{"id":15673,"date":"2023-10-13T16:48:17","date_gmt":"2023-10-13T16:48:17","guid":{"rendered":"https:\/\/www.foodandmoodcreations.com\/?p=15673"},"modified":"2024-01-07T22:16:38","modified_gmt":"2024-01-08T03:16:38","slug":"garlic-parmesan-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.foodandmoodcreations.com\/garlic-parmesan-mashed-potatoes\/","title":{"rendered":"The Best Garlic Parmesan Mashed Potatoes\u00a0"},"content":{"rendered":"\n

Garlic parmesan mashed potatoes are a tasty spin on classic mashed potatoes. They are the perfect flavorful side dish for Thanksgiving or Christmas dinner or dinner any time of year. These mashed potatoes are creamy and garlicky, with the perfect amount of salty flavor. <\/p>\n\n\n\n

What Are The Best Potatoes For Mashed Potatoes<\/strong><\/h2>\n\n\n\n

Starchy potatoes are the best potatoes for making mashed potatoes. Russet and Idaho potatoes are some of the starchiest potatoes. They are ideal for making mashed potatoes. <\/p>\n\n\n\n

These potatoes will not fall apart easily when boiled. Additionally, they soak up the butter and heavy cream better than other potatoes, creating creamy, light, rich mashed potatoes.  <\/p>\n\n\n\n

You can also use Yukon gold potatoes instead of russet or Idaho potatoes. They are not as starchy as Idaho or russet potatoes, but they have a buttery texture that gives mashed potatoes a beautifully creamy consistency. <\/p>\n\n\n\n

Do not use waxy potatoes such as Red Bliss or new potatoes. Your mashed potatoes will have a gummy texture if you make them with waxy potatoes. Use waxy potatoes to make stews, soups, or casseroles. <\/p>\n\n\n\n

Why Do You Add Butter Before Milk In Mashed Potatoes<\/strong><\/h2>\n\n\n\n

Potatoes absorb liquid as they cook. If they absorb too much liquid, they will develop a gluey texture. Adding the butter to the potatoes first allows it to melt and coat the starch molecules. This prevents the potatoes from absorbing too much liquid, creating silky potatoes instead of gluey ones. It also gives the mashed potatoes a more buttery flavor.<\/p>\n\n\n\n

Tips For Making Mashed Potatoes<\/strong><\/h2>\n\n\n\n
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  1. Peel the skin if you want the mashed potatoes to be extremely creamy. If you prefer more rustic mashed potatoes, leave the skin on. <\/li>\n\n\n\n
  2. Place the diced potatoes into cold water, then place it on the stove and let it come to a boil. Adding potatoes to boiling water is dangerous as the water can plop and burn you. Cold water also helps the potatoes cook more evenly, making them fluffier. <\/li>\n\n\n\n
  3. Cook the potatoes until they are fork-tender. This will give the mashed potatoes a silky texture rather than a mushy one. <\/li>\n\n\n\n
  4. Use unsalted butter. Unsalted butter gives you more control over the amount of salt in the mashed potatoes. <\/li>\n\n\n\n
  5. Use heavy cream or half and half. While there is nothing wrong with using good old whole milk, heavy cream and half and half give the mashed potatoes a delightfully creamy texture.<\/li>\n<\/ol>\n\n\n\n

    Variations <\/strong><\/h2>\n\n\n\n

    While this garlic parmesan mashed potatoes recipe is perfectly delicious, you can make it even better by trying one of all of these variations:<\/p>\n\n\n\n