Garlic Parmesan Mashed Potatoes Recipe

Russet potatoes: These are the base of the dish, providing a starchy and fluffy texture when mashed.

Garlic: Adds a robust and aromatic flavor to the mashed potatoes.

Parmesan cheese: Gives a rich, nutty taste that complements the creaminess of the potatoes.

Milk: Helps to achieve a smooth and creamy consistency.

Butter: Adds richness and enhances the overall flavor of the dish.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the mashed potatoes.

To achieve the creamiest mashed potatoes, ensure that the butter and milk are at room temperature before adding them to the potatoes. This helps them incorporate more smoothly, preventing any lumps and giving you a velvety texture. Additionally, for an extra burst of flavor, you can roast the garlic cloves before mincing and adding them to the mix.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and buttery flavor that works well in mashed potatoes.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor, though it is slightly sharper than parmesan.

• milk - Substitute with heavy cream: Heavy cream will make the mashed potatoes richer and creamier. Use a bit less than the amount of milk called for to avoid making the potatoes too heavy.

• butter - Substitute with olive oil: Olive oil can provide a different but pleasant flavor and is a good option for those avoiding dairy.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and will blend in better visually if you prefer not to see black specks in your mashed potatoes.

• Allow the mashed potatoes to cool to room temperature before storing. This helps prevent condensation, which can make the potatoes watery.

• Transfer the mashed potatoes to an airtight container. If you don't have one, a resealable plastic bag will also work. Make sure to remove as much air as possible to keep them fresh.

• Label the container with the date. This will help you keep track of how long the mashed potatoes have been stored.

• Store the container in the refrigerator if you plan to use the mashed potatoes within 3-5 days. For longer storage, place the container in the freezer.

• When freezing, consider portioning the mashed potatoes into smaller servings. This makes it easier to thaw only what you need.

• To reheat refrigerated mashed potatoes, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on medium heat, stirring occasionally, until heated through.

• For frozen mashed potatoes, thaw them in the refrigerator overnight. Reheat using the same method as refrigerated mashed potatoes.

• If the mashed potatoes seem dry after reheating, add a splash of milk or a pat of butter to restore their creamy texture.

• Avoid reheating mashed potatoes multiple times, as this can affect their flavor and texture. Only reheat the amount you plan to eat.

• Stovetop Method: Place the mashed potatoes in a saucepan over medium heat. Add a splash of milk or cream to help restore their creamy texture. Stir frequently to prevent sticking and ensure even heating. Once warmed through, serve immediately.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the mashed potatoes to an oven-safe dish and cover with foil to retain moisture. Heat for about 20-30 minutes, stirring halfway through. For an extra touch, sprinkle some additional parmesan cheese on top before the final 5 minutes of heating.

• Microwave Method: Place the mashed potatoes in a microwave-safe bowl. Add a little milk or butter to help them stay creamy. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until heated through.

• Double Boiler Method: Fill a pot with a few inches of water and bring to a simmer. Place a heatproof bowl with the mashed potatoes over the pot, ensuring the bowl does not touch the water. Stir occasionally until the potatoes are heated through. This method helps to gently reheat without drying them out.

• Slow Cooker Method: Transfer the mashed potatoes to a slow cooker and set it to low. Add a bit of milk or butter to maintain their creamy consistency. Stir occasionally, and they should be ready in about 1-2 hours. This method is great for keeping them warm for a longer period.

• Large pot: Used to boil the potatoes until they are tender.

• Colander: Essential for draining the boiled potatoes.

• Potato masher: Helps in mashing the potatoes to achieve a smooth and creamy texture.

• Garlic press: Useful for mincing the garlic cloves finely.

• Measuring cup: Necessary for measuring the milk and grated parmesan cheese accurately.

• Tablespoon: Used to measure the butter.

• Wooden spoon: Handy for stirring the ingredients together in the pot.

• Salt shaker: For adding salt to taste.

• Pepper grinder: For adding freshly ground black pepper to taste.

• Serving bowl: To serve the mashed potatoes hot.

Pre-mince the garlic: Mince the garlic ahead of time and store it in the fridge to save prep time.

Use a potato masher: A potato masher can quickly create smooth and creamy mashed potatoes without the need for an electric mixer.

Preheat the milk: Warm the milk before adding it to the potatoes to keep them hot and make mashing easier.

Grate parmesan in advance: Grate the parmesan cheese beforehand and store it in an airtight container to save time during cooking.

Boil with lid on: Boil the potatoes with the lid on the pot to speed up the cooking process.