After perfecting how to cook a medium-rare steak at home, the only logical next step was to perfect Steakhouse-style Garlic Parmesan Mashed Potatoes to go with them! These creamy, flavorful mashed potatoes are incredibly easy to make and are the perfect side for a special family supper.
Steakhouse-Style Garlic Parmesan Mashed Potatoes Recipe
This recipe is for all of my fellow steakhouse lovers who crave a perfectly cooked steak with all of the sides… but balk at the thought of the giant bill that always accompanies those meals.
Whether you’re making steak for the whole family or preparing a special date night menu, these garlic mashed potatoes are a super easy side dish that allow you to focus on cooking the perfect steak (and possibly some Bernaise sauce or Blue Cheese Sauce) while knowing that you’ll have creamy, delicious, melt-in-your-mouth mashed potatoes alongside.
The starchy potatoes pair exquisitely with the acidity and sweetness of the toasted garlic and the saltiness of the Parmesan, and since we’re going for indulgent comfort food, this recipe incorporates that gorgeous trifecta of triple fat (sour cream, milk and butter) to make these potatoes incredibly creamy while keeping them light and not-too-dense.
I guarantee that after you make these perfect garlic parmesan mashed potatoes, you’ll never see the point of paying for a steakhouse meal again.
Plus, these potatoes are easy enough that you can make them anytime you want some really good mashed potatoes – from busy weeknights to holidays.
Tips for the BEST Garlic Mashed Potatoes
- Boil the potatoes only until fork-tender, as over cooking them can cause them to absorb more water and become soupy
- Leave on the skins for an authentic steakhouse texture
- Use fresh garlic that you slice or smash, as minced garlic may burn quickly and result in crispy little flakes all throughout your mashed potatoes
- Use real Parmesan cheese – preferably cheese that you shred yourself, as pre-shredded contains cornstarch to stop the cheese from sticking which also stops it from melting perfectly (and never ever use that nasty powdered “Parmesan” in a shaker can – it’s to be reserved for pizza dives, only)
- Don’t over beat the potatoes, as this will take them from light and creamy to goopy
- Use full-fat milk, sour cream and cheese for the best, creamy texture and flavor
Variations for Garlic Parmesan Mashed Potatoes
There are so many ways to customize this recipe to your personal tastes:
- use a potato masher instead of an electric mixer if you like a chunkier texture
- peel the potatoes if you don’t want the texture of the skins
- swap out the Parmesan cheese for your own personal favorites
- add some jalapeños when cooking the garlic for added heat
- add the butter to the stockpot and allow it to cook to a caramel brown color to make browned butter garlic mashed potatoes (instead of adding after the potatoes are added back in)
- turn leftovers into potato cakes
- swap out the salt and pepper for different seasoning mixes – our homemade ranch seasoning would be delicious in this recipe!
Can garlic parmesan mashed potatoes be made the day before? Yes, in fact the flavor develops even more after a day or two of sitting in the fridge. You may need to add additional sour cream or milk when reheating on the stove, if the potatoes seem to have lost a bit of their creamy texture in the fridge.
Can garlic parmesan mashed potatoes be frozen? While I do personally find a bit of the texture is lost with freezing, if you really need to freeze this recipe you can prepare it with half of the milk and sour cream and none of the Parmesan cheese. Store in ziptop freezer bags or your favorite freezer containers until a day before you are ready to serve. (This set of freezer containers is a crazy bargain.) Allow the potatoes to thaw out in the fridge before reheating on the stove and adding the remaining milk, sour cream and Parmesan cheese.
What potatoes are best for mashed potatoes? Higher starch potatoes will mash up smoother and fluffier. Most packaged potatoes will indicate on the bag what they are best used for – you’ll want Russet, Yukon Gold, Maris Piper, Desiree or King Edward potatoes. Red potatoes can also work and will result in a creamier mash.
More Steakhouse Favorites
- Perfectly Cooked Medium-Rare Steak
- Steakhouse-style French Fries
- Cream Style Corn
- Creamed Spinach
- Blue Cheese Sauce for Steak
- Steak Oscar (with Bearnaise sauce and crab meat)
- Lobster Thermidor
- Lobster Bisque
Garlic Parmesan Mashed Potatoes Ingredients
- Potatoes, scrubbed and diced
- Water, as needed
- Garlic, smashed and sliced
- Salt and Pepper, to taste
- Whole Milk
- Sour Cream
- Parmesan Cheese, grated
- Chives, diced
Scroll down to the printable recipe card for full measurements.
Tip: don’t over beat the potatoes if using an electric mixer, as they can quickly go from smooth and creamy to gooey.
Kitchen Tools You May Find Helpful
- Stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring this recipe from the stove to the oven
- Measuring cups and spoons
- Sharp kitchen knife
- Potato Masher or Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cutting Board
How to Make Garlic Parmesan Mashed Potatoes
Scrub and dice the potatoes, leaving the skins off for texture.
Place the diced potatoes in a large stockpot and cover with water.
Bring to a boil over high heat, and then reduce heat to medium and continue to cook until potatoes are fork tender. Stir occasionally.
Drain the potatoes in a colander and return the stockpot to the burner.
Let any water steam off of the stockpot, then add 1 Tablespoon of the butter.
Once the butter is melted and hot, add the smashed garlic and cook for 2 minutes before removing from heat.
Add the potatoes back to the stockpot, followed by the remaining butter, salt, pepper, milk, sour cream, Parmesan cheese and chives.
Use a potato masher or electric mixer to mash the potatoes.
Serve hot, with additional butter, chives and seasoning, if desired.
Grab your free printable for our garlic parmesan mashed potatoes recipe:
- 3lb potatoes, scrubbed and diced
- Water, as needed
- 1/4 cup butter
- 6 cloves garlic, smashed and sliced
- Salt and Pepper, to taste
- 1 cup whole milk
- 1/2 cup sour cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup chives, diced
- Scrub and dice the potatoes, leaving the skins off for texture.
- Place the diced potatoes in a large stockpot and cover with water.
- Bring to a boil over high heat, and then reduce heat to medium and continue to cook until potatoes are fork tender. Stir occasionally.
- Drain the potatoes in a colander and return the stockpot to the burner.
- Let any water steam off of the stockpot, then add 1 Tablespoon of the butter.
- Once the butter is melted and hot, add the smashed garlic and cook for 2 minutes before removing from heat.
- Add the potatoes back to the stockpot, followed by the remaining butter, salt, pepper, milk, sour cream, Parmesan cheese and chives.
- Use a potato masher or electric mixer to mash the potatoes.
- Serve hot, with additional butter, chives and seasoning, if desired.
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Amount Per Serving: Calories: 364Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 39mgSodium: 234mgCarbohydrates: 53gFiber: 5gSugar: 5gProtein: 9g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these creamy garlic parmesan mashed potatoes as much as mine does! It’s the perfect comfort food to pair with so many different meals!