to win over your family and friends.
• Easily Customisable: We also share our best tips on how you can adapt this recipe with various herbs and cheeses to make it uniquely your own.

Ingredients

• 1 kg starchy potatoes (like Maris Piper or King Edward), peeled and quartered
• 6-8 cloves of garlic, peeled
• 1.5 tsp coarse sea salt, plus more for the water and to taste
• 120 ml double cream
• 120 ml full-fat milk
• 115 g unsalted butter, cubed
• 80 g freshly grated Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh chives or flat-leaf parsley, finely chopped (for garnish)

Choosing the Right Potatoes for the Perfect Mash

The journey to phenomenal mashed potatoes starts well before you light the hob; it begins with selecting the correct type of spud. Potatoes are generally classified as either waxy or starchy. For a light, fluffy mash that eagerly soaks up all that creamy goodness, starchy potatoes are an absolute must. Their high starch content breaks down beautifully during cooking, which is how we get that signature pillowy result.

Here in the UK, our firm favourites are:

• Maris Piper: Widely regarded as the ultimate potato for mashing. Its floury composition yields an exceptionally fluffy and creamy result.
• King Edward: Another superb option, celebrated for its floury nature and its ability to produce a wonderfully creamy mash.
• Desiree: This red-skinned variety also performs admirably, creating a mash that is both smooth and rich.

Waxy potatoes, such as Charlotte or new potatoes, tend to keep their structure when cooked. While they are ideal for potato salads or roasting, they can become dense and gluey if mashed. For guaranteed success, we recommend sticking to starchy varieties. For a comprehensive look at potato types, the Love Potatoes guide provides an excellent overview of the varieties available in the UK.

Step-by-Step Instructions for Flawless Creamy Garlic Parmesan Mashed Potatoes

Just follow our straightforward steps to achieve mashed potato perfection. We have incorporated a few essential techniques that elevate a good mash into an unforgettable one.

1. Prepare and Boil the Spuds: Put the peeled, chopped potatoes and whole garlic cloves into a large pot. Cover them with cold water and salt it generously—it should have the salinity of seawater. Starting with cold water helps the potatoes to cook through evenly. Bring the pot to a boil, then lower the heat to a steady simmer. Cook for 15–20 minutes, or until the potatoes are completely tender and a knife slides in without any resistance. Boiling the garlic alongside the potatoes softens its sharp flavour, infusing the spuds with a lovely, gentle aroma.
2. Warm the Creamy Base: As the potatoes are simmering, place the double cream, milk, and cubed butter into a small saucepan over a low heat. Warm the mixture gently, just until the butter has completely melted. It is vital that you do not let it boil. Keeping this liquid warm is a key step, as adding cold dairy to hot potatoes can lead to a gummy, unpleasant texture.
3. Drain and Dry the Potatoes: When the potatoes are perfectly tender, drain them completely in a colander. Put the empty pot back on a low heat for about a minute to ensure all residual moisture evaporates. Return the drained potatoes and garlic to the warm, dry pot. Allow them to rest for a minute or two; this lets any excess steam escape, which is our secret to achieving a fluffy, non-watery mash.
4. Mash to Perfection: Now for the main event! For the smoothest, most luxurious result, we strongly recommend a potato ricer or a food mill. These gadgets force the cooked potato through fine holes, creating delicate strands and eliminating any chance of lumps without overworking the starch. If you only have a standard potato masher, that will also work well—just take care not to be overzealous, as this can make the potatoes gluey. Whatever you do, avoid using a food processor or blender!
5. Combine and Season: Gently pour around three-quarters of your warm cream mixture over the mashed potatoes. Using a spatula, carefully fold the liquid in until it is just incorporated. Next, add the freshly grated Parmesan, salt, and black pepper. Continue to fold everything together, adding the remaining cream mixture bit by bit until you have reached your ideal consistency. Be sure to taste and adjust the seasoning if necessary.
6. Garnish and Serve Hot: Spoon the creamy garlic mash into a pre-warmed serving dish. Garnish with a final knob of butter, an extra dusting of Parmesan, and a sprinkle of fresh chives or parsley. Serve straight away and enjoy!

Our Top Tips for Gourmet mashed potatoes

Are you ready to elevate your culinary skills? Here are some of our professional secrets to ensure your mash is of restaurant quality every single time.

• • Embrace Full-Fat Ingredients: This is a dish for indulgence, so now is not the time to be cautious. Full-fat milk, double cream, and real butter are fundamental to achieving that signature rich flavour and decadent, creamy finish.

• • Season Generously and Often: Adding salt to the cooking water is an absolutely crucial step. It seasons the potatoes from the inside as they cook. Always remember to taste the final product and adjust the seasoning before it reaches the table.

