Garlic Parmesan Mashed Potatoes & Vegetarian Gravy
My favorite way to take mashed potatoes over-the-top: a whole head of roasted garlic & a big handful of parmesan! Plus simple, no-drippings-needed gravy.
Ingredients
Garlic Parmesan Mashed Potatoes
- 4 lb. russet potatoes diced
- 1 head garlic
- 1/2 cup butter browned
- 1 cup heavy cream
- 5 oz. parmesan grated
- salt & pepper to taste
Vegetarian Gravy
- 4 T. butter
- 1 large onion diced
- 1 T. fresh rosemary minced
- 1 T. fresh thyme minced
- 1/4 cup flour
- 1/2 cup white wine
- 2 cups garlic or vegetable broth
Instructions
Garlic Parmesan Mashed Potatoes
- Preheat oven to 350°F.
- Cut off the top of the garlic head to expose the cloves. Drizzle generously with olive oil and set on a foil-lined rimmed baking sheet. Roast at 350° until completely soft and browned, about 45 minutes.
- While garlic is roasting, add diced potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until tender, about 20 minutes.
- When potatoes are done, drain and transfer to a large mixing bowl. Use a potato masher or stand mixer paddle to mash potatoes.
- When garlic is done, squeeze cloves out of the husk and mash well. Add to potatoes.
- Add browned butter, cream, and parmesan to potatoes and whip until smooth and creamy. Season with salt & pepper to taste.
Vegetarian Gravy
- Melt butter over medium heat in a medium pot. Saute onion and garlic until onion is translucent. Add rosemary & thyme and cook for another minute until fragrant.
- Reduce heat to low and whisk in flour. Cook until light brown, then whisk in wine, scraping any browned bits off the bottom of the pot.
- Slowly whisk in broth a little at a time, stirring constantly to keep the gravy smooth.
- Bring to a simmer and let thicken to your desired consistency.
- (Optional) For completely smooth gravy, blend with an immersion blender.
Notes
For vegan-friendly gravy, substitute olive oil for the butter.