Let’s Chat About Garlic Parmesan Mashed Potatoes and Gravy

Alright, picture this: it’s rainy, I’ve got socks so old they should probably have their own ZIP code, and the family’s hovering in the kitchen like a flock of hopeful seagulls. That’s when I make my famous (okay, semi-famous) Garlic Parmesan Mashed Potatoes and Gravy. It’s basically a dinner hug—you know, when carbs and creamy things get together and just… work their magic? Truth be told, these mashed potatoes saved me once from a deeply questionable holiday turkey (which, as you can imagine, is a tale for another time. Let’s just say smoke alarms were involved, and not in a good way.)

Why You’ll Love This (No, Really)

I make this when, well, the day has done a number on me and I want something that tastes like winning the comfort food lottery. My family loses their minds over this dish (especially my brother, who claims he “doesn’t really like potatoes” and then eats half the bowl himself—yeah, okay). And honestly, when the garlic starts sizzling in butter, the whole house smells like some sort of magical bakery meets Italian restaurant, so if you’re trying to impress guests, this’ll do it. (Don’t ask me how many times I tried using margarine instead of butter—never again. Trust me on that front.)

What You’ll Need (and What I Sometimes Swap)

2 lbs potatoes (classic Yukon Gold is my go-to; I’ll use russet if that’s all I have, or red potatoes when they’re on sale—but you need a bit more elbow grease to mash those)
4 cloves garlic (or more if you’re a garlic fiend—sometimes I just go wild, nobody’s judging here)
1/3 cup grated Parmesan cheese (shaved Parm is fine too, but avoid that powdered stuff if you can)
4 tablespoons butter (salted or unsalted, I just use what’s on hand)
1/2 cup milk (I’ve subbed in half and half, or even a splash of cream when I feel like living dangerously)
Salt & pepper (I eyeball it, then taste, then add more—don’t tell my doctor)
For the Gravy:
2 tablespoons butter
2 tablespoons flour (AP flour is what I use—once tried almond flour… it was, uh, not great… more on that later!)
2 cups chicken or veggie broth (Better Than Bouillon is my favorite, but honestly, store brand works in a pinch)
1 teaspoon garlic powder (optional, but I rarely skip it because, well, garlic)

How To Make It (With a Few Side Notes)

Boil the potatoes. Chop your potatoes into chunks—not perfect cubes, just even-ish so they cook together. I leave the skins on half the time out of laziness, or, ahem, “because nutrition.” Cover with cold, salted water and bring to a boil (watch out for that foam, it can attack faster than you’d think!). Simmer till fork-tender. Usually takes me about 15-20 minutes, but I always poke a piece or two along the way.
Sauté garlic in butter. (This is my favorite part.) In a small pan, melt butter, then add that chopped garlic; let it get golden and so fragrant your neighbors might knock on the door. Don’t let it go brown; there’s no coming back from burnt garlic.
Mash & mix. Drain the potatoes and toss them back in the pot. Pour over the garlic-butter mixture, add Parmesan, and get mashing. I use a big old masher, but a fork works too—just takes longer (and you’ll get an arm workout, bonus!). Add milk a little at a time. Keep mashing until it’s creamy but still has some personality, not gluey. Taste for salt and pepper—this is where I do a bit of quality control. You know, for science.
Make the gravy. In a saucepan, melt butter and whisk in flour. Let it get a bit golden (just a minute or two; if you wander off to check your phone, you will regret it—ask me how I know). Gradually whisk in broth, then add the garlic powder. Simmer till thickened, stirring often. If it looks lumpy, keep whisking—it always smooths out (or just label it ‘rustic’, that’s my trick).
Serve. Scoop a glorious mountain of mashed potatoes on a plate, make a little well (like a potato volcano!), and pour on the gravy. Stand back and enjoy the applause—or eat it quietly in your pajamas, which is probably better anyway.

Stuff I’ve Learned (the Hard Way)

Don’t skip salting the water—the potatoes just taste flat without it. I forgot once and ended up eating a whole bowl anyway but… meh.
If you mash too much, things can get gluey (think kindergarten paste). Just stop when it’s mostly smooth—some lumps are a good thing, in my book.
If your gravy’s too thin, just simmer longer. Or if it’s too thick, splash in a bit more broth. There’s a sweet spot, but honestly, who’s measuring?

My Experiments (& Not All of Them Worked)

One time I swapped all the butter for olive oil—good, yes, but kind of missed the richness. That said, I’d totally do half and half next time.
I tried using heavy cream for the milk; it was so rich I could only eat a few bites, but wow, it was luxurious (maybe for holidays only?).
About that almond flour gravy—I wouldn’t recommend it. It tasted… off. Maybe, on second thought, if anyone cracks the code, let me know?

Tools I Use (But You Can Improvise)

Potato masher (I’ve used a fork or even a clean mug in a pinch; the masher just makes life easier)
Saucepan (for the gravy, but a deep frying pan works too)
Wooden spoon & whisk (I’ve used a fork here too—less satisfying, but whatever works!)

Garlic Parmesan Mashed Potatoes and Gravy

How I Store Leftovers (If They Make It That Long)

Just scoop everything in an airtight container, keep it in the fridge, and reheat gently—add a splash of milk to the potatoes if they stiffen up. To be honest, though, in my house these leftovers tend to “vanish” overnight. I blame the late-night snackers (myself included).

How We Serve It (Old Habits Die Hard)

Okay, so this is where family tradition kicks in—I always serve these with roast chicken or, when we’re feeling fancy, with meatloaf. Sometimes I just pile it next to roasted veggies and call it dinner. Oh! And, growing up, my dad would sometimes put a fried egg on top the next morning (don’t knock it ’til you’ve tried it).

If I Could Go Back: Pro Tips From Mistakes

Don’t rush the garlic—it needs to toast, not burn. I once tried to hurry and ended up with a bitter mess.
Add the milk gradually; dumping it all in sets you up for potato soup. Trust me, that’s one meal I’m still teased about.
Always taste before serving. I once mixed up the sugar and salt (long story, but my face said it all).

Your Burning Questions (Or, Things Friends Actually Ask Me)

Can I skip the Parmesan?
Totally, but it won’t be quite the same. You could try a sharp cheddar—though it changes the vibe a bit! Maybe good, maybe odd?
What’s the best potatoes for mashing?
Yukon Gold is hands-down my fav; red potatoes work too (more waxy, less creamy), and russets if you want it super fluffy (but maybe a bit bland if you don’t add extra flavor).
Is it okay to make this ahead?
Yep! Actually, I think mashed potatoes taste better the next day—I just reheat with a splash of milk or broth. Sometimes I even plan for leftovers because of this.
Can I freeze it?
Mmm. You can, but the texture changes, gets a bit weird, but edible. Reheat gently. It’s not my favorite, but some folks swear by it.
What if I don’t have a potato masher?
Use a fork! Or a big sturdy mug, if you’re brave. Just takes some muscle. But hey, free workout, right?

Oh—before I forget, if you need step-by-step gravy advice, this Bon Appetit guide is great, and for potato wisdom, Serious Eats really gets deep into the science (sometimes more than I need, honestly). Happy mashing—let me know how yours turn out, or if you’ve got a secret trick I should try. Food’s just better when we all get a bit messy.