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Garlic Parmesan Mashed Potatoes

An image of prepared Garlic Parmesan Mashed Potatoes made with Swanson® Chicken Broth, potatoes, garlic, light cream or half and half, butter and Parmesan cheese.
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people

It's a hack that even Ina Garten uses - toss in some peeled garlic cloves when cooking your mashed potatoes, then mash them together.  Cooking mellows out the garlic flavor so it enhances the potatoes without overpowering.  And this Garlic Parmesan Mashed Potatoes recipe uses another trick to bump up the flavor - cooking the potatoes in Swanson® Chicken Broth instead of water.  The broth seasons the potatoes during cooking (save some of the cooking broth to adjust the consistency to your taste at the end).  The finishing touches?  Cream, butter and Parmesan cheese.  A great rich and creamy side dish for the holidays, but why wait?  Make these mashed potatoes today!


  • 2 cups Swanson® Chicken Broth
  • 2 1/2 pounds Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
  • 5 cloves garlic, peeled
  • 2/3 cup light cream or half and half
  • 6 tablespoons butter, softened
  • 3/4 cup shredded Parmesan cheese


  • Tips

    • Ingredient Note: A medium-sized Yukon Gold weighs a little less than 8 ounces, so you'd need about 6 medium-sized Yukon Gold potatoes for this recipe.
    • Leftover reserved broth can be used when reheating leftover mashed potatoes or stuffing, or stirred into gravy or soup.  Use within 3 days or freeze for later.
  • Step 1

    Heat the broth, potatoes and garlic in a 3-quart saucepan over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes and garlic cloves are tender.

  • Step 2

    Drain the potatoes and garlic, reserving the broth.

  • Step 3

    Mash the potatoes and garlic with the cream, butter and cheese.  If needed, add some of the reserved broth until the potatoes reach desired consistency.  Season with salt and freshly ground black pepper.

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