This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Few things in the world give the level of comfort as good parmesan mashed potatoes. Add some parmesan, and some butter and I think you just might have the answer for the winter blues. Not that it has to be winter to make these parmesan mashed potatoes... You can eat all year round. I'd even eat them pan-seared as potato pancakes for breakfast if I have any leftovers. Mmm...
What Type of Potato to Use
For mashed potatoes, we prefer Yukon Golds or Russets here at Tabetha's Table. You can absolutely also use red-skinned potatoes if you prefer. Yukon Gold potatoes mash really smoothly and aren't overly starchy which can make your mashed potatoes super thick, requiring a liquid like milk to thin them out.
I am not a fan of whipping my potatoes or using an electric mixer. Using a good old fashion potato masher works just fine for me (I don't mind a few lumps). However, if you don't like lumps in your mashed potatoes, I would recommend a potato ricer. It evenly mashes your potatoes similar to using a hand mixer, but without the added starchiness of overmixing.
Does The Type of Parmesan Matter?
Good parmesan cheese matters if we are making good parmesan mashed potatoes. While you can for sure make these with a good old bottle of sprinkly parmesan, I would highly recommend heading to the grocery store and buying a decent pre-shredded parmesan.
We used Santori and I really really like it. I've found it in big fat shaved pieces and smaller shavings. It's on sale pretty often, so when it is, I buy two. If you have the choice, this is the #1 upgrade for this recipe.
Garlic & Parmesan Variation
If you are looking for a way to level up these already amazing parmesan potatoes, I highly recommend adding some Roasted garlic. You can buy it premade in a jar at the grocery store, but it is significantly less expensive to make at home. I have a recipe & a video on how to make your own Whole Roasted Garlic.
If you don't have roasted garlic or time to make it, no worries! I would suggest taking your butter and putting it on the stove with your minced garlic and letting it simmer together for a minute or two, but don't let it get browned. Just enough to give that delicious minced garlic a soothing butter bath.
What to Make with Your Parmesan Mashed Potatoes?
If you are still trying to put together your dinner idea and need some inspiration here are two ideas that would be absolutely perfect. These Brussels sprouts are stunning and can be made while your potatoes are boiling. Similarly, this smoked whole chicken breast is just mouth-watering. If someone served me this whole meal, I wouldn't be mad 😉
📖 Recipe
Parmesan Mashed Potatoes
Equipment
- 1 Knife
Ingredients
- 5 Potatoes - Russet or Yukon Gold
- 6 tablespoon Unsalted Butter
- ½ cup Parmesan Cheese - in the potato mix
- ¼ cup Whole Milk
- 2 teaspoon Kosher Salt - to taste
- ½ teaspoon Fresh Ground Pepper - to taste
Instructions
- Peel and dice your potatoes.
- Add to a pot of cold, salted water and bring to a boil.
- Once fork tender, drain and return to pot.
- Add your parmesan, butter, salt, pepper, and mash until smooth. Add milk until desired consistancy.
- Taste it & adjust the salt & pepper seasoning as necessary.
Notes
- Start in cold, salted water so the potatoes cook evenly from the center out.
- Don't overmix once they're mashed. Overworked potatoes turn gluey.
- Warm the milk before adding so the potatoes stay hot and fluffy.
- Make-ahead: Hold them warm in a slow cooker for a party.
- Storage: 3-4 days. Loosen with a splash of warm milk or a pat of butter when reheating.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
Comments
No Comments