Easy Mashed Potatoes

These easy mashed potatoes are next-level comfort food. Roasted garlic adds a mellow, savory depth, and when you whip in butter, cream, and parmesan, you get the dreamiest, fluffiest mash ever, rich, smooth, and seriously hard to stop eating.

We found the one: Whipped Roasted Garlic Parmesan Mashed Potatoes. One spoonful of this creamy, buttery gold and you may never go back to plain mash again.

Starting with Nonna Lidia’s classic recipe, we added a simple upgrade: lots of parmesan and sweet, melty roasted garlic a total umami bomb. This is your go-to recipe mashed potatoes for any occasion, with clear steps on how to do mashed potatoes that turn out perfect every time.

Why You’ll Love This Recipe

Foolproof method – clear timing and texture checks so you know exactly when each step is done

Ultra-fluffy riced mashed potatoes – light, cloud-like texture that holds its shape and welcomes any gravy

Big, mellow garlic flavor – sweet roasted garlic, not harsh or overpowering

Simple ingredients – just garlic, cream, parmesan, butter, and potatoes

Perfect for any meal – works as classic comfort side or elevated holiday dish

Versatile base – easily adapt for mashed potatoes with vegetables or dairy-free needs

Great ideas for sides for dinner – pairs beautifully with everything from roasts to weeknight chicken

More comforting dishes to round out your table:

Try White Chicken Chili for cozy nights

Cozy Loaded Baked Potato Soup for ultimate comfort

Lighter Ground Turkey Orzo for balanced meals

Ingredients

You’ll need just a handful of simple ingredients to create these restaurant-quality mashed potatoes:

Potatoes – Yukon Gold delivers naturally creamy, buttery flavor with golden color—our top choice. Russet works for fluffiest texture. Blend both for best results.

Roasted Garlic – One whole head creates mellow sweetness; use two heads for bolder garlic lovers. Roasting transforms sharp raw garlic into caramelized, spreadable gold.

Unsalted Butter – Melted and warmed for silky integration without breaking the texture.

Heavy Cream – Creates restaurant-quality richness. Half-and-half or whole milk work for lighter versions.

Parmigiano-Reggiano – Adds savory umami depth that makes this more than basic mash.

Kosher Salt & Black Pepper – Foundation seasonings that let other flavors shine.

Olive Oil – For roasting the garlic to golden perfection.

Optional Vegetable Fold-ins

Transform this into mashed potatoes with vegetables: steamed broccoli, peas, sautéed spinach, caramelized onions, or finely chopped roasted carrots (1–1½ cups total).

How to Make Easy Mashed Potatoes

Step 1: Roast the Garlic

Slice the top off 1 whole head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast until golden and soft—30 minutes in an air fryer at 375°F or 40 minutes in a 400°F (200°C) oven.

Let cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork until smooth. The garlic should be sweet, spreadable, and golden brown.

Step 2: Boil the Potatoes

While garlic roasts, add 2½ pounds whole, unpeeled Yukon Gold potatoes (similar in size for even cooking) to a large pot of cold, salted water. Use 1 tablespoon salt—the water should taste like the sea.

Bring to boil over high heat, then reduce to medium-low and simmer 30 minutes until fork-tender. A knife should slide through with zero resistance. Drain thoroughly in a colander and let sit 1–2 minutes.

Step 3: Steam-Dry for Fluffy Results

Return drained potatoes to the hot pot. Set over low heat for 1 minute, shaking the pot occasionally, to evaporate excess moisture.

This critical step prevents watery mash and ensures fluffy, cloud-light texture. You’ll see steam rising—that’s the magic happening.

Step 4: Rice for Ultra-Light Texture

No peeling needed! Slice each potato in half crosswise and press the cut side down through a potato ricer positioned over a Dutch oven or large pot.

The skin stays behind in the ricer—simply discard as you go. For riced mashed potatoes perfection that rivals fine dining, rice twice or press through a fine mesh sieve for even smoother results.

Step 5: Warm the Dairy

Heat 4 tablespoons (½ stick) unsalted butter and 1 cup heavy cream in microwave (45–60 seconds) or small saucepan over low heat until butter melts completely and mixture is steamy but not boiling.

Critical: Warm dairy prevents gluey, gray potatoes. Cold liquid shocks the starches and ruins texture.

Step 6: Whip and Season

Pour ¾ of the hot butter-cream mixture into the riced potatoes. Add the mashed roasted garlic, 1 teaspoon kosher salt, ⅛ teaspoon black pepper, and ¾ cup freshly grated Parmigiano-Reggiano.

