Description
This Garlic Parmesan Mashed Potatoes and Gravy recipe offers creamy, flavorful mashed potatoes infused with garlic and Parmesan cheese, paired with a rich homemade gravy made from scratch. Perfect as a comforting side dish for any meal, this recipe serves 6 and comes together in just under an hour.
Ingredients
Scale
Mashed Potatoes
- 2 ½ pounds russet potatoes, peeled and cubed
- ¼ cup salted butter
- ¼ cup milk
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Gravy
- ½ cup salted butter
- ¼ cup all-purpose flour
- 2 cups water
- 1 cup milk
- 3 chicken bouillon cubes, crushed
- ¼ teaspoon black pepper
Instructions
- Boil Potatoes: Place the peeled and cubed russet potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes or until the potatoes are fork-tender. Drain the water completely.
- Mash Potatoes: Return the drained potatoes to the pot. Using a potato masher or an electric hand mixer, mash the potatoes until smooth and creamy. Stir in ¼ cup salted butter, ¼ cup milk, and ½ cup sour cream until well combined.
- Season Mashed Potatoes: Add ½ cup grated Parmesan cheese, 1 ½ teaspoons garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper to the mashed potatoes. Mix thoroughly to evenly incorporate all flavors.
- Prepare Gravy: In a medium saucepan, melt ½ cup salted butter over medium heat. Once melted, add ¼ cup all-purpose flour and whisk continuously for about one minute until the mixture turns golden brown.
- Whisk in Liquids: Gradually whisk in 2 cups water, 1 cup milk, crushed bouillon cubes, and ¼ teaspoon black pepper. Keep stirring constantly until the mixture comes to a boil, then reduce heat to low.
- Thicken Gravy: Continue stirring the gravy over low heat until it thickens to your desired consistency, ensuring no lumps remain.
- Serve: Pour the hot gravy over the creamy garlic Parmesan mashed potatoes and enjoy this comforting side dish immediately.
Notes
- For extra creaminess, warm the milk before adding it to the mashed potatoes.
- Feel free to substitute sour cream with Greek yogurt for a tangier flavor.
- If you prefer a vegetarian option, substitute chicken bouillon cubes with vegetable bouillon cubes in the gravy.
- To make the mashed potatoes extra fluffy, use a ricer instead of a masher.
- Leftover mashed potatoes and gravy can be stored separately in airtight containers in the fridge for up to 3 days.
