Easy Parmesan Mashed Potatoes
User Reviews
5.0
15 reviews
Excellent
Easy Parmesan Mashed Potatoes
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Get ready for the creamiest, cheesiest mashed potatoes ever with our Parmesan Mashed Potatoes recipe. It's a simple and satisfying side dish that'll steal the show at your next meal.
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Ingredients
- 4 pounds Yukon Gold , Russet, or Red Potatoes
- 8 tablespoons unsalted butter , cut into pieces
- 1 cup freshly grated Parmigiano-Reggiano
- 1-½ to 2 teaspoons kosher salt , adjust to taste
- 1 teaspoon ground black pepper
- ½ to 1-½ cups heavy cream or half-and-half , adjust the amount according to the creaminess and thickness that you prefer
- ½ cup cooking water or heavy cream
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Instructions
- Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until the potatoes are tender. Drain the potatoes well, reserving ½ cup of the cooking water. Return the potatoes to the same pot, and stir over low heat until potatoes are thoroughly dried, about 1 minute.
- Remove from heat, and add the butter to the pot —season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste and mash with a potato masher until smooth.
- Add the heavy cream and cooking water in stages until the ingredients are well-incorporated and the potatoes reach your desired consistency, then switch to a rubber spatula to smooth any remaining pockets. Fold in the freshly grated parmesan cheese. Taste and adjust the seasoning as needed.
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Notes
- How to Store & Reheat
- How to Store & Reheat
- To store: Keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well. Store the leftover Parmesan Mashed Potatoes in an airtight container in the refrigerator for up to 2 days.
- To store: Keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well.
- Store the leftover Parmesan Mashed Potatoes in an airtight container in the refrigerator for up to 2 days.
- To reheat: The mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until the mashed potatoes reach the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
- To reheat:
- The mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until the mashed potatoes reach the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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