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Garlic Parmesan Mashed Potatoes

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There are two glorious things in life that should never be taken for granted: garlic and cheese. When you combine the two, you get a sublime magical package of heavenly flavor delivered straight to your taste buds.

Then you add the carbs (because cheese and garlic need a bowl), and you get garlic and Parmesan mashed potatoes.

There’s probably a dozen variations of these garlic parmesan mashed potatoes that I’ve made, but this one is my current favorite.  We attended a friend’s holiday party last month, and they asked that we bring some sort of side.

I knew they were making Chateaubriand, prime rib, and lobster risotto … so I HAD to bring potatoes to go with the red meat.  Had to.

These garlic parmesan mashed potatoes are the only mashed potatoes we want to eat! They’re creamy and comforting and perfect for eating by the spoonful or smothering in gravy.

We’ve made many varieties of mashed potatoes over the years and we have a couple of tricks. First, we boil the garlic with the potatoes in the pot to infuse them with lots of garlic flavor. We also reserve a bit of the cooking water to loosen them up and make them extra creamy.

We like our mashed potatoes a bit rustic so we use a potato masher, but you can use a potato ricer to make them silky smooth. They’re delicious as-is or sprinkle in some fresh herbs like thyme or rosemary for added herbaceous flavor.

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