Parmesan Roasted Garlic Mashed Potatoes Modern Honey

September 15, 2024

Creamy mashed potatoes with roasted garlic and freshly grated parmesan cheese. These flavorful roasted garlic mashed potatoes are such a delicious side dish.

We are HUGE fans of mashed potatoes in our home. I lived on a diet of beef roast and mashed potatoes growing up so I have made a lot of mashed potatoes in my days.

There are so many ways to make homemade mashed potatoes even more gourmet and adding roasted garlic and freshly grated parmesan cheese is at the top of my list.

Since Thanksgiving is coming up, I wanted to share a new mashed potato recipe full of flavor. You will love these roasted garlic mashed potatoes!

What ingredients are in Roasted Garlic Mashed Potatoes:

These mashed potatoes offer a huge flavor punch without fussy ingredients. This recipe calls for only six simple ingredients.

Yukon Gold Potatoes — for the creamiest mashed potatoes, I suggest using yukon gold or yellow potatoes. These types of potatoes have the creamiest texture.
Garlic Cloves + Extra-Virgin Olive Oil — make sure to generously drizzle the garlic cloves with extra-virgin olive oil which keeps them soft while roasting.
Butter — use warm, salted butter in these mashed potatoes.
Salt and Pepper — if your mashed potatoes taste bland at all, they most likely need salt and pepper. Make sure to generously salt the mashed potatoes.
Heavy Cream — this makes creamy mashed potatoes but you can also substitute half-n-half.
Parmesan Cheese — I suggest freshly grating parmesan cheese since it melts much easier into the potatoes.

Roasting garlic is like a magic trick in the kitchen that transforms it into mild, creamy, and caramelized garlic. If you’re a fan of garlic, you’re in for a treat because learning how to roast garlic is a simple yet impressive technique that can take your culinary skills to the next level. I will share the step-by-step process of roasting garlic.

Roast your garlic!

Even though it takes more time, it is well worth it. The garlic flavors change as it bakes in olive oil.

Why roast garlic?

Roasting garlic is an excellent way to mellow out its intense flavor while enhancing its natural sweetness. The process also softens the cloves and gives them a creamy texture, making them easy to spread or blend into various recipes. Roasted garlic can be used in a wide range of dishes, from mashed potatoes to pasta sauces, soups, and even as a flavorful spread for bread.

How to Roast Garlic:

Preheat Your Oven: Preheat your oven to 350 degrees. While the oven is heating up, prepare the garlic by peeling away any loose, papery layers of skin from the garlic bulbs, leaving the cloves intact. Trim the tops by using a sharp knife to slice off the top 1/4 inch of each garlic bulb. This exposes the cloves, allowing them to roast evenly.

Drizzle with Olive Oil: Place the prepared garlic bulbs on a sheet of aluminum foil. Drizzle them with olive oil, ensuring that each bulb is generously coated. You can also add a pinch of salt if desired.

Wrap and Seal: Wrap the garlic bulbs in the aluminum foil, creating a sealed pouch. This will help retain the moisture and prevent the garlic from burning during roasting.

Roasting Time: Place the foil-wrapped garlic bulbs on a baking sheet or in an oven-safe dish and transfer them to the preheated oven. Roast for about 40-55 minutes. The garlic is ready when the cloves become soft and take on a golden-brown color.

Allow to Cool: Remove the roasted garlic from the oven and let it cool for a few minutes. Be cautious when unwrapping the foil, as the garlic will be hot.

Squeeze and Enjoy: To extract the roasted garlic cloves, simply squeeze the base of each clove, and they will pop out easily. The roasted garlic will be soft, creamy, and fragrant.

How to make Garlic Parmesan Mashed Potatoes:

First, start off by roasting the garlic. The instructions are above and in the recipe card below.
Start by peeling the potatoes and then cutting them into small pieces. This helps the potatoes cook faster. Fill a large pot with water and generously sprinkle with salt, which helps to infuse flavor into the potatoes while they are cooking.
Bring to a boil and then simmer until the potatoes are completely tender. Carefully drain the water. Place the drained potatoes in a bowl. My favorite tool to use when mashing potatoes is a potato ricer because it makes them so creamy.

Add the butter, salt, pepper, and cream with the potatoes. Mash the potatoes with a potato masher, a stand mixer, or a hand mixer.
Fold in the freshly grated parmesan cheese and roasted garlic. Taste for seasonings and add more salt as needed.
Garnish with more freshly grated parmesan cheese and cracked black pepper.

More Mashed Potatoes Recipes:

I have shared so many different mashed potato recipes and here are some of my favorites. If you are looking for classic mashed potatoes, use my perfect creamy mashed potato recipe. If you are looking for something unique, try my boursin cheese mashed potatoes.

If you are looking for Thanksgiving Recipes, check out my list of 65 Thanksgiving Recipes.

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How to Roast Garlic:

Preheat your oven to 350 degrees. While the oven is heating up, prepare the garlic by peeling away any loose, papery layers of skin from the garlic bulbs, leaving the cloves intact. Trim the tops by using a sharp knife to slice off the top 1/4 inch of each garlic bulb. This exposes the cloves, allowing them to roast evenly.
Drizzle with Olive Oil: Place the prepared garlic bulbs on a sheet of aluminum foil. Drizzle them with olive oil, ensuring that each bulb is generously coated. You can also add a pinch of salt if desired.
Wrap and Seal: Wrap the garlic bulbs in the aluminum foil, creating a sealed pouch. This will help retain the moisture and prevent the garlic from burning during roasting. Place the foil-wrapped garlic bulbs on a baking sheet or in an oven-safe dish and transfer them to the preheated oven. Roast for about 40-55 minutes. The garlic is ready when the cloves become soft and take on a golden-brown color.
Allow to Cool: Remove the roasted garlic from the oven and let it cool for a few minutes. Be cautious when unwrapping the foil, as the garlic will be hot. extract the roasted garlic cloves, simply squeeze the base of each clove, and they will pop out easily. The roasted garlic will be soft, creamy, and fragrant.

Mashed Potatoes:

Start by peeling the potatoes and then cutting them into small pieces. This helps the potatoes cook faster. Fill a large pot with water and generously sprinkle with salt, which helps to infuse flavor into the potatoes while they are cooking.
Bring to a boil and then simmer until the potatoes are completely tender. Carefully drain the water. Place the drained potatoes in a bowl. My favorite tool to use when mashing potatoes is a potato ricer because it makes them so creamy.
Add the butter, salt, pepper, and cream with the potatoes. Mash the potatoes with a potato masher, a stand mixer, or a hand mixer. Fold in the freshly grated parmesan cheese and roasted garlic.
Taste for seasonings and add more salt as needed. Garnish with more freshly grated parmesan cheese, butter, and cracked black pepper.
Option: If you want a toasty parmesan crust, sprinkle the top of the mashed potatoes with parmesan cheese and broil in the oven for several minutes.

I suggest using freshly grated parmesan cheese as it melts better into the potatoes. Add the cheese in small increments to allow it to melt.

Calories: 215kcal, Carbohydrates: 21g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 467mg, Potassium: 500mg, Fiber: 3g, Sugar: 1g, Vitamin A: 423IU, Vitamin C: 23mg, Calcium: 99mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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