Go Back

Parmesan Mashed Potatoes with Olive Oil, Garlic, & Parsley


  • 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
  • 1/2 pound Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup Pompeian olive oil I love the Mediterranean blend!
  • salt & pepper to taste
  • additional olive oil to drizzle & fresh chopped parsley to garnish optional


  • 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.