These Garlic-Parmesan Red Mashed Potatoes are perfectly garlicky and cheesy, and will compliment any main dish. Perfect for the holidays too!
Recipe Features:
- Fresh garlic
- Real authentic parmesan
- Rustic, skin on potatoes
- Perfect for Thanksgiving, Christmas, Easter, etc.
Ingredient Notes For These Garlic-Parmesan Red Mashed Potatoes
- Red Potatoes – I peel most of the skin off, but leave some here and there for texture. (Also, if you’re looking to serve 15-20 people, use a whole 5 lb. bag and just double the other recipe ingredients).
- Parmesan – The key here is to use real authentic Parmigiano Reggiano. You can tell if it’s authentic because the rind of the cheese will be stamped with the name “Parmigiano-Reggiano” and will be imported from Italy.
- Fresh Garlic – There are two ways to tell if your garlic is fresh. A) It is very tight, when you pull the individual cloves away from each other. B) When you peel and chop the garlic, it will be very sticky. If it is neither, you should throw it away.
- Servings – The recipe below serves about 8 people.
Also, we love garlic and pepper in our house. And even though these mashed potatoes are meant to be garlicky delicious, be mindful of that and taste as you go.
These Garlicky Parmesan Red Mashed Potatoes are the real deal! So give them a try and let me know what you think.
And, for more Thanksgiving side dishes, please give these a try:
- Delicious Mashed Sweet Potatoes
- Hearty Autumn-Harvest Salad with Apples
- Charred Balsamic Brussels Sprouts
- Sweet-Honey Glazed Rainbow Carrots
- Parsnip Purée with Garlic and Herbs
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Garlic-Parmesan Red Mashed Potatoes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
Description
These Garlic-Parmesan Red Mashed Potatoes are perfectly garlicky and cheesy, and will compliment any main dish.
Ingredients
- 10 Red Potatoes, diced, left with some skin on
- 4 Fresh Garlic Cloves, finely minced
- 1 1/2 cup Parmigiano Reggiano, freshly grated or your favorite vegan parmesan
- 1 1/2 cup Oat Milk, or milk of choice
- 3 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
- 1 tsp Himalayan Pink Salt
- 1/2 tsp Freshly Ground Black Pepper
Instructions
- Potatoes: In a large pot of boiling water, cook the potatoes until soft about 25 minutes. During this time, prep all other ingredients and set aside.
- Mix: Drain the potatoes and add them back into the pot along with the butter and milk, and mix until well combined with a hand mixer.
- Add seasonings: Stir in the garlic, Parmigiano Reggiano and salt and pepper. (Be sure to taste for seasoning, and add more if needed). Add to a serving bowl and serve while hot.
Notes
- Serves: This quantity serves about 8.
- Red Potatoes: I peel most of the skin off, but leave some here and there for texture. (Also, if you’re looking to serve 15-20 people, use a whole 5 lb. bag and just double the other recipe ingredients).
- Parmesan: The key here is to use real authentic parmesan cheese. You can tell if it’s authentic because the rind of the cheese will be stamped with the name “Parmigiano-Reggiano” and will be imported from Italy.
- Helpful Hints on Fresh Garlic: There are two ways to tell if your garlic is fresh. A) It is very tight, when you pull the individual cloves away from each other. B) When you peel and chop the garlic, it will be very sticky. If it is neither, you should throw it away.
- Category: Side Dish
- Cuisine: American
