These are the smoothest and creamiest Garlic Parmesan Mashed Potatoes, made with a homemade garlic confit to add a subtle, delicious garlic flavor to a classic side dish.
A Quick Look at The Recipe
- Recipe Name: Garlic Parmesan Mashed Potatoes
- Ready in: 1 hour 40 minutes
- Makes: 10 servings
- Main ingredients: Garlic confit, russet potatoes, milk
- Why You’ll Love This Recipe: Smooth, creamy mashed potatoes with a subtle garlic and Parmesan flavor thanks to garlic confit
Mashed Potatoes with Garlic Confit
If you want a memorable side, these garlic Parmesan mashed potatoes deliver. The trick is garlic confit: slow-cooked garlic softened in oil that lends rich, mellow garlic flavor without harsh raw bites. Unlike sautéed minced garlic, confit keeps the texture silky and the garlic notes gentle.
These mashed potatoes are perfect for holiday meals like Thanksgiving and pair beautifully with saucy mains, roasted meats, or braised dishes.
Ingredient Notes and Substitutions
- Russet Potatoes. Use starchy potatoes for the creamiest texture. Waxy potatoes (like red) hold shape and are better for chunkier mash or soups.
- Milk. Warm whole milk blends smoothly into hot potatoes without cooling them, resulting in a silkier mash.
- Garlic Confit. Confit gives a mild, rounded garlic flavor and can be made ahead—store in the refrigerator for up to 7 days.
- Butter. Unsalted butter lets you control seasoning; add salt to taste.
- Olive Oil. A bit of olive oil improves texture; using the oil from the garlic confit adds extra flavor.
See the recipe card below for exact quantities and full instructions.
How to Make Garlic Parmesan Mashed Potatoes
Note: To skip making garlic confit, gently brown 3–4 whole garlic cloves in olive oil over low heat for about 5 minutes, remove the cloves, and use the flavored oil in the mash.
How to Make Garlic Confit
Step 1: Trim the ends off 2 heads of garlic, peel the cloves, and place them in the smallest pot you have. Cover completely with olive oil.
Step 2: Over low heat, bring the oil to a bare simmer and cook the garlic gently for about an hour (may take longer) until the cloves are very soft and mashable. Remove and mash the garlic; reserve the oil for the potatoes.
Making Mashed Potatoes
Step 3: Peel the potatoes and cut them in half. Place in a large pot and add water to cover. Add 2–3 tablespoons salt and bring to a boil over high heat.
Step 4: Boil until fork-tender, about 18–25 minutes. While they cook, warm 1 cup of milk in a small pan over low heat—hot but not simmering.
Step 5: Drain and transfer hot potatoes to the bowl of a mixer (or a large bowl). Use a potato masher until the potatoes are broken down and no longer hold full shape.
Step 6: Add the warm milk, butter, reserved garlic confit oil (or olive oil), mascarpone, and 1 teaspoon salt. Using a whisk attachment or hand mixer on low, combine until just smooth.
Step 7: Stir in the Parmesan and the mashed garlic, then whisk briefly to combine—about 15–20 seconds.
Step 8: Fold in fresh parsley and serve immediately with extra Parmesan on top.
Pro-Tips
- Use a starchy potato like russet or Yukon Gold for the creamiest texture.
- Heat the milk before adding so the mash stays hot and smooth.
- Don’t overwork the potatoes—excess mixing makes them gummy.
- Mash while the potatoes are still hot to incorporate ingredients more easily.
FAQs on Garlic Mashed Potatoes
Hot milk blends into hot potatoes without cooling them, keeping the mash smooth and creamy. Cold milk can make the potatoes stiff.
Reheat on the stove over low heat with about ½ cup warm milk, stirring until heated through and smooth.
Yes. Store garlic confit submerged in oil in the refrigerator for up to 7 days.
Serving Suggestions
Garlic Parmesan Mashed Potatoes make a classic holiday side for Thanksgiving, Christmas, or Easter. They pair well with saucy chicken, roasted pork, braised short ribs, or meatloaf. Add other sides like roasted vegetables or green beans for a complete meal.
More Flavorful Side Dishes
-
Thanksgiving Italian Sausage Stuffing
-
Roasted Carrots and Fennel
-
Chopped Brussels Sprout Salad with Pancetta
-
Italian Lentils
Please leave a comment and rating if you try the recipe—I love hearing feedback.
Garlic Parmesan Mashed Potatoes
Vincent DelGiudice
15 mins
1 hr 25 mins
1 hr 40 mins
Dinner, Main Course, Side Dish
American, Italian
Equipment
- 1 large stock pot or Dutch oven
- 1 standing or hand mixer
- 1 small pot
- 1 potato peeler
- 1 potato masher
- 1 small pan
Ingredients
- 4 lbs russet potatoes, peeled
- 1/3 cup garlic confit (see directions)
- 1 cup Parmesan cheese
- 1/4 cup parsley, freshly chopped
- 1 tsp salt, plus more for salting water
- 1 cup milk
- 6 tbsp butter
- 3 tbsp olive oil
- 3 tbsp mascarpone
Instructions
Garlic Confit
- Chop the ends off 2 heads of garlic, peel the cloves, and place them in the smallest pot you have. Cover completely with olive oil.
- Over low heat, bring the oil to a bare simmer. Let the garlic cook gently for about an hour or until very soft and mashable. Remove and mash the garlic; set aside.
Mashed Potatoes
- Peel and halve the potatoes. Place them in a large pot and cover with water. Add 2–3 tablespoons salt and bring to a boil over high heat.
- Boil until fork-tender, 18–25 minutes.
- While potatoes boil, warm the milk in a small pan over low heat until hot but not simmering.
- Drain the potatoes and return them to a bowl or mixer. While hot, mash until the potatoes are broken down but not overworked.
- Add the warm milk, butter, olive oil, mascarpone, garlic confit, and salt. Whisk on low until just combined. Stir in Parmesan and whisk briefly for 15–20 seconds.
- Fold in parsley and serve topped with extra Parmesan.
Notes
- Use starchy potatoes like russet or Yukon Gold for the creamiest mash.
- Heat the milk before adding to keep the potatoes hot and silky.
- Avoid overmixing to prevent a gummy texture.
- Mash while the potatoes are still hot for easier incorporation of ingredients.
Nutrition
Carbohydrates: 36 g
Protein: 9 g
Fat: 10 g
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