Stir gently with a wooden spoon or silicone spatula until just combined—don’t overmix. Overworking releases too much starch and creates gummy texture.

Taste and adjust seasoning. Add remaining butter-cream mixture gradually until you reach your perfect creaminess. Want more richness? Add extra parmesan, 2 tablespoons at a time.

Step 7: Serve

If the mash cools too much before serving, gently rewarm over low heat while stirring. Add splashes of warm cream or milk if it thickens.

For parties, keep warm in a slow cooker on WARM setting for 2–3 hours. Stir occasionally and refresh with hot milk to maintain silky consistency.

Pro Tips

Salt the water generously – Use 1 tablespoon salt per 2 pounds potatoes to season from the inside out

Boil whole, skin-on – Prevents water absorption and concentrates pure potato flavor

Start with cold water – Ensures even cooking from outside in

Steam-dry after draining – One minute over low heat makes the difference between fluffy and waterlogged

Use a ricer – Creates the fluffiest texture without gumminess, far superior to mashers

Warm your dairy – Cold milk makes potatoes gluey and gray, always heat butter and cream together first

Don’t overwork – Stir just until combined to avoid releasing too much starch

Fold vegetables gently – If adding veggies, fold them in last to maintain fluffy texture

Variations

Classic Herb Version

Skip the parmesan and roasted garlic. Fold in ¼ cup chopped fresh chives, 2 tablespoons chopped parsley, and extra butter for traditional steakhouse style.

Loaded Veggie Mash

Fold in 1–1½ cups steamed broccoli florets, peas, baby spinach, and sliced green onions. Transforms this into a complete vegetable-forward side dish.

Double Garlic

Use 2 whole heads of roasted garlic for bold garlic lovers.

Dairy-Free

Replace butter with ¼ cup olive oil and cream with warm vegetable broth. Use ½ cup nutritional yeast instead of parmesan.

With Gravy

Keep butter and cream moderate so mushroom gravy or pan drippings can shine as the star.

How to Serve

Classic bowl – Create a well in the center, add melted butter, and finish with cracked black pepper

Under braises – Perfect bed for short ribs, pot roast, or braised chicken thighs

Alongside proteins – Pairs beautifully with White Chicken Chili, roasted chicken, or Ground Turkey Orzo

With pan gravy – Traditional pairing for cozy Sunday dinners

Potato bar – Set out toppings like sour cream, crispy bacon, shredded cheddar, and chives for family gatherings

Make Ahead & Storage

Make Ahead

Prepare mashed potatoes fully. Stir in an extra 2–3 tablespoons milk, then cool completely. Transfer to airtight container and refrigerate up to 4 days.

Freezing

Transfer cooled mash to freezer-friendly zip-top bags. Flatten into even layers for space-saving storage. Freeze up to 2 months. Yukon Golds freeze better than Russets. Thaw overnight in refrigerator before reheating.

Reheating

Stovetop (best): Transfer to saucepan over low heat. Add splashes of hot milk and butter. Stir frequently until warmed through, about 5–7 minutes.

Microwave: Microwave at 70% power in 60-second bursts, stirring between intervals. Add hot milk to restore creaminess.

Oven: Preheat to 300°F. Transfer to oven-safe dish, add ¼ cup milk, cover with foil. Bake 20–25 minutes.

Questions

What are the best potatoes for mashed potatoes?

Yukon Gold creates naturally creamy, buttery mash with gorgeous golden color—our top recommendation. Russet produces the fluffiest, lightest texture. Blend both (half and half) for creamy with light, fluffy texture.

Why did my potatoes turn gluey?

Two culprits: overworking the potatoes or adding cold dairy. Always use a ricer instead of electric mixer, stir gently, and warm your butter and cream before adding.

Can I make it ahead of time?

Absolutely. Store in airtight container in refrigerator up to 4 days or freeze up to 2 months. Add extra milk before storing. Reheat gently in saucepan with hot milk and butter.

Can I make this dairy-free?

Yes. Replace butter with olive oil or vegan butter. Use warm plant-based milk (oat or cashew work best) or vegetable broth. Substitute nutritional yeast for parmesan.

More Delicious Side Dishes

Vegetarian Stuffing – Savory bread stuffing with herbs

Baked Butternut Squash – Sweet roasted winter squash

Roasted Potatoes and Carrots – Crispy vegetable medley

Mushroom Gravy – Rich, umami-packed sauce