Roasted garlic and Parmesan mash

    1 hour 15 min

    These potatoes are creamy, cheesy and delicious. The roasted garlic gives the mash a wonderful depth in flavour. Serve as an accompaniment to any meal. It goes particularly well with roast chicken or turkey.

    623 people made this

    Serves: 8 

    • 6 cloves garlic, peeled
    • 4 tablespoons olive oil
    • 7 baking potatoes, peeled and cubed
    • 125ml milk
    • 4 tablespoons grated Parmesan cheese
    • 30g butter
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover and bake 45 minutes or until golden brown.
    3. Bring a large pot of lightly salted water to the boil. Add potatoes and cook until tender but firm. Drain and transfer to a large mixing bowl.
    4. Place roasted garlic, milk, Parmesan cheese and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

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    Reviews in English (424)


    These were really good. To save a little time I use minced garlic in a jar and put it in a bowl with the olive oil then put it in the microwave for 45 sec. instead of the oven. I have done this on another recipe and it turns out great. I made these for Thanksgiving and everybody loved them. They taste just like some you get at a restaurant.  -  28 Nov 2003  (Review from Allrecipes US | Canada)


    Ok, after making this side dish many times I have perfected it. 6 Cloves tossed in olive oil just to coat. Into the broiler for a few mins., well just till they brown. Meanwhile I peeled and cubed 6 medium potatoes. Into boiling water for aprox. 15 - 20 mins OR until you stick a fork into the largest potatoe and it breaks only once. I then drain and into a bowl. I add approx. 2/3 cup of milk. I then add pressed roasted garlic. Don't worry about the left over larger pieces that are in the press. The hand held mixer will beat it up. Added a few minches of salt. Then I added 3 tablespoons of marjorine. Blend it well. Last but not least I added a tablespoon of garlic spread marjorine. OMG it was to die for!!! WOW all around!!  -  12 Jun 2006  (Review from Allrecipes US | Canada)


    First let me tell you what I didn't like about this recipe. It tells you to cook the potatoes until "tender, but firm." What does that mean??? It's not like I can reach my hand in a pot of simmer water and feel the potatoes! So I guestimated 20 minutes. It came out a little mushier than I like it, so I think a time range would have helped. Also, there's not enough garlic cloves. Not much garlic flavor to this garlic mashed potatoes. I recommend doubling the garlic...probaly a whole head. Also, 45 minutes cooking in olive oil is too much. Cooked all the flavor away! I think about 25 minutes would have sufficed. And that's why I'm only giving it 4 out of 5 stars. Now onto the good stuff. I added 4 oz of cream cheese to the mix too to give it an extra creamy flavor and texture and cut back a little on the milk. I also added some garlic salt (about a tablespoon) to compensate for the nonexistent garlic flavor. I also spooned it into a baking dish, topped it with cheddar cheese and paprika and baked it for about 15 minutes on 350 degrees. It came out pretty well after I compensated for the overdone potatoes and the nonexistent garlic flavor.  -  22 Apr 2003  (Review from Allrecipes US | Canada)