Placed potatoes into a large pot filled 3/4 full with cold water. Bring potatoes to a boil, reduce to simmer and cook until fork tender, 10-15 minutes.
Strain boiled potatoes returning them to the pot. Add the butter and cream. Using a potato masher, mash potatoes to desired consistency. Add a tiny bit more cream if potatoes seem too dry. Add salt and season with white pepper to taste.
Stir in half the quantity of cheese, mixing well to combine. Add the balance of the cheese and bring the potatoes together with a few quick strokes. Serve immediately.
Parmesan Mashed Potatoes
Ingredients
3 pounds yellow potatoes, peeled and quartered
6 tablespoons butter, room temperature
1 cup 35% cream
1 teaspoon kosher salt
white pepper to taste
1 cup grated Parmesan cheese
Directions
Placed potatoes into a large pot filled 3/4 full with cold water. Bring potatoes to a boil, reduce to simmer and cook until fork tender, 10-15 minutes.
Strain boiled potatoes returning them to the pot. Add the butter and cream. Using a potato masher, mash potatoes to desired consistency. Add a tiny bit more cream if potatoes seem too dry. Add salt and season with white pepper to taste.
Stir in half the quantity of cheese, mixing well to combine. Add the balance of the cheese and bring the potatoes together with a few quick strokes. Serve immediately.
Parmesan Mashed Potatoes
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Yukon golds mashed up with butter, a splash of cream and a sprinkle of Parmesan…
PARMESAN MASHED POTATOES – when the classic side gets all cheesy!
Just like you, we’re always looking for ways to create tasty food for our families and loved ones. Although we love our GARLIC MASHED POTATOES, we started thinking mashed potatoes could do with a re-think.
Thankfully the result of our experiment worked like a charm and we’re please to offer you this new and delicious way to make mashed potatoes. Because this dish is often thought of as a classic side, we wanted to stay somewhat faithful and keep it simple. Follow our step-by-step recipe and you’ll have great success.
Here’s how to make PARMESAN MASHED POTATOES:
MELLOW YELLOW
We found that potatoes with higher starch work best for a mashed recipe. Now although you might be tempted to use Russet potatoes which are high in starch, we like Yukon Golds better. Why? It’s a visual thing. You see when we discussed mashed potatoes we all agreed we love the buttery look of them. That got us thinking how the colour of Yukon Golds are just more appealing to that buttery quest.
MASH IT
Mashed potatoes are easy enough (heck, they even wrote a song about them), yet in this case, we enhance the mash with some serious flavour, compliments of Parmesan. Adding the cheese is a nice moment where we first get its aroma of it melting in with the potatoes, but the flavour – amazing!
If you’re excited to make PARMESAN MASHED POTATOES, we better give you something to serve them with. Try our EASY ROAST CHICKEN or our very popular SIRLOIN TIP ROAST. Finally, what about using these potatoes as a topper on another classic meal, a COTTAGE PIE. My goodness, scrumptious is on the way.
Change up your next Yukon (Gold) adventure! Make these PARMESAN MASHED POTATOES!
Placed potatoes into a large pot filled 3/4 full with cold water. Bring potatoes to a boil, reduce to simmer and cook until fork tender, 10-15 minutes.
Strain boiled potatoes returning them to the pot. Add the butter and cream. Using a potato masher, mash potatoes to desired consistency. Add a tiny bit more cream if potatoes seem too dry. Add salt and season with white pepper to taste.
Stir in half the quantity of cheese, mixing well to combine. Add the balance of the cheese and bring the potatoes together with a few quick strokes. Serve immediately.
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