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When I say these mashed potatoes can hold their own, I mean it. Creamy, buttery, and packed with just the right amount of garlicky goodness—they don’t even need gravy (though let’s be honest, a little drizzle of my mom’s turkey gravy never hurts).
The best part? You can make them ahead of time, stash them in the fridge, and simply warm them up in the oven on the big day. Perfect for Thanksgiving (or any meal that needs a cozy, crowd-pleasing side), without the last-minute kitchen stress.
3.5 lbs potatoes, peeled and diced ( I used Yukon gold, but any potato will do)
2 tablespoons kosher salt
2 cups half & half
6 cloves garlic, crushed
6 oz grated parmesan
Step 1 – Prepare Potatoes
Grab a buddy and peel all your potatoes.
Dice your potatoes. I’m obsessed with my vegetable chopper. It makes quick work of dicing, and everything comes out the same size for even cooking. Dicing them to this size also makes them cook a little faster.
Step 3 – Cook Potatoes
Place potatoes and salt in a large saucepan of water (I love my Caraway set!), add enough water to cover the potatoes, and set it to a low boil. This is my favorite salt; it’s healthier than most table salts and tastes better too. My gold measuring spoons make me feel like a fancy chef. The entire set is magnetic and makes an otherwise dull drawer full of utensils look a bit more upscale.
Step 3 – Garlic Infused Cream
Fresh garlic is a must for these potatoes, so do yourself a favor and get one of these rolling garlic peelers. It took me less than a minute to completely peel 6 cloves of garlic.
Chop all your garlic. I used a garlic press, and now I’ve got 5 extra minutes to spend doing something other than cooking mashed potatoes.
Pour your half & half into a saucepan, add your garlic, and heat it up until it’s simmering. Remove from heat and set it aside.
Step 4 – Drain Potatoes
After your potatoes are cooked until they fall apart when poked, drain the water. The strainer I’m using clips directly onto my saucepan. No potato left behind.
Step 5 – Mash and Combine
Add the garlic/half & half mixture and the parmesan cheese to the potatoes. Mix everything together with a potato masher until you like the consistency. Garnish your mashed potatoes with fresh chopped parsley.
Step 6 – Serve
Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley if desired. Be prepared to make this your new favorite mashed potato recipe!
Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Download it below!
These creamy, garlicky mashed potatoes are a game-changer for any meal.Infused with rich garlic flavor and enhanced by Parmesan cheese, they pair perfectly with turkey, gravy, or stand alone as a comforting side dish.
Ingredients
3½ lbs potatoes, peeled and diced (Yukon Gold recommended)
2 tablespoons kosher salt
2 cups half & half
6 cloves garlic, crushed
6 oz grated Parmesan cheese
Instructions
Prepare Potatoes:Peel and dice the potatoes into uniform pieces for even cooking.
Cook Potatoes:Place the diced potatoes in a large saucepan, add the kosher salt, and cover with water. Bring to a low boil and cook until the potatoes are tender and easily pierced with a fork.
Infuse Cream:While the potatoes are boiling, combine the half & half and crushed garlic in a separate saucepan. Heat until simmering, then remove from heat and set aside.
Drain Potatoes:Once the potatoes are cooked, drain them thoroughly to remove excess water.
Mash and Combine:Return the drained potatoes to the pot. Add the garlic-infused half & half and the grated Parmesan cheese. Mash the mixture until smooth and creamy.
Serve:Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley if desired.
