Simple, delicious, restaurant style garlic & parmesan mashed potatoes you can make at home for weeknight dinners and special occasions like Thanksgiving. Originally published February 2015. Last updated November 2022.
Everyone needs a go-to mashed potato recipe and this easy garlic mash potatoes recipe with red potatoes is tried and true over several years of family meals. It's simple, delicious, and I can make it with my eyes closed.
If you love side dishes that seem fancy but are really easy, try my Brown Butter Mac & Cheese. You'll also love Cheesy Brussels Sprouts & Rice Casserole and Seafood Cornbread Dressing!
What You'll Need for this Recipe
I make garlic parmesan mashed red potatoes with ingredients you can easily find at the grocery store. Here's what to add to your grocery list.
- Butter
- Chives
- Garlic
- Garlic Powder
- Milk
- Parmesan
- Parsley
- Sea Salt
- Red Potatoes
- White Pepper
What kind of potatoes are best for mashing? Making mashed potatoes with red potatoes is my preferred method because the skins add beautiful pops of color and they're thinner than other potato types so they easily get tender. Red potatoes also have a subtly sweet flavor that plays well with the other flavors in this dish.
What kind of milk should I use?
Whatever kind of milk you use, just make sure it is room temperature or warm not cold. I've made mashed potatoes with plant based milks like almond, oat, or coconut, as well as dairy milk. You have flexibility!
Creamy Mashed Potatoes with no Mixer
My parmesan garlic mashers turn out creamy and fluffy without the use of a mixer or any other special tools! Just a good, old-fashioned wooden spoon and minimal prep work. You can exercise full control to get whatever texture you desire--smooth or chunky mashed potatoes or somewhere in between.
I like my mashed potatoes with the skins in 'em and a few small potato chunks. Grab a sharp knife and cutting board to chop the garlic, parsley, and chives. And cook them up in a dutch oven or stainless steel pot. And this spatula makes quick work of breaking down potatoes.
Recipe Tips for Making Good Mashed Potatoes
What kind of herbs to use in mashed potatoes? I like mixing parsley into my potatoes for presentation and a touch of herbaceous flavor. And garnishing with chives add a mild, slightly sweet onion flavor. For herby mashed potatoes try rosemary or thyme, too.
Do I need to peel the potatoes first? Nope! Potatoes with thin skin, like red or white, mix well into the mash and taste great so I don't bother peeling them.
What's the right mashed potato serving size? One cup or ½ pound is the recommended serving size but if you're serving these potatoes along with other easy holiday side dish ideas, people will likely add smaller amounts of everything to their plates and you can safely account for a bit less.
When to Make and Serve this Dish
This is an amazing mashed potatoes recipe for Thanksgiving but it's also easy enough to enjoy with any weeknight dinner. Creamy mashed potatoes with minced garlic and shredded parmesan pair perfectly with protein and green veggies. Try my honey mustard chicken and green beans or try simple salmon with yaji brussels sprouts.
Grab my Holiday Dinner Guide to complete your meal this year!
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Easy Parmesan Garlic Mashed Potato Recipe
Garlic Parmesan Mashed Potatoes
Ingredients
- 5 pounds red potatoes
- water
- sea salt to taste
- ½ cup butter
- 1 cup milk room temperature
- ⅓ cup shredded parmesan
- ½ teaspoon garlic powder
- 3 cloves garlic minced, pressed or grated
- 2 tablespoons fresh parsley or 1 tablespoon dried parsley
- ½ teaspoon white pepper
- 2 blades fresh chive
Instructions
- Add potatoes, sea salt, and enough water to cover potatoes by one inch to a large pot over medium heat. Bring water to a boil and cook until you can stick a knife into the center of a potato and it easily slides off (about 20 minutes).
- Meanwhile, chop parsley and chive, mince or grate garlic, and cut butter into chunks.
- Remove from heat. Drain all but ½ a cup of water from potatoes then smash and smooth them to desired texture using a heavy spoon or spatula.
- Return pot to stove and turn heat to low. Add butter, milk, shredded parmesan, garlic powder, garlic, parsley, and white pepper to pot. Mix thoroughly until potatoes are uniform and heated through (about 5 minutes). Add salt to taste.
- Serve potatoes warm and garnish with chive.
Joy says
I have been looking for this recipe for some time now. Looks really good! I will try it soon. 🙂
Jazz says
Well, I'm so glad you found it. 🙂 Thanks for reading, Joy!
Karen - Sarcastic Parent says
My secret ingredient is horseradish when I make mashed potatoes! garlic in mashed potatoes is always perfect!
Jazz says
Oooooh! I'll have to give that a try, Karen. Thanks for reading!
Amber says
I love potatoes. Any potatoes. The garlic and parmesan is definetly a nice added flavor.
Rachel says
OMG this looks so delicious!
Rachel | The Confused Millennial
Sharon says
I love my potatoes the same way! Slightly chunky and with skins on. And I totally agree...I've gotten almost snobby about mashed potatoes. I've had people take me to "great" local Southern restaurants but I can totally tell that their potatoes are instant. How dare they! These look so creamy and flavorful. I gotta give them a try!
Jazz says
Thanks for reading, Sharon! Glad I'm not alone lol.
Bukky A says
I've never made mashed potatoes with red potatoes, I've always used Russet potatoes. The mashed potatoes were GREAT! Will refer to this recipe the next time I make mashed potatoes, and the next, and next!!
jazzmineama says
Thanks! I'm glad you enjoyed them. 🙂