Mashed Potatoes with Parmesan, Roasted Garlic, and Fresh Thyme are rich, creamy, and full of savory flavor. This upgraded version of the classic side dish is the perfect match for any comforting meal, offering both elegance and rustic warmth.
Why You’ll Love This Recipe
I love how this mashed potato recipe transforms a familiar favorite into something truly special. The roasted garlic adds a mellow, caramelized depth, the Parmesan brings a nutty richness, and the fresh thyme delivers an herbal brightness that cuts through the creaminess. It’s the kind of dish that feels right at home on both holiday tables and weeknight dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet or Yukon Gold potatoes
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Garlic (whole head, for roasting)
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Olive oil
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Unsalted butter
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Heavy cream or whole milk
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Freshly grated Parmesan cheese
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Fresh thyme leaves
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Salt
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Black pepper
Directions
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I start by preheating the oven to 400°F (200°C). I slice the top off a head of garlic, drizzle it with olive oil, wrap it in foil, and roast it for about 35–40 minutes, until the cloves are soft and golden.
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While the garlic roasts, I peel and chop the potatoes into chunks, then boil them in salted water until fork-tender—usually about 15–20 minutes.
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I drain the potatoes well and return them to the pot to dry out for a minute over low heat.
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I squeeze the roasted garlic cloves from the skins and mash them into a paste.
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I mash the potatoes with butter and warm cream or milk, then stir in the roasted garlic, Parmesan cheese, and chopped fresh thyme.
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I season with salt and black pepper to taste and serve hot.
Servings and timing
This recipe serves about 6 people. It takes around 15 minutes to prep, 20 minutes to boil the potatoes, and 35–40 minutes to roast the garlic (which I usually do at the same time). So, total time is about 45 minutes to 1 hour.
Variations
When I want even more depth, I add a bit of cream cheese for extra creaminess or substitute half-and-half for the milk. For a smoky kick, I sometimes stir in a spoonful of smoked paprika or swap Parmesan with aged Gouda. If I’m serving vegetarians, I use vegetable broth instead of milk to thin the mash and still get a rich texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stovetop with a splash of milk or cream to loosen the texture. They also microwave well—just stir halfway through heating. I avoid freezing mashed potatoes with cheese and cream, as the texture can change, but fresh leftovers are always delicious.
FAQs
Can I make these mashed potatoes ahead of time?
Yes, I often make them a day in advance and reheat gently before serving. A splash of milk and a pat of butter help bring them back to life.
What kind of potatoes work best?
I prefer Yukon Golds for their buttery texture, but Russets give a fluffier mash. Both work beautifully in this recipe.
How strong is the roasted garlic flavor?
Roasting the garlic softens its sharpness. I find the flavor mellow, sweet, and deeply savory—not overpowering at all.
Can I use dried thyme instead of fresh?
Yes, I’ve used dried thyme when I’m out of fresh. I use about 1/3 the amount, since dried herbs are more concentrated.
Is it okay to use pre-grated Parmesan?
I recommend grating it fresh for better flavor and meltability, but I’ve used pre-grated in a pinch and it still tastes great.
Conclusion
Mashed Potatoes with Parmesan, Roasted Garlic, and Fresh Thyme are the kind of side dish I turn to when I want comfort with a touch of class. They’re creamy, aromatic, and unforgettable—perfect for holidays, dinner parties, or whenever I want something extra satisfying on the plate.
PrintMashed Potatoes with Parmesan, Roasted Garlic, and Fresh Thyme
These Mashed Potatoes with Parmesan, Roasted Garlic, and Fresh Thyme are a rich, creamy side dish full of savory, comforting flavor. Roasted garlic adds sweetness and depth, Parmesan brings nutty richness, and fresh thyme gives an herbal lift—making them perfect for holidays or elevated everyday dinners.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 45 minutes to 1 hour
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling, Roasting, Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds Russet or Yukon Gold potatoes
- 1 whole head garlic
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3/4 cup heavy cream or whole milk, warmed
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Peel and chop potatoes into chunks. Boil in salted water for 15–20 minutes, or until fork-tender.
- Drain the potatoes and return to the pot. Heat briefly over low heat to remove excess moisture.
- Squeeze roasted garlic cloves from their skins and mash into a paste.
- Mash the potatoes with butter and warm cream or milk.
- Stir in roasted garlic paste, grated Parmesan, and chopped fresh thyme.
- Season with salt and pepper to taste. Serve hot.
Notes
- For extra richness, stir in a few tablespoons of cream cheese.
- Smoked paprika or aged Gouda can add depth and a smoky twist.
- Use half-and-half or vegetable broth as a milk substitute for different textures or dietary needs.
- Dried thyme can be substituted—use 1/3 the amount of fresh.
- Freshly grated Parmesan melts better and has superior flavor, but pre-grated works in a pinch.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg