Perfectly savory garlic parmesan mashed potatoes made with an electric pressure cooker (i.e. Instant Pot) or on the stovetop. These mashed potatoes whip up quickly for an easy side dish. We love to serve them with any comfort food meal.
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Hello, friends!
I’m so excited to share one of my favorite side dishes ever — these garlic Parmesan mashed potatoes.
Are you a mashed potato fan?
To me, they are just comfort foodie goodness. And let me just tell you what a sucker for comfort foodie goodness I am.
I have a strong allegiance to these creamy mashed potatoes –if you are looking for a good regular mashed potato recipes, those are where it’s at guys.
But having an easy garlic mashed potato recipe in your back pocket is always a good thing too. There’s plenty of times when you need a good easy side dish that can stand on it’s own without needing gravy and this is it right here.
Perfectly tasty, perfectly delicious all by their savory little selves.
Adding garlic takes the flavor to a whole new level. And the Parmesan cheese element—WHOA! Who am I and where have these potatoes been hiding all of my life?
I love the freshness that the chives. If you have a hard time getting your hands on fresh chives, you can use the green part of the green onion instead. Or leave the green stuff off completely if you have super picky kids with “green stuff issues”.
Hey I get it. We have a couple of those characters around here too.
I’ve included instructions for making these on the stovetop OR electric pressure cooker (Instant Pot). If you know me, you obvs. know what I’m going to say about which I prefer. One could say that I’m one who loves my Instant Pot out loud (aff. link). But I’ll leave the decision up to you.
Mashed Potato Tips & Tricks
Let’s talk really quick about mashing. Don’t over mash or your potatoes will be gluey. That’s one of the top mistakes made with mashed potato makers. That and not adding salt to you water as you cook the potatoes. Do it, friends.
I normally use my Bosch Mixer (aff. link) with the whip attachment for mashing or my favorite hand mixer (aff. link). But I recently discovered this Zyliss potato masher (aff. link) which works the best of any manual potato mashers that I’ve tried. Incidentally Zyliss also makes my favorite can opener too (aff. link).
But back to the potatoes. It’s especially handy to mash the potatoes by hand if you like a bit more texture to your mashed potatoes. With red potatoes, you kind of get that anyway, so a hand masher works good.
So next time you’re looking for a good side dish to go with your favorite meat (BBQ or otherwise), look no further. We’ve served these potatoes with chicken, steak, you name it.
In the photos it was ribs –oh my goodness they were good.
Hello bbq season, so glad you’re here!
And for some of us that could easily be said any time of the year. 🙂
Garlic Parmesan Mashed Potatoes
Perfectly savory garlic parmesan mashed potatoes made with an electric pressure cooker (i.e. Instant Pot) or on the stovetop. These mashed potatoes whip up quickly for an easy side dish. We love to serve them with any comfort food meal.
Ingredients
- 2 ½ pounds red potatoes
- 3 cups water
- 1 teaspoon salt
- ½ cup heavy whipping cream
- ½ cup butter
- 6 cloves garlic minced
- ¼ cup (1 ounce) freshly grated parmesan
- ½ teaspoon salt + more to taste
- ½ teaspoon black pepper + more to taste
- 1 tablespoon chopped fresh chives optional, see note
Instructions
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Wash red potatoes and peel, if desired (I like to leave the skins on for color). Chop into ½-inch pieces (a vegetable chopper is super handy for this).
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Electric Pressure Cooker Method: Place potatoes in electric pressure cooker insert with 3 cups of water and 1 teaspoon salt. Lock lid in place and cook on high pressure for 2 minutes. Naturally release potatoes for 5 minutes and then do a quick release.
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Stovetop Method: Place potatoes in medium saucepan with 3 cups of water and 1 teaspoon salt. Turn heat to medium high and heat until water starts to boil. Turn down heat to medium, cover the pan and let potatoes for simmer for 10-12 minutes or until potatoes are easily pierced with a fork.
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Drain potatoes well in a colander and place in a large bowl or the bowl of a stand mixer. Place butter and minced garlic in microwave safe dish or pan on the stove and heat until butter is melted and garlic is aromatic. Add butter/garlic mixture to potatoes, then add cream, butter, freshly grated parmesan, salt, and pepper. Mash to desired consistency either with a hand mixer or a potato masher. Don’t overmix if using a mixer or potatoes will become gluey. Taste and add salt and pepper, if needed.
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Serve immediately or transfer to a heat-proof serving dish, cover with aluminum foil and keep in a warm oven until ready to serve. Or you can place the potatoes back in the electric pressure cooker and use the keep warm function until ready to serve (for up to about an hour). You can stir in a little milk into the mashed potatoes just before serving if they need a little rehydrating after the warming process. Add chopped fresh chives just before serving, if desired.
Recipe Notes
1. You can use other types of potatoes for this dish: Russets or Yukon Gold work well. They will give a slightly creamier consistency, where the reds will give a bit more texture.
2. In place of the chives, you can use the green part of the green onion as well.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
