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- 2 pounds Yukon Gold potatoes, peeled and chopped - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup unsalted butter, cubed - 1 cup grated Parmesan cheese - Salt and pepper to taste - Fresh chives or parsley, chopped for garnish - 1 cup = 8 fluid ounces - 1/2 cup = 4 fluid ounces - 2 pounds = 32 ounces - Use cauliflower for a low-carb option. - Swap heavy cream with almond or oat milk for dairy-free. - Replace Parmesan with nutritional yeast for a vegan twist. Using these ingredients and substitutions helps you tailor the dish to your needs. It keeps the flavor profile strong while making it suitable for different diets. Start by peeling and chopping 2 pounds of Yukon Gold potatoes. This kind of potato gives a creamy texture. Place the chopped potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for 15 to 20 minutes. You want them fork-tender, not mushy. While the potatoes cook, take 4 cloves of minced garlic and a cup of heavy cream. In a small saucepan, combine these two ingredients. Heat the mixture over low heat. Stir it gently and keep an eye on it. You want it warmed through, but do not let it boil. This step adds a rich flavor to the potatoes. Once the potatoes are tender, drain them well. Return the potatoes to the pot. Add 1/2 cup of cubed unsalted butter to the hot potatoes. Let the butter melt completely. Next, pour the warmed garlic cream mixture over the potatoes. Use a potato masher or hand mixer to mash until smooth and creamy. Stir in 1 cup of grated Parmesan cheese. Mix it well, and season with salt and pepper to taste. If it’s too thick, add a bit more heavy cream to reach your favorite level of creaminess. To get creamy mashed potatoes, start with Yukon Gold potatoes. They are soft and buttery. Peel and chop them into even pieces. This helps them cook evenly. Boil them until they are fork-tender, about 15-20 minutes. Drain well to get rid of extra water. Add flavor with garlic and Parmesan cheese. Heat minced garlic in heavy cream for a rich taste. The garlic cream makes the potatoes flavorful. Stir in grated Parmesan cheese after mashing. This adds a salty, nutty flavor. For extra taste, mix in chopped fresh herbs like chives or parsley. Use a large pot for boiling potatoes. A potato masher works great for mashing. If you want a super smooth texture, use a hand mixer. A small saucepan is best for warming the garlic cream. Make sure to have a good strainer to drain the potatoes. This will help you achieve the best results. {{image_2}} Fresh herbs can uplift your creamy garlic parmesan mashed potatoes. I love using chives or parsley. They add color and a fresh taste. Just chop a handful and mix them in before serving. You can also try rosemary or thyme for a different twist. Want to change the flavor? Try adding other cheeses! Creamy goat cheese adds tanginess. Sharp cheddar gives a rich taste. Mix them in with the Parmesan cheese for a cheesy delight. Just remember to adjust the salt, as some cheeses are saltier. If you want a vegan version, swap the heavy cream with coconut milk. Use vegan butter instead of regular butter. Nutritional yeast can replace Parmesan cheese for a cheesy flavor. This way, everyone can enjoy creamy mashed potatoes! To store leftover creamy garlic Parmesan mashed potatoes, place them in an airtight container. Make sure to cool them first. Leftovers will last in the fridge for about 3-5 days. If you notice any change in smell or color, it’s best to throw them out. When you’re ready to enjoy the leftovers, reheat them on the stove or in the microwave. If using the stove, add a splash of heavy cream or milk to keep them creamy. Stir often to avoid sticking. If using a microwave, heat in short bursts, stirring in between. This helps warm them evenly without drying them out. You can freeze these mashed potatoes for up to 2 months. To do this, scoop them into freezer-safe bags or containers. Flatten the bags to save space. When you want to use them, thaw them overnight in the fridge. Then reheat them using the stove or microwave, adding cream as needed to regain that creamy texture. I recommend using Yukon Gold potatoes. They have a natural buttery flavor. Their smooth texture makes them perfect for creamy mashed potatoes. Russet potatoes can also work, but they may be a bit fluffier and drier. Yes, you can prepare the mashed potatoes ahead of time. Make them and store in the fridge. When ready to serve, reheat gently on the stove. Add more cream if they seem too thick. If your mashed potatoes turn out gluey, add some warm milk or cream. Mix gently until you reach the right consistency. Avoid overmixing, as this causes the gluey texture. In this blog post, we explored how to make creamy mashed potatoes. We covered key ingredients, cooking steps, and helpful tips. You learned about variations and storage methods. Each point helps you create a dish that suits your taste and needs. Remember to choose the right potatoes and mix them well. Adjust flavors with herbs or cheeses. These mashed potatoes can bring joy to any meal. Enjoy your cooking and share your success with others!

Creamy Garlic Parmesan Mashed Potatoes

Indulge in the ultimate comfort food with these creamy garlic Parmesan mashed potatoes. This easy recipe features Yukon Gold potatoes, rich heavy cream, and savory garlic for a deliciously smooth side dish that will impress at any dinner table. Perfect for family gatherings or cozy nights in, these mashed potatoes are a must-try! Click through to explore the full recipe and elevate your mealtime experience today!
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and chopped

4 cloves garlic, minced

1 cup heavy cream

1/2 cup unsalted butter, cubed

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh chives or parsley, chopped for garnish

Instructions
 

Begin by placing the peeled and chopped potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

    Once boiling, reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.

      While the potatoes are cooking, in a small saucepan, combine the minced garlic and heavy cream. Heat over low heat until warmed through, but do not let it boil.

        Drain the cooked potatoes and return them to the pot.

          Add the cubed butter to the hot potatoes and allow it to melt.

            Pour the warmed garlic cream mixture over the potatoes. Using a potato masher or hand mixer, mash the potatoes until smooth and creamy.

              Stir in the grated Parmesan cheese and mix until fully incorporated. Season with salt and pepper to taste.

                If the mashed potatoes are too thick, add a little more heavy cream until you reach your desired consistency.

                  Prep Time, Total Time, Servings: 15 min | 35 min | 4-6 servings

                    - Presentation Tips: Transfer the mashed potatoes to a serving bowl and top with additional grated Parmesan cheese and a sprinkle of fresh chives or parsley for a pop of color. Serve warm and enjoy!