Mar 6, 2012

Recipe for: Garlic, Sage & Parmesan Creamy Mashed Potatoes

From the kitchen of: Isabel     Total time: 30 min     Makes: 6-8 servings

Potatoes are my thing. I just absolutely love them. However it’s prepared, I will eat it. French fried. Mashed. Croquette-style. Hashed. Scalloped. Roasted. Seriously, anyway. Just ask Jared how obsessed I am with potatoes. I’ve never met a style of potato I didn’t enjoy eating and I find it ironic that I don’t even have a mashed potato recipe on Pretty Tasty Things. Until now. I’ve eaten and made mashed potatoes a million times, and found that the best way to infuse flavor in mashed potatoes is in the cream. The cream is the base to any mashed potato and while the cream heats over the stove, add whatever flavors you enjoy. I decided to use garlic and sage, allowing these bold flavors to steep in the cream. With Gold potatoes rather than Russet, the end result is a creamy texture with wonderful hints of garlic, sage and Parmesan cheese.

7 gold potatoes
1 cup milk
1 cup heavy cream
4 large garlic cloves, crushed
2 sage leaves
1/4 grated Parmesan cheese
3 tablespoons butter
2 teaspoons salt

1. Boil potatoes.
Bring to a boil a large pot of water seasoned with one teaspoon of salt. While the water is heating, prep the potatoes. Peel, rinse and chop the potatoes to large chunks relatively all the same size. When the water reaches a boil, gently place the potatoes into the pot and allow to cook until fork tender. Roughly 20-25 minutes depending on size.

2. Infuse cream. Meanwhile, in a small saucepan, combine the milk, heavy cream, crushed garlic and sage over medium-low temperature. Allow the ingredients to infuse for 20 minutes stirring occasionally to prevent burning. Lower temperature if the milk begins to bubble up.

3. Make mashed potatoes. Once the potatoes are fork tender, drain the water and return the potatoes to the pot. Allow the potatoes to steam in the pot for 30 seconds over low temperature in order for the water to evaporate. Using a potato masher, mash the potatoes thoroughly. Gradually add the garlic/sage cream mixture in several intervals mashing in between until you’ve reached a creamy consistency. You may not need to use all the milk. I had a little left over that I did not use. Afterwards, add the Parmesan cheese, and season with butter, salt and pepper. Mix well and serve hot sprinkled with a little more Parmesan cheese.

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  • OOOOOOO….I never thought to heat the cream with the herbs. Good idea! I always just pour the cream and garlic in once I’ve mashed it but this would definitely be better. Thanks!

    • Isabel

      Ohhh yea Laila, heating the cream with the herbs is def the way to go. I think the heat allows the herbs to release its’ flavors much better than just adding it at the end. Like making tea. Def try this way, I think you’ll enjoy it!

  • […] GARLIC & PARM MASHED POTATOES: I got two secrets to the perfect mashed potatoes. One, use gold potatoes. They have a great consistency when mashed. Two, simmer milk/heavy cream […]

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