Easy Parmesan Mashed Potatoes
User Reviews
5
Easy Parmesan Mashed Potatoes
Description
The recipe starts by boiling cubed potatoes until tender, then draining and drying them briefly to remove excess moisture. Adding butter and seasoning before mashing creates a rich and flavorful base. The gradual incorporation of heavy cream and some of the cooking water helps reach a creamy, smooth texture without thinning the mash excessively. Freshly grated Parmesan cheese adds a savory depth and subtle nuttiness that integrates well with the buttery potatoes.
The seasoning with kosher salt and ground black pepper can be adjusted according to taste preferences. The method avoids overworking the potatoes to prevent a gummy texture, using a potato masher followed by a spatula to smooth remaining lumps. This results in a silky consistency with a pleasant mouthfeel.
Parmesan Mashed Potatoes pair well with roasted meats, poultry, or vegetables, offering a classic, comforting side. The recipe includes practical advice for keeping the dish warm before serving and storing leftovers safely for up to two days in the refrigerator. Reheating can be done by gently warming on the stovetop with additional cream or in the microwave, ensuring the texture remains creamy and palatable.
Ingredients
- 4 pounds potato Russet, or Red Potatoes, Yukon Gold variety
- 8 tablespoons butter cut into pieces, unsalted
- 1 cup Parmigiano-Reggiano cheese freshly grated
- 1-½ to 2 teaspoons kosher salt , adjust to taste
- 1 teaspoon black pepper ground
- ½ to 1-½ cups heavy cream adjust the amount according to the creaminess and thickness that you prefer, or half-and-half
- ½ cup water or heavy cream
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.
Notes
- Keep mashed potatoes warm by covering and placing in a warm spot or gentle water bath if serving delay is expected.
- Store leftovers in an airtight container refrigerated for up to 2 days.
- Reheat gently on the stovetop while whisking, adding cream or broth as needed to adjust consistency, or microwave in intervals, stirring halfway.
User Reviews
Overall Rating
5
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