Garlic Parmesan Mashed Potatoes and Gravy
Creamy Garlic Parmesan Mashed Potatoes and Gravy are buttery, cheesy, and full of flavor, perfect for Thanksgiving and holiday dinners.
I have yet to meet a potato that I didn’t like. I love potatoes of all shapes, sizes, and styles of preparation. Garlic Parmesan Mashed Potatoes and Gravy might just be at the top of that list! This recipe will turn your favorite spuds into a delicious bowl of creamy mashed potato goodness that is drowning in a sea of gravy.
My husband, Kale, absolutely loves garlic mashed potatoes. When we go out to our favorite date spot, he is guaranteed to order them every single time. It only took me a couple of times to see how excited he gets when they come to the table to realize I should be making these at home. I am happy to report that these Garlic Parmesan Mashed Potatoes and Gravy are 100% husband approved, and I just know your family will love them too! This recipe is one of my favorites to make as a side for our Sunday dinners, holiday dinners, and any special occasion when we’re in the mood for homemade comfort food.
Craving more? Find more top-loved potato recipes here and Thanksgiving recipes here.
GARLIC PARMESAN MASHED POTATOES AND GRAVY
A large bowl of mashed potatoes on the dinner table just feels like home to me, and this homemade garlic mashed potatoes recipe checks all the boxes. Tender russet potatoes are boiled and mashed with butter, milk, sour cream, and Parmesan cheese, then seasoned with garlic, salt, and pepper for a comforting, cheesy taste. The accompanying homemade gravy is silky and savory, made with butter, flour, milk, water, and chicken bouillon, seasoned with a touch of pepper to complement the mashed potatoes perfectly. This classic pairing is ideal for Thanksgiving, holiday feasts, or any meal that calls for indulgent, flavorful comfort food. Pair it with my Perfect Pot Roast or Crock Pot Turkey for a quintessential family meal.
Find my expert tips on how to make garlic parmesan mashed potatoes and gravy below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Garlic Parmesan Mashed Potatoes and Gravy Recipe:
- Creamy & Flavorful: The combination of butter, milk, sour cream, and Parmesan cheese makes these mashed potatoes irresistibly smooth and rich.
- Garlic Goodness: A touch of garlic powder adds savory depth and the perfect balance of flavor.
- Homemade Gravy: Made from scratch with butter, flour, milk, and chicken bouillon for a silky, comforting finish.
- Perfect Holiday Side Dish: A must-have side for Thanksgiving, Christmas, or any festive dinner spread.
- Classic Comfort Food: Easy to make, hearty, and guaranteed to have everyone coming back for seconds.
Ingredients
Mashed Potatoes
- 2 ½ pounds russet potatoes, peeled and cubed
- 1/4 cup salted butter
- 1/4 cup milk
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Gravy
- 1/2 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups water
- 1 cup milk
- 3 chicken bullion cubes
- 1/4 teaspoon pepper
Instructions
For The Mashed Potatoes
Boil potatoes in a large pot of salted water for about 15 to 20 minutes or until fork tender. Drain water.
Place potatoes back in pot. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, garlic powder, salt and pepper. Mix until well combined.
For The Gravy
Melt butter in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bullion cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.
Serve over mashed potatoes. Enjoy!
Servings
Serves 6.
Storage and Reheating
Store mashed potatoes in an airtight container in the refrigerator for 3–4 days, and keep the gravy separate for up to 3 days. Both can be frozen. Mashed potatoes for up to 2 months, gravy as well, though it may need extra whisking when reheated. To reheat, warm the potatoes in the microwave or on the stovetop with a splash of milk, stirring until creamy.
Reheat the gravy separately in a saucepan or microwave, whisking until smooth, then serve over the mashed potatoes.
Holly’s Tips for The Best Garlic Parmesan Mashed Potatoes and Gravy:
- Avoid Overcooking Potatoes: Boil until just fork-tender to keep your mashed potatoes smooth and not watery.
