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  • Parmesan Mashed Potatoes
  • Parmesan Mashed Potatoes
  • Parmesan Mashed Potatoes

Parmesan Mashed Potatoes

Food | February 21, 2020 | Nik Manojlovich
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Giving you a cheesy twist to a classic side, try our best PARMESAN MASHED POTATOES!

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:

Ingredients for 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.

Yukon gold potatoes

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.

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Change up your next Yukon (Gold) adventure! Make these PARMESAN MASHED POTATOES!

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Comments

3 Responses to “Parmesan Mashed Potatoes”

  1. […] this story I used leftover PARMESAN MASHED POTATOES. Click that link to watch the 1-minute video on how to make them. Really easy, and the cheesy […]

  2. Michelle says:

    Thank you for the tip on what type of potatoes are better to use for this recipe. I can’t wait to try these!

  3. […] is made possible thanks to side dishes like these! Try it with our BUTTERED SPRING VEGGIES and our PARMESAN MASHED POTATOES. We also like a SIMPLE SALAD on the side, but dressed it with this CREAMY BUTTERMILK DRESSING. […]

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Ingredients & Amounts

  • 3 pounds of yellow potatoes, peeled and quartered
  • 6 tablespoons of butter, room temperature
  • 1 cup of 35% cream
  • 1 teaspoon of kosher salt
  • white pepper to taste
  • 1 cup of grated Parmesan cheese

Instructions

  1. 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.
  2. 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.
  3. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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