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5 from 3 votes

Garlic Mashed Potatoes with Parmesan and Thyme

Try Garlic Mashed Potatoes for an updated version of a classic dish. Parmesan cheese, sour cream, and of course, garlic, add amazing flavor to a blank canvas.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: potatoes, thanksgiving
Servings: 8 servings
Calories: 190kcal


  • 3 lbs Yukon Gold potatoes large diced
  • 3 tablespoons butter
  • ¼ cup sour cream
  • 2 tablespoons Parmesan cheese grated
  • 2 large garlic cloves
  • 4-5 sprigs thyme
  • Salt and pepper to taste


  • Bring a large pot of salted water to a boil. Add the diced potatoes, and boil for 15-25 minutes, or until they can be easily pierced by a fork. (The exact cooking time will depend on the size of your potato pieces.)
  • While the potatoes are boiling, use a microplane or garlic press to create a paste out of the garlic cloves. If you don’t have either of these, chop very finely, then use the side of your knife to press the chopped garlic into a paste.
  • Remove the leaves of the thyme from the tougher stems. Discard the stems.
  • When the potatoes are easily pierced with a fork, drain them well in a colander. Add the potatoes back to the warm pot.
  • Add the butter, sour cream, Parmesan cheese, garlic, and thyme to the pot of cooked potatoes.
  • Use a spoon or spatula to combine all of the ingredients, then a potato masher to smash into your desired consistency. I like more texter versus a totally smooth mashed potato.
  • Season with salt and pepper to taste.


Note: the sour cream, cheese, and butter should all be at room temperature when added to the potatoes.


Serving: 1serving | Calories: 190kcal