• • Grate Your Own Parmesan: Pre-shredded cheese is often coated with anti-caking agents, which can stop it from melting into a smooth consistency. Grating your own from a block of Parmesan will provide a far superior flavour and texture.
  • Enjoy Straight Away: Mashed potatoes are always at their very best when served immediately. If you need to keep them warm for a short while, place the serving bowl over a pan of simmering water (a bain-marie) and cover it to prevent a skin from forming.

What to Serve with Your Garlic mashed potatoes

These wonderfully versatile potatoes make the perfect companion to a wide range of main courses. Their rich and savoury character complements almost any protein. We particularly enjoy serving them with a traditional Sunday roast chicken, a beautifully seared steak, or as part of a classic bangers and mash.

They are also an exceptional partner to dishes that feature rich sauces or gravies, as the creamy mash is ideal for soaking up every last delicious bit. The vibrant notes in our Lemon Garlic Chicken provide a lovely contrast to the richness of the potatoes, creating a wonderfully balanced meal. If you appreciate these savoury flavours, we are sure you will also fall in love with our Garlic Parmesan Chicken Pasta Recipe, which showcases a similarly tempting blend of garlic and cheese.

Variations on the Classic Parmesan potato recipe

While this recipe is truly superb as it is, it also provides an excellent foundation for your own culinary creativity. Here are a few suggestions to inspire you:

Infuse with Herbs

Pop a sprig of fresh rosemary or a few sprigs of thyme into the cream mixture while it warms. The gentle heat will draw out their oils, infusing the liquid with a gorgeous, aromatic essence. Simply remember to remove the herbs before you pour the liquid into the potatoes.

Experiment with Cheeses

Parmesan is our go-to choice, but feel free to explore other options! A sharp, mature Cheddar, a nutty Gruyère, or even a touch of tangy blue cheese can introduce a fantastic new layer of flavour to your mash.

Make it Loaded

For a truly indulgent, American-inspired variation, try folding in some crispy bacon lardons, finely sliced spring onions, and a generous spoonful of sour cream right at the end. This transforms your side dish into a decadent main event.

Roast the Garlic

For a deeper, sweeter, and more nuanced garlic taste, consider roasting the garlic instead of boiling it. Just slice the top from a whole head of garlic, drizzle it with olive oil, wrap it in foil, and bake at 200°C (180°C Fan) for 40-45 minutes until it is soft and beautifully caramelised. Then, simply squeeze the tender cloves out and mash them in with the potatoes.

FAQ

Conclusion: Your New Favourite Side Dish

We are truly confident that after trying this recipe, it will become your definitive method for making mashed potatoes. The glorious combination of fluffy spuds, rich cream, mellow garlic, and salty Parmesan is utterly irresistible. It serves as delicious proof that with just a few clever techniques and quality ingredients, you can transform a simple side dish into something truly remarkable.

So, why not head to the kitchen, pick out your best potatoes, and whip up a bowl of Creamy Garlic Parmesan Mashed Potatoes that will have everyone at the table asking for more? We would be delighted to hear how it turns out, so please feel free to leave a comment and a rating below to share your thoughts!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 kg starchy potatoes (like Maris Piper or King Edward), peeled and quartered
• 6-8 cloves of garlic, peeled
• 1.5 tsp coarse sea salt, plus more for the water and to taste
• 120 ml double cream
• 120 ml full-fat milk
• 115 g unsalted butter, cubed
• 80 g freshly grated Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh chives or flat-leaf parsley, finely chopped (for garnish)

Instructions

1. Boil Potatoes & Garlic: Place peeled, quartered potatoes and garlic cloves in a large pot. Cover with cold, generously salted water. Bring to a boil, then simmer for 15-20 minutes until very tender.
2. Warm Dairy Mixture: As potatoes cook, gently warm the double cream, milk, and cubed butter in a small saucepan over low heat until the butter melts. Do not allow it to boil.
3. Drain and Dry: Drain the potatoes and garlic well. Return the empty pot to low heat for a minute to evaporate any moisture, then put the potatoes and garlic back in the warm, dry pot to let steam escape.
4. Mash: Use a potato ricer or masher to mash the potatoes and garlic until completely smooth. Avoid over-mixing to prevent a gluey texture.
5. Combine & Season: Pour in about three-quarters of the warm cream mixture and gently fold it in. Add the grated Parmesan, salt, and pepper. Continue to fold, adding the rest of the cream mixture until your desired consistency is reached.
6. Serve: Transfer to a warm serving dish, garnish with fresh chives or parsley, and serve immediately.

Nutrition (per serving, estimated):
Calories: 645 kcal,
Carbs: 48 g,
Protein: 14 g,
Fat: 45 g