Garlic Parmesan Mashed Potatoes Recipe

These Garlic Parmesan Mashed Potatoes are creamy, garlicky, and finished with sour cream and real Parmesan. You only need a few ingredients and like 20 minutes — super chill side dish for when you want something warm but don’t wanna think too hard.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: buttery, garlicky, cheesy
• Great for: weeknight dinners, cozy sides, smaller households

Why I Like This Recipe

Honestly, I made this because I had leftover gold potatoes and no energy. Didn’t expect much. Just mashed it all up with garlic, sour cream, and cheese — and yeah, it turned out way better than it had any right to. Kept it simple, no mixer, just a fork and vibes.

Ingredients

• 1½ lbs petite gold or yellow potatoes
• Salt, to taste
• 3–4 cloves garlic, minced
• 2 tbsp unsalted butter
• ¼ cup heavy cream
• ¼ tsp seasoned salt
• ¼ tsp freshly cracked black pepper
• ¼ cup finely grated Parmesan cheese
• 3 tbsp sour cream

How To Make Garlic Parmesan Mashed Potatoes

1. Boil the potatoes: Peel, quarter, toss into a deep pot. Cover with salted water, boil until fork-tender — about 12 to 15 mins. Don’t overthink it.
2. Drain and toss back in: Dump the water. Keep the hot pot. Toss the drained potatoes back in.
3. Mash and mix: While they’re still hot, add the garlic. Mash it straight in. Then the butter, then the cream. Keep mashing. Chunky or smooth — your call.
4. Stir in the rest: Use a big spoon now. Mix in seasoned salt, pepper, Parmesan, and sour cream. If it’s too thick, add a splash more cream or milk. Fix the seasoning if needed.
5. Serve hot: Extra cheese or chives on top if you’re feeling fancy. Or not. Still good.

Tips for Success

• Use waxy potatoes (like gold) for the best texture — they mash smoother.
• Add garlic while the potatoes are hot so it softens a bit.
• Use warm cream, not cold — helps it blend better.
• Taste as you go. Parmesan is salty, so don’t overdo the salt early.

Storage and Reheating

• Fridge: Store in a sealed container for up to 3 days. Don’t forget to label it. I always forget.
• Microwave: Reheat in 30-second bursts. Stir between. Add a splash of milk if it’s stiff.
• Stovetop: Low heat, little butter or cream to loosen it up. Stir until warmed through.

Frequently Asked Questions

• Can I leave the skins on?
  Sure, if they’re thin-skinned potatoes. Just scrub well. Adds texture.
• Can I use milk instead of cream?
  Yep. Cream is richer, but milk works fine. Whole milk is best for that creamy feel.
• What kind of Parmesan should I use?
  Use real Parm if you can — like, not the shelf-stable shaker kind. It melts better and tastes way nicer.
• Can I double this?
  Totally. Just scale up the ingredients and maybe mash in a bigger pot.
• Is sour cream a must?
  Nope — but it gives that nice tang. You could use cream cheese or even plain yogurt if you want.

Common Mistakes and How to Dodge Them

• Undercooking the potatoes: You want them soft enough to mash without a fight. If your fork doesn’t slide in easy, keep boiling.
• Using cold cream or butter: It cools the whole batch down and makes it harder to mix. Warm them up a little first.
• Overmixing: Mash until smooth-ish. Don’t whip them into glue. Been there. Not fun.
• Salting too late: The water needs salt or the potatoes taste flat no matter what you add later. Start with the water.
• Skipping the garlic timing: Mash it in right after draining, while everything’s hot. Raw garlic doesn’t hit the same.

Nutrition Facts (Per Serving)

• Calories: 338 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 43mg
• Sodium: 325mg
• Potassium: 1022mg
• Total Carbohydrate: 42g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 9g