I’ve recently started a mission to make the creamiest, fluffiest mashed potatoes.
So far, these mashed potatoes might fit the bill. It just so happens they’re also garlic parmesan flavored.
I have a few tricks I’ve learned over the course of my life to making fluffy & creamy mash. Some trick include what you use to mash the potatoes, to what TYPE of potatoes you use.
Keep reading to see what tricks I’ve used that have really helped!
SEE RELATED: Chili Oil Smashed Potatoes
Types of Potatoes for Creamy Mash
I’ve been a stan of regular Russet potatoes for a lifetime.
I’ve used yellow gold before, including in this recipe at first, but they truly don’t get as fluffy or creamy as the good ol’ Russet.
Make sure to grab a bag of Russet (or even ‘Idaho’ potatoes) to make a creamy, fluffy mashed potato recipe dish.
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How to Mash Your Potatoes
Most of my life, I used an electric hand mixer to mash my potatoes. It’s still my go-to, but a simple handheld tool might have it beat: the potato ricer.
The potato ricer works by using force to produce small squiggles of potatoes. It makes it easier to blend with milk and butter and produces a light, fluffy mashed potato.
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I can’t recommend investing in a ricer enough. I know it’s a pain and takes twice the time as an electric mixer, but the texture of the end product truly can’t be beat.
Prepping Your Potatoes
Here’s another trick to fluffy potatoes: submerging your peeled potatoes in a bowl of ice water for 45 minutes before you boil them.
I don’t know if this truly helps, but I think it does. The ice water lets the potatoes get rid of some of the excess starch, making them lighter and fluffier in the end (I think). I’ve used this tip a few times and it’s worked out beautifully.
SEE RELATED: Whiskey & Maple Glazed Sweet Potatoes
Roasting Your Garlic
Once you’ve done all of those tips, you’re ready to add in your mix-ins to the potatoes. I put shredded parmesan cheese and roasted garlic in this version and the taste was out of this world.
Here’s a tip for roasting garlic: use your air fryer! It takes half the time as a regular oven. Chop off one end of the garlic, drizzle some oil on top, wrap in foil and air fry for 20 minutes at 400 degrees.
You get perfectly roasted garlic every time.
Another pro-tip: don’t use heavy cream in your mashed potatoes. I always use regular milk (whole or 2%). Anytime I’ve ever used heavy cream, it made the potatoes too glossy. I hated it.
Try out my tips and let me know what you think!
Mashed Potatoes with Roasted Garlic and Parmesan
Creamy, fluffy mashed potatoes with a potent roasted garlic parmesan flavor.
Ingredients
Directions
- Add peeled potatoes to a large bowl of ice water. Let potatoes sit in ice water for 45 minutes.
- Meanwhile, roast the garlic: cut one side off the garlic head. Add head to square of tin foil. Drizzle oil on the cut side of the garlic and season with salt and pepper. Fold up foil to completely envelope the garlic. Place in an air fryer and cook at 400 degrees for 20-25 minutes.
- Remove potatoes and place in a pot of boiling, salted water. Boil for 15-20 minutes or until potatoes are tender. Drain.
- Rice potatoes with a potato ricer into a large bowl. Once you’ve riced half of the potatoes, add 2 tablespoons of butter to the bowl. Season with salt and pepper. Rice the rest of the potatoes and add to the bowl.
- Add remaining butter to potatoes and season with salt and pepper. Mix until well combined. Add in milk, 1/2 a cup at a time, until potatoes become fluffy and well incorporated. Add in Parmesan cheese. Taste, adjust seasonings (add more salt and pepper if needed).
- Take garlic out of air fryer. In a small bowl, squeeze cloves out of head. Cloves should pop right out. Mash with a a fork or spoon. Add to mashed potato mixture, stirring well until garlic is well incorporated. Serve mashed potatoes topped with additional butter per serving.
