Garlic Mashed Potatoes

There’s mashed potatoes and then there’s Italian garlic mashed potatoes!  This recipe gives you the steps you need to know to make mashed potatoes with an Italian twist… better than what you get at the restaurants!

Everyone loves this recipe and it is no wonder why.  By just adding two ingredients, you can transform generic mashed potatoes into a wonderful flavorful recipe. 

This homemade Italian garlic mashed potatoes recipes which uses minced garlic, not garlic powder. It goes great with chicken recipes, turkey, or pot-roast recipes! 

Recipe Summary

The two key ingredients are fresh garlic cloves and grated Romano cheese.  While garlic is certainly Italian, it is the combination with the Italian cheese that I think makes this dish magical. 

It’s as easy as boiling the potatoes and mixing in all the other ingredients. Super simple!

Recipe History

I was inspired to create this recipe almost a decade ago after a terrible experience at a restaurant. My husband ordered some garlic mashed potatoes and they were so overly garlicky and salty that he had awful heartburn that night.

After that I decided it was time to make it ourselves. So this is the recipe we’ve been using ever since. I hope you like it!

Ingredients

Here’s what you’ll need to make this garlic mashed potatoes recipe.

• Potatoes. I use yukon potatoes, either red or white. I like the smooth texture but sometimes it can be a little more dense. Use extra milk to make them lighter.
• Minced garlic. Using fresh cloves adds a nice touch vs garlic powder. Reduce the garlic if you don’t want it real garlicky.
• Romano cheese. Use grated cheese. You can also use Parmesan cheese but increase the quantity a little.
• Butter
• Whole milk. Avoid using skim or low fat milks. These are too watery and will reduce the creaminess you get from whole milk.
• Cracked black pepper. This is optional.
• Salt. I never add extra salt with this recipe due to the Romano cheese, but if you want to then I recommend adding it at the end when taste testing it.

Step by Step Instructions

Here are the steps for making this recipe. For exact measurements check the recipe card further below. Don’t forget you can also watch the video I created for you.

Step 1. Peel and chop the potatoes into 1″ inch cubes. then boil the potatoes until they are very tender.

Step 2. Bring a large pan of water to a rolling boil and add the chopped potatoes. Boil until they are very tender and soft when pierced with a fork. They should not be water-logged.For my potatoes it usually takes about 15 minutes.

Step 3. Drain the potatoes and place in a large bowl for mixing.

Step 4. Add in the minced garlic, Romano, whole milk, butter and black pepper and salt (if using).

Step 5. Use a mixer (handheld or stand mixer) to blend the potatoes until creamy and smooth.

PRO TIP: If the potatoes seem too dense or dry, add more milk 1/8 cup at a time.

Step 6. Top with some chopped fresh parsley and mix slightly with spatula or spoon. This is optional.

Step 7. Transfer to serving bowl and serve warm.

Recipe Video

Recipe Card

Garlic Mashed Potatoes

These garlic mashed potatoes are loaded with flavor thanks to the Italian cheese and fresh garlic! This is an easy and delicious side dish that goes great with chicken, beef or other meats and vegetables.

5 from 1 vote

Print Rate

Course: Side Dish

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 288kcal

Author: Liz

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Ingredients

• ▢ 2 lb potatoes 6-8 medium sized potatoes
• ▢ 2 minced garlic cloves use 1 clove for a milder flavor
• ▢ 1/2 cup grated Romano cheese if using Parmesan, increase by 1/8 cup
• ▢ 1/3 cup whole milk
• ▢ 3 Tbsp butter
• ▢ 1/8 tsp cracked black pepper optional
• ▢ 1/8 tsp salt optional
• ▢ 1/8 cup chopped parsley optional

Instructions

• Peel and chop the potatoes into 1" inch cubes.
  2 lb potatoes
• Bring a large pan of water to a rolling boil and add the chopped potatoes. Boil until they are very tender and soft when pierced with a fork. They should not be water-logged.

  For my potatoes it usually takes about 15 minutes.
• Drain the potatoes and place in a large bowl.
• Add in the remaining ingredients.
  2 minced garlic cloves, 1/2 cup grated Romano cheese, 1/3 cup whole milk, 3 Tbsp butter, 1/8 tsp cracked black pepper , 1/8 tsp salt
• Use a mixer (handheld or stand mixer) to blend the potatoes until creamy and smooth.
• If the potatoes seem too dense or dry, add more milk.
• Top with some chopped fresh parsley and mix slightly.
  1/8 cup chopped parsley
• Transfer to serving bowl and serve warm.

Notes

Nutritional data are estimates based on API calculations. 

• If using a hand mixer, mash the potatoes slightly first because if you turn the mixer on right away, the potatoes may fly out of the bowl a bit. I just used the mixer to do this, then turned the mixer on. 
• Mashing by hand or using a mixer is totally up to you. I like the mixer because it incorporates the garlic and cheese more evenly. 
• 2 cloves of garlic can be overpowering for people who aren’t crazy about garlic. So start with 1 clove and taste test. I love the 2 cloves, but for a mild hint of garlic, start with one.
• If your potatoes are too dense, add more milk and then mix again. Add about an 1/8 cup each time if you are uncertain.
• This recipe goes great with roasted vegetables and meat dishes.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 290mg | Potassium: 1015mg | Fiber: 5g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 48mg | Calcium: 193mg | Iron: 2mg