Parmesan Mashed Potatoes with Olive Oil, Garlic, & Parsley

These Parmesan Mashed Potatoes are creamed with olive oil, roasted garlic, & fresh parsley – and they will outshine your traditional mashed potato recipe by a long shot!

Mashed potatoes are the ultimate food in my house – at least as far as my 4 year old in concerned!

If you asked him if he’d rather have chocolate cake or mashed potatoes, that little booger would choose the potatoes in a heartbeat!

He has even been known to grab a potato and bring it to me – and just expect me to whip him up a batch of that mashed tatery goodness.  Little man is lucky he’s so darned cute! 😉

He’s been a fan ever since he was a baby, but back then – he refused to eat any potatoes that had skin in them.  If he saw even a glimpse of skin, he’d say ‘EWWWWW!!’ and make me pick it out before proceeding to finish his food.  It’s quite a blessing he no longer cares if there is skin in them or not or not because his Mama’s favorite thing to do is definitely not peeling potatoes.

Usually when I make my taters, they get creamed up with a bunch of butter – but recently Pompeian Olive Oil came to me with a challenge in honor of August being National Olive Oil Month…. Make a recipe that I normally use butter in, & replace it with olive oil.  Yep – you guessed what dish I made.  Taters all the way!

I went all mad scientist in the kitchen – and started pulling stuff from my fridge & pantry that I thought sounded good with olive oil & potatoes.  Parmesan cheese, fresh parsley, roasted garlic, cream – yes, yes, yes…. this was going to be GOOD!  This chick was a little bit too excited.

And it was good.  So, so good.  And 4 year old approved too!  When a dish gets a thumbs up from the toddler, then you know you have a winner.  My entire family inhaled this one – and I will definitely be making it again & again.  Try this y’all – it’s going to be a favorite in your home too!

Here’s what you need:

First, start off by roasting your garlic if you haven’t already.  You can also use a heaping amount of garlic powder if you don’t feel like roasting garlic at the moment – I won’t judge you.  In fact, I’ll even look the other way.

After your garlic is all roasted – or your garlic powder has been pulled out from the drawer…. It’s time to start boiling those ‘taters. I use red skin, because hello – I don’t have to peel those suckers!  And again, contrary to popular belief – peeling potatoes is not my favorite thing to do.

Boil 5 pounds of red potatoes that have been cut into 2 inch chunks in enough water to cover until fork tender. Drain the water away, and put the potatoes back in the pot on medium.  Mash them best you can with a potato masher to release some of the steam.

Pour in 3 cups of heavy cream.

Mash, mash, mash those taters.  Get the cream all incorporated and the potatoes broken down.  Then stir to finish combining if need be.

Stir in 1/2 pound of Parmesan cheese & your mashed roasted garlic OR garlic powder.

Stir in 1/4 cup of chopped fresh parsley.

Begin drizzling in 1/4 cup of olive oil – slowly, while stirring. Drizzle in some olive oil, stir well – and continue this process until all the olive oil in combined.  This will ensure it all gets mixed in evenly.

Season with salt & pepper to taste.

Scoop the mashed potatoes into your serving bowl.  Garnish with chopped fresh parsley & a little drizzle of olive oil, if desired.

I loved the mashed potatoes so much with olive oil instead of butter.  In fact, they had even more flavor than the ones I make with butter – and I know it’s the olive oil that created that extra flavor punch.

Pompeian is asking you to take the same pledge I did by creating this recipe.  Replace the butter in your cooking with olive oil to celebrate National Olive Oil Month.  In fact, they are randomly pulling 1,000 people who take this pledge to win a bottle of free olive oil plus a free movie rental.  So, head over to their Facebook page & get your name in for a chance to win.  With a 1,000 people being picked, you chances are really good!

To help you switch out your butter with olive oil, check out this fabulously helpful conversion chart.  I actually saved this image to my computer & printed it out so I could hang it on my fridge.  🙂

Disclosure: I was compensated by Pompeian Olive Oil for this post/recipe. All opinions & general ramblings expressed are my own.

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Parmesan Mashed Potatoes w/ Olive Oil, Garlic, & Herbs

Ingredients

• 5 pounds red skinned potatoes chopped into 2 inch pieces
• 2 heads roasted garlic mashed - or 3-4 tablespoons of garlic powder
• 3 cups heavy cream
• ½ pound Parmesan cheese
• ¼ cup chopped fresh parsley
• ¼ cup Pompeian olive oil I love the Mediterranean blend!
• salt & pepper to taste
• additional olive oil to drizzle & fresh chopped parsley to garnish optional

Instructions

• Boil the potatoes in enough water to cover until fork tender. Drain. Place the potatoes back into the pot on medium, and mash best you can with a potato masher to release the steam. Pour in the heavy cream, & finish mashing the potatoes. Stir the mixture to combine. Stir in the Parmesan cheese, garlic, & fresh chopped parsley. Drizzle in the olive oil, a little at a time - stirring after each drizzle, until all the olive oil is combined. Season with salt & pepper to taste.
• Scoop into your serving vessel; drizzle with olive oil & sprinkle on chopped parsley to garnish if desired.