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–+ servings
A close-up of fluffy Creamy Garlic Parmesan Potatoes topped with melted butter, chives, and red pepper flakes.

Creamy Garlic Parmesan Potatoes

This recipe delivers creamy, flavorful mashed potatoes perfect for a busy weeknight meal. It uses simple ingredients to create a rich side dish that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lb Yukon Gold potatoes peeled and cut into chunks
  • 6 tbsp unsalted butter cut into pieces
  • 0.67 cup whole milk warmed
  • 0.75 cup Parmesan cheese finely grated
  • 0.5 cup sour cream room temperature
  • 1.5 tbsp minced garlic
  • 1.5 tsp kosher salt divided, plus more to taste
  • 0.75 tsp freshly ground black pepper
  • 2 tbsp chopped fresh chives or parsley for serving

Equipment

  • Large pot
  • Small saucepan
  • Potato masher or ricer

Method
 

  1. Cover potatoes with cold water in a large pot. Stir in 1 tsp of the salt.
  2. Bring the water to a boil, then simmer until the potatoes are very tender, about 15 to 18 minutes.
  3. While the potatoes cook, gently warm milk, butter, and garlic in a small saucepan until the butter melts. Do not let it boil.
  4. Drain the potatoes well and return them to the hot pot. Let them sit for 1 minute to steam off excess moisture.
  5. Mash the potatoes to your preferred smoothness using a masher or ricer.
  6. Slowly pour in the warm garlic-butter milk mixture while mashing and stirring until the potatoes become creamy.
  7. Fold in the Parmesan cheese and sour cream. Season with the remaining salt and the black pepper.
  8. Adjust the consistency with a splash more warm milk if you need it thinner. Top with chives or parsley and serve hot.

Notes

You can swap in roasted garlic for a sweeter, mellow flavor, or add 2 oz of cream cheese for extra richness. For make-ahead storage, refrigerate the potatoes for up to 2 days. Rewarm them gently with a little milk and a pat of butter, then garnish just before serving.

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