Garlic Parmesan Mashed Potatoes Recipes

GARLIC-PARMESAN MASHED POTATOES

Steps:

• In 6-quart saucepan, place potatoes and enough water to cover. Heat to boiling over high heat. Reduce heat to medium-low; cook 15 to 20 minutes, stirring occasionally, until potatoes are very tender.
• Meanwhile, in 2-quart saucepan, heat broth, garlic, butter and salt to boiling over high heat. Reduce heat to medium-high. Boil 18 to 20 minutes, until reduced by half; remove from heat. Mash garlic in broth mixture with potato masher.
• Drain potatoes, and return to pan. Pour broth mixture over potatoes, and mash together until fluffy; stir in cheese. Top with chives.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

ROASTED GARLIC-PARMESAN MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Slice off about ¼ inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.
• Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.
• Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.
• Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.
• Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.

PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
• While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
• Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
• Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
• Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

INSTANT POT GARLIC PARMESAN MASHED POTATOES

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the whole potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and remove the potatoes and rack onto a plate; set aside. Drain the water and return the bowl to the Instant Pot. Set to sauté and once the bowl is dry, add the butter and garlic. Cook, stirring often, until the butter has melted and the garlic has begun to brown. Stir in the milk and cook until the milk has warmed through.
• Turn off the pressure cooker and add the potatoes back into the pot with the warmed milk and garlic. Using a potato masher, mash the potatoes until smooth. Stir in the salt, garlic powder, pepper and parmesan. Give it a taste and adjust seasonings accordingly. Serve warm with the chives on top for garnish.

NANNY'S PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut potatoes in half, then slice.
• Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
• In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
• Sprinkle seasoning on potatoes and toss to coat.
• Spread the potatoes on a baking sheet.
• Bake for 30 minutes.
• Remove from the oven, sprinkle with parmesan and pepper.
• Bake for an additional 20 minutes.
• Sprinkle potatoes with fresh parsley and serve while hot.
• Enjoy!

PARMESAN GARLIC MASHED POTATOES

Steps:

• Cook potatoes and garlic, covered with water in a medium saucepan until tender, about 20 minutes.
• Drain and return to pan.
• Add butter and mash, then add remaining ingredients and finish mashing.
• Taste and adjust seasonings.