Fluffy Parmesan Mashed Potatoes

Name: Fluffy Parmesan Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 people
Ingredients: 3 lbs. Yukon gold potatoes, washed, peeled and cut into 1-2 inch cubes (or Russet Potatoes); kosher salt, to taste; 8 Tbsp. butter, unsalted; 2 Tbsp. all-purpose flour; 3/4 cup heavy cream; 3/4 cup whole milk; 1 cup Parmigiano Reggiano, finely grated using a micro plane; white pepper, to taste; garnish: fresh chives, thyme, etc

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 people
Calories
419 kcal
Course
Side Dish
Cuisine
American

Fluffy Parmesan Mashed Potatoes

Ulric Williams

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Fluffy, creamy, Parmesan mashed potatoes filled with butter, a Parmesan cream sauce, heavy cream, and chives if you’re feeling fancy. There is nothing more comforting and they are an indulgence your holiday table needs!

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Ingredients

Servings

3 lbs. Yukon gold potatoes, washed, peeled and cut into 1-2 inch cubes (or Russet Potatoes)
kosher salt, to taste
8 Tbsp. butter, unsalted
2 Tbsp. all-purpose flour
3/4 cup heavy cream
3/4 cup whole milk
1 cup Parmigiano Reggiano, finely grated using a micro plane
white pepper, to taste
garnish: fresh chives, thyme, etc.

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Instructions

Add the cubed potatoes to a large pot of cold water, and rinse the potatoes 2 or 3 times until the water runs clear.
Cover the potatoes with fresh cold water and add a generous pinch of kosher salt. Don't be shy here, add a really big pinch(s) of salt!
Bring the potatoes to a boil over medium-high heat, then reduce the heat down to maintain a simmer over moderate heat until the potatoes are tender, about 15-20 minutes.
Meanwhile, make the Parmesan cream sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and whisk for about a minute to get rid of the floury taste.
Then gradually whisk in the heavy cream and milk in a steady stream.
Bring to a simmer, then add in the Parmesan and whisk until smooth and remove from heat. Sauce will be thick and creamy, similar to an Alfredo sauce texture.
Drain and rinse the potatoes under hot water for 1 minute (this is to rinse excess starch)
Pass the warm potatoes through a potato ricer, or food mill, over the pot. If you don't have either, use a potato masher.
Fold in the Parmesan cream sauce, season generously with more salt, white pepper and chives on top.
If looser potatoes are desired, heat some milk in a sauce pan just until warmed and slowly add to the potatoes and fold until desired consistency is reached.
Serve warm and enjoy!

Notes

This recipe only serves about 6 people, so if serving for a larger crowd for the holidays, I would recommend to double the recipe.
If you don’t have a potato ricer, you can use a food mill or a good quality masher to process the potatoes. The ricer is my favorite method for fluffiest potatoes.
Store leftovers in an air-tight container in the fridge for 3-4 days.

Nutrition Information

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Serving 1serving Calories 419kcal (21%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 32g (49%) Saturated Fat 20g (100%) Polyunsaturated Fat 1g Sodium 427mg (18%) Fiber 5g (20%)