If you love mashed potatoes that are extra creamy, buttery, and packed with flavor, these Roasted Garlic Parmesan Mashed Potatoes are going to be your new favorite. They’re smooth and rich from the roasted garlic and Parmesan, and that little crunch from the crispy garlic chips on top takes them completely over the edge.
The garlic flavor here isn’t harsh or overpowering because roasting it makes it sweet, mellow, and nutty. I used two whole heads of roasted garlic mashed right into the potatoes for that deep, cozy flavor that feels perfect next to anything from roasted chicken to steak. Then, to finish, I made thin garlic chips that get golden and crisp in olive oil. They make the prettiest garnish and add just the right texture on top!
Make Ahead Tip
To make ahead, prepare the mashed potatoes as directed, then let cool and refrigerate up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of cream or milk to loosen the texture as it warms.
Serving Ideas
These mashed potatoes pair perfectly with:
- Roast chicken or turkey
- Short ribs or beef tenderloin
- Creamy mushroom gravy
- A drizzle of browned butter for even more richness
Roasted Garlic Parmesan Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 2 heads of garlic
- 6 garlic cloves, thinly sliced
- 3 tablespoons olive oil, divided
- ½ cup unsalted butter
- ½ cup heavy cream (or milk, for lighter)
- ½–¾ cup freshly grated Parmesan cheese, depending on how finely it’s grated
- Salt and freshly ground black pepper, to taste
- Optional: fresh chives or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice the tops off both heads of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35–40 minutes, or until soft and golden. Let cool slightly, then squeeze the cloves into a small bowl and mash with a fork until smooth. Set aside.
- Heat 2 tablespoons olive oil in a small skillet over medium-low heat. Add the thinly sliced garlic in a single layer and cook until lightly golden and crisp, about 2–3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Reserve about 1 tablespoon of the garlic-infused oil for serving.
- Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well and set aside briefly.
- In the same pot, melt the butter over low heat. Once melted, return the drained potatoes to the pot. Add the mashed roasted garlic, half of the cream, and ½ cup Parmesan. Mash until smooth and creamy, adding more cream as needed for your preferred texture. Stir in the remaining Parmesan (up to ¾ cup total) to taste. Season generously with salt and black pepper.
- Transfer to a serving bowl. Garnish with crispy garlic chips, a sprinkle of extra Parmesan, and a few cracks of black pepper. Drizzle with the reserved garlic oil and finish with herbs if desired. Enjoy!
