This recipe for creamy mashed potatoes with roasted garlic, Parmesan, and thyme has been a centerpiece at our family table for years. I first discovered this combination on a quiet Sunday afternoon when I wanted to elevate simple boiled potatoes into something worth celebrating. The roasted garlic becomes sweet and mellow while the Parmesan adds a nutty saltiness that plays beautifully with the earthiness of the potatoes. The result is a side dish that feels luxurious yet unfussy and that always invites second helpings.

I remember the first time I served these at a holiday gathering. Guests kept asking what made the potatoes taste so special. The answer is slow roasted garlic paired with warm cream and freshly shredded cheese, finished with bright thyme for balance. The texture is lush and velvety while the flavor is layered and deeply comforting. This version is vegetarian and naturally free of gluten which makes it versatile for many gatherings.

Ingredients

• Roasted garlic: Two whole heads of garlic. Choose firm, heavy heads that feel dense in the hand. I like California or Elephant variety when available because the cloves roast up very sweet. You will slice the top to expose the cloves then roast them wrapped in foil with a tablespoon of olive oil.
• Olive oil for serving: Three tablespoons of a good extra virgin olive oil. A fruity olive oil contrasts nicely with roasted garlic. I often use a midrange Spanish or Italian bottle for consistent flavor.
• Potatoes: About three pounds one ounce of Russet or Yukon Gold potatoes. Russets give a fluffier texture while Yukon Golds yield a naturally creamy mouthfeel. Pick even sized potatoes for consistent cooking.
• Heavy cream: One and one half cups plus a teaspoon. Use full fat cream for richness. If you prefer a slightly lighter texture, half and half can be used but the result will be less silky.
• Parmesan: One cup finely shredded Parmesan cheese, about three and a half ounces. Freshly shredded cheese melts smoothly into the hot potatoes and provides a nutty umami hit.
• Butter: Four tablespoons of salted butter, room temperature. If you only have unsalted, add an extra quarter teaspoon of salt to taste.
• Salt: One quarter teaspoon to start, plus more to taste after mixing. Seasoning is best adjusted at the end while tasting warm potatoes.
• Fresh thyme: Three tablespoons of fresh leaves. Strip the leaves from stems and reserve a few sprigs for garnish. Thyme adds aromatic brightness that lifts the richness.
• Black pepper: Freshly ground to finish. A few grinds provide subtle heat and aroma.

Instructions

Roast the garlic:Preheat your oven to 200 degrees C which is 400 degrees F. Trim the top quarter inch from each garlic head to expose the cloves. Remove any loose paper skins but leave the heads intact. Place them on a sheet of foil, drizzle one tablespoon of olive oil over the exposed cloves then wrap tightly. Roast in the oven for 45 minutes until the cloves are golden and give easily under a fingertip. Allow to cool enough to handle then squeeze the softened cloves into a small bowl. Mix in three tablespoons of olive oil to make a serving infusion.Cook the potatoes:While the garlic roasts, place peeled and quartered potatoes in a large saucepan. Cover with cold water by two to five centimeters which is about one inch to two inches. Add a tablespoon of salt to the water if you like processing the salt early. Bring to a vigorous boil then reduce just enough to maintain a steady simmer. Cook for 15 to 20 minutes until a fork slides into the largest pieces with little resistance. Avoid overcooking which makes potatoes waterlogged and gluey.Drain and mash:Drain the potatoes thoroughly and return them to the warm pot or a heatproof bowl. Use a potato masher for a slightly rustic texture or a ricer for an ultra smooth finish. Work while the potatoes are hot so they absorb the warmed cream and butter fully.Warm the cream and combine:In the empty warm pot gently heat the heavy cream until it is warm but not boiling. Add the mashed potatoes to the pot with the warm cream then stir in the Parmesan, butter, and the quarter teaspoon of salt. Keep the heat low to medium and stir constantly for about five minutes until everything is fully incorporated and the texture is creamy. Taste and adjust seasoning. If the mixture feels too stiff add extra warm cream one tablespoon at a time.Finish and serve:Transfer the mashed potatoes to a serving dish. Swirl in the garlic infused olive oil or additional melted butter for shine. Scatter roasted garlic cloves across the top, sprinkle fresh thyme leaves, and finish with freshly ground black pepper. Serve immediately while warm.

Storage Tips

To store leftovers keep the potatoes in an airtight container and refrigerate for up to four days. For longer storage portion into shallow containers and freeze for up to three months. Reheat gently over low heat on the stovetop or in a 160 degrees C oven which is 325 degrees F adding a little cream or butter to restore creaminess. Stir frequently during reheating so the mixture warms evenly and does not stick. Avoid high heat which causes separation of the fats and a grainy texture. When serving from frozen thaw in the refrigerator overnight first for best results.

Ingredient Substitutions

If you want a lighter version use half and half instead of heavy cream though the texture will be less rich. For a dairy free option substitute a rich dairy free alternative such as full fat coconut cream combined with a tablespoon of nutritional yeast to mimic Parmesan flavor. Swap Yukon Gold for Russet potatoes to adjust texture, remembering that Russets produce a more fluffy finish while Yukon Golds are naturally creamy. For a stronger cheese note use Pecorino Romano but reduce added salt slightly as it is saltier than Parmesan.

Serving Suggestions

Serve these potatoes alongside roasted poultry, beef, or a winter vegetable gratin. A simple pan gravy or a light pan sauce made from roasted meat drippings pairs beautifully. For a vegetarian meal present them under a stack of roasted mushrooms tossed with garlic and thyme or as part of a holiday plate with glazed root vegetables and a crisp salad. Garnish with extra thyme, a drizzle of olive oil, and a few toasted Parmesan shards for texture and visual contrast.

Cultural Background

Mashed potatoes are a beloved staple across many European kitchens with regional variations that use different fats and aromatics. Roasted garlic elevates a classic preparation by softening the raw bite of garlic into a sweet and spreadable paste which has been a favored technique in Mediterranean cooking for generations. Parmesan adds an Italian influence with its umami richness. Combining these elements creates a dish that feels continental while remaining simple and homey.

Seasonal Adaptations

In spring incorporate young herbs such as chives and tarragon in place of thyme for a brighter note. In autumn fold in roasted squash puree or cooked chestnuts for a harvest twist. For winter entertaining add a splash of truffle oil sparingly to complement the roasted garlic or fold in braised leeks for additional depth. Adjust the herbs and garnishes to match seasonal produce for a dish that always feels timely.

Meal Prep Tips

Make the roasted garlic up to three days ahead and keep it refrigerated in olive oil. Parboil and cool potatoes then finish the mashing step on the day of serving for maximum freshness. Portion into serving dishes and reheat gently when needed. If you plan to serve for a buffet, keep the potatoes warm in a low oven and cover lightly to prevent drying while leaving space for a final drizzle of olive oil and fresh thyme at the table.

These mashed potatoes with roasted garlic, Parmesan, and thyme are a dependable, crowd pleasing side that brings comfort and a little elegance to the table. I hope they become as treasured in your kitchen as they are in mine.