Garlic Parmesan Mashed Red Potatoes

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 259kcal

Author: Jazzmine Woodard

Creamy, restaurant-quality mashed potatoes made easily with simple ingredients and no special tools.

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Equipment

1 saucepan 3 quarts or larger
1 knife
1 cutting board
1 kitchen spoon

Ingredients

5 pounds red potatoes
water
2 tablespoons fresh parsley or 1 tablespoon dried parsley
2 blades fresh chive
3 cloves garlic minced, pressed or grated
½ cup butter
1 cup milk room temperature
⅓ cup shredded parmesan
½ teaspoon garlic powder
½ teaspoon white pepper
sea salt to taste

Instructions

Add red skin 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).
5 pounds red potatoes, water
Meanwhile, chop parsley and chive, mince or grate garlic, and cut butter into chunks.
½ cup butter, 2 tablespoons fresh parsley, 2 blades fresh chive, 3 cloves garlic
Remove red potatoes from heat and drain well.
Smash and smooth potatoes 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 just combined. Do not over mix.
1 cup milk, ⅓ cup shredded parmesan, ½ teaspoon garlic powder, ½ teaspoon white pepper
Cook until heated through (about 5 minutes). Remove from heat and add salt to taste.
sea salt
Garnish with chive and melted butter and serve warm.

Notes

Preparation

Are red potatoes good for mashing?Making mashed potatoes using 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 so you can eat them with peel. Red potatoes are also more dense and have a subtly sweet flavor that plays well with garlic and parmesan!

Variations

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 can even use buttermilk.

Troubleshooting

Why are my mashed potatoes gummy? Typically, either too much starch or over-mixing leads to gummy or gluey mashed potatoes. Be sure to drain the boiled potatoes well to remove excess starch and stir the potatoes only until just combined.

Serving

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.

Storage and Reheating

Store easy mashed potatoes with skin in an airtight container in the refrigerator. They will keep for to four days. Taste and texture are generally the best within the first two days.

To freeze: I recommend dividing them into individual portions on a sheet pan then freezing for a few hours. Transfer the frozen portions to a freezer safe container and store for up to one month.

To reheat: If frozen, thaw in the fridge overnight first. Reheat in a small saucepan with a splash of liquid (like cream, milk, or broth) until steaming.

Nutrition