Garlic And Parmesan Mashed Potatoes

This is one of those recipes that amps up the flavor of plain old mashed potatoes. With just a few more ingredients, you can elevate your dinner menu from basic to wonderful. These mashed potatoes are perfect for any night of the week and especially on your Sunday supper table. From pork chops to pot roast these potatoes are a hit every time.

Let me share with you how to make these simple mashed potatoes.

INGREDIENTS:

4 to 5 Potatoes – you can leave the peels on or peel them. Diced about 1 1/2 in pieces.
Salt and pepper – to taste
4 Cloves of Garlic – peeled and smashed
Water
Butter ( about 3 tbsp)
1/3 C. Grated Parmesan cheese
Milk ( about 1 1/2 cups more or less)

DIRECTIONS:

1. To start, you can either peel your potatoes or leave the skin on. I like to leave the skin on. It is how we like them. You do you.
2. Dice your potatoes into about 1 1/2 inch pieces and place in a large pot. Cover with water, making sure to cover the potatoes by about 1 inch of water over the potatoes. Add the garlic.
3. Add about 1 tbsp of salt to the potatoes. Stir. Bring to a boil and cook for about 10 minutes. You want the potatoes just tender. Not mushy. Just tender. You can check with a fork. If it goes through the potato with little to no resistance, then the potatoes are cooked enough.
4. Drain the potatoes and place them back into the pan.
5. Smash the potatoes until they are slightly smashed. Add the 1 tsp of salt, pepper, and the butter. Smash the potatoes again. I use a potato smasher, but a handheld mixer will work just fine.
6. Add 1 cup of milk and allow it to sit for about 1 minute to heat the milk through. Smash the potatoes to incorporate the milk. If the potatoes are too thick, add more milk. Add enough milk until you get the consistency you like in mashed potatoes.
7. Check the seasoning. Give it a taste and adjust if need be.
8. Add the parmesan cheese and stir into the potatoes until just combined. Place on a serving platter or bowl and serve warm.

• If you want your potatoes more buttery, then simply add more butter.
• If you want your potatoes to have more of a Parmesan flavor, add more cheese.
• If you want it more garlicky, add more garlic to the potatoes while cooking next time.
• Always add a little salt to begin with and adjust as you go. Once they are too salty, you can’t take the salt out.
• I like my potatoes a little on the thicker side when making pot roast. I like to add the pot roast broth/gravy to the potatoes when plating, and it thins it out perfectly. You make them the consistency you like.
• As I said above, I like the rustic flair of the potato skin in our mashed potatoes. You can peel them if you like. They will taste the same with or without the skin. If I am putting the mashed potatoes on something like a shepherd’s pie, then I peel them. It is just personal preference.
• To reheat the potatoes, I add 1/4 to 1/3 cup of milk to the potatoes and warm them through in a pot on the stove. If you want to use the microwave, then heat for 2 minutes, stir, and adjust from there. I find that the microwave cooks the edges, and it’s not my jam. You do you. Either way works.