Mashed Potatoes with Parmesan Cream

These ultrarich mashed potatoes taste intensely of Parmesan. Plus, they can be made up to three days ahead of time, which makes them superconvenient for Thanksgiving.

  • Active:
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  • Servings: 12
KEY: Thanksgiving, Side Dishes, Make Ahead, Vegetarian, Staff Favorite

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  • 6 pounds large Yukon Gold potatoes—scrubbed, peeled and cut into large chunks
  • Kosher salt
  • Pepper
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 1/4 cups freshly grated Parmigiano-Reggiano cheese

How to make this recipe

  1. In a pot, cover the potatoes with water; bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain.
  2. Meanwhile, in a saucepan, combine the butter, cream and milk; bring to a simmer. Add the cheese and let stand for 1 minute; whisk until smooth.
  3. Pass the warm potatoes through a ricer into the pot. Fold in the Parmesan cream. Season generously with salt and pepper and serve.

Make Ahead

The potatoes can be refrigerated for up to 3 days. Reheat gently, adding tablespoons of milk if too thick.

Contributed By Published November 2015

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1047364 recipes/mashed-potatoes-parmesan-cream 2015-10-14 Justin Chapple thanksgiving|side-dishes|make-ahead|vegetarian| november-2015 recipes,mashed-potatoes-parmesan-cream 1047364