- Mash While Hot: Mash immediately after boiling and gradually mix in butter, milk, and sour cream for perfect creaminess.
- Season To Taste: Adjust garlic powder, salt, and pepper to make your mashed potatoes and gravy flavorful and perfectly balanced.
- Make It Your Own: For a smooth and creamy texture, peel the potatoes. If you prefer a little more texture, keep the skins on a few potatoes.
- Whisk Gravy Constantly For A Smooth Finish: Prevent lumps in your homemade gravy by whisking continuously as you add milk and water.
- Make-Ahead Tips: Both mashed potatoes and gravy can be prepped ahead for Thanksgiving or holiday dinners; add extra milk when reheating for creamy results.
- Presentation Tip For Holiday Dinners: Serve mashed potatoes with gravy poured on top just before serving for a visually appealing and indulgent side dish.
Frequently Asked Questions:
Yes! You can prepare the mashed potatoes and gravy a day in advance and store them in airtight containers in the refrigerator. Reheat mashed potatoes with a splash of milk for creaminess and warm the gravy separately on the stovetop or in the microwave.
Yes. I recommend using russet, yellow, or Yukon gold potatoes for this recipe.
For thicker gravy, simmer a few extra minutes until it reaches your desired consistency. For thinner gravy, gradually whisk in more milk or water until smooth. If you want to change up the gravy recipe, you can replace the chicken bouillon cubes with beef bouillon if you prefer a brown gravy instead.
Substitute butter with a plant-based alternative, milk with almond or oat milk, and sour cream with a dairy-free version to make creamy garlic Parmesan mashed potatoes suitable for dairy-free diets.
To make this Garlic Parmesan Mashed Potatoes and Gravy recipe gluten-free, simply swap the all-purpose flour in the gravy for a gluten-free flour blend, cornstarch, or arrowroot powder (mix 1–2 tablespoons with cold water before whisking in). Ensure your chicken bouillon cubes are labeled gluten-free. The mashed potatoes are naturally gluten-free, so no changes are needed there, giving you the same creamy, cheesy, and flavorful results safely.
Similar Recipes
Craving something similar? Try my Crock Pot Creamy Mashed Potatoes next.
Wanting a party appetizer? My Twice Baked Potato Casserole features baked mashed potatoes, topped with cheese and bacon.
Looking for something different? My Taco Potatoes are baked potatoes topped with taco meat, lettuce, tomatoes, sour cream, and cheese.
Looking for an easy weeknight meal? My Loaded Baked Potato Soup is a hearty and delicious potato soup topped with bacon, cheese, and green onions.
Wanting something more hearty? My Loaded Chicken and Potato Casserole features seasoned potatoes and chicken baked together with cheese and bacon, topped with green onions.
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Garlic Parmesan Mashed Potatoes and Gravy
Ingredients
Mashed Potatoes
- 2 ½ pounds russet potatoes peeled and cubed
- 1/4 cup salted butter
- 1/4 cup milk
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Gravy
- 1/2 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups water
- 1 cup milk
- 3 chicken bullion cubes
- 1/4 teaspoon pepper
Instructions
For The Mashed Potatoes
- Boil potatoes in a large pot of salted water for about 15 to 20 minutes or until fork-tender. Drain water.
- Place potatoes back in pot. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, garlic powder, salt and pepper. Mix until well combined.
For The Gravy
- Melt butter in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bullion cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.
- Serve over mashed potatoes. Enjoy!
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How many cups is 2 1/2 pounds of potatoes?
About 5 cups….
These are so good!!! Gravy was good on the pork chops I made to go with the potatoes.
Hi Holly! I made these today for the second time, and they are so GOOD! Today was the first time making the gravy, however I did have trouble getting it to thicken, and ended up adding 2T. Cornstarch to it.
Delicious food!
Hello holly. I made this today, really good. Why HAVEN’T i used my hand mixer before i just don’t know. Game changer, smooth and creamy!!!
how long do you boil the potatoes?
Boil potatoes for about 15 minutes or until fork tender. 🙂