This classic side dish is getting a flavorful upgrade, as velvety mashed potatoes meet the creamy goodness of melted cheese and roasted garlic. The result is a heavenly blend of creamy, cheesy goodness with a subtle hint of roasted garlic that transforms your everyday mashed potatoes into a star on your dinner table. Perfectly paired with a variety of main courses or as a stand-alone comfort food, these cheese garlic mashed potatoes are sure to elevate any meal and leave your guests craving seconds!!
The recipe:
Preheat your oven to 375 degrees.
Peel and leave your garlic cloves whole: you’ll need 12-16 cloves.
In a small baking dish or cast iron, add your cloves and olive oil then cover with foil. Bake at 375 for 35 minutes, they will turn out super tender and golden brown.
I recommend aligning your timing to have your garlic finishing baking and potatoes being thoroughly cooked so you can mix in and mash together.
Peel and slice your potatoes into same sized chunks and boil in water with a bit of salt for 15-18 minutes (till tender).
While your potatoes cook, prep your chives by dicing.
Strain your potatoes from the water and add back to the stockpot you boiled them in to mash and mix together with your sour cream, butter, half and half, salt and pepper.
Add in your roasted garlic to the pot and use a masher to combine and mash down. I like my potatoes slightly chunkier but feel free to keep mashing till desired texture.
Transfer your mashed potatoes to a serving dish and top with a drizzle of olive oil, slice of butter and your chives. Enjoy!!
Creamy Roasted Garlic Parmesan Chive Mashed Potatoes
Ingredients
For the Potatoes
- 7-8 medium/large Idaho potatoes
- 1/3 cup sour cream
- 4 tablespoons butter
- 1/2 teaspoon pepper
- 1/2 tablespoon salt
- 2/3 cup Parmesan
- 1/4 cup half and half
- 1/4 cup chives
For Roasted Garlic
- 12-16 cloves garlic
- 2-3 tablespoons olive oil
Instructions
- Preheat your oven to 375 degrees.
- Peel and leave your garlic cloves whole: you'll need 12-16 cloves.
- In a small baking dish or cast iron, add your cloves and olive oil then cover with foil. Bake at 375 for 35 minutes, they will turn out super tender and golden brown.
- I recommend aligning your timing to have your garlic finishing baking and potatoes being thoroughly cooked so you can mix in and mash together.
- Peel and slice your potatoes into same sized chunks and boil in water with a bit of salt for 15-18 minutes (till tender).
- While your potatoes cook, prep your chives by dicing.
- Strain your potatoes from the water and add back to the stockpot you boiled them in to mash and mix together with your sour cream, butter, half and half, salt and pepper.
- Add in your roasted garlic to the pot and use a masher to combine and mash down. I like my potatoes slightly chunkier but feel free to keep mashing till desired texture.
- Transfer your mashed potatoes to a serving dish and top with a drizzle of olive oil, slice of butter and your chives. Enjoy!!
Video
@katieaustin On your thanksgiving menu: these roasted garlic Parmesan chive mashed potatoes!! Unreal🥔🧄🧈🫶
♬ original sound – Katie Austin
