Garlic Parm Mashed Potato Recipe

Prep and cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15-20 minutes depending on size.

When potatoes are done, drain thoroughly in a colander for 1-2 minutes to remove excess water and let steam off; return potatoes to the warm pot off the heat to dry for another minute.

Make garlic-parmesan butter

While potatoes cook, heat 1 tablespoon olive oil and 6 tablespoons unsalted butter in a small skillet over medium-low heat. Add minced garlic and cook, stirring, until fragrant and just beginning to soften, about 1-2 minutes (do not brown). Remove from heat and stir in 3 tablespoons grated Parmesan, 2 teaspoons chopped parsley, and 1 teaspoon freshly ground black pepper. Keep warm.

Mash potatoes

Using a potato masher or a ricer, mash the drained potatoes until mostly smooth with a few small lumps for texture. If using a stand mixer, mix on low briefly — avoid overworking to prevent gluey potatoes.

Stir in the warm garlic-Parmesan butter mixture into the mashed potatoes until incorporated.

Warm 3 tablespoons milk or half-and-half in the microwave or on the stove until just warm, then stir in 2 tablespoons sour cream (if using). Add warm cream mixture to potatoes a little at a time until you reach desired creaminess. Taste and season with about 1 teaspoon salt, adjusting to taste.

Transfer mashed potatoes to a serving bowl. Sprinkle the top with 1 tablespoon grated Parmesan and 1 tablespoon chopped chives or parsley. Optionally drizzle 1 teaspoon olive oil over the surface for sheen.

Serve immediately while hot. Leftovers: cool, store in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or cream.