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Mashed Potatoes with Parmesan Cheese and Fresh Thyme

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(25 people have added this recipe to their favorites.)

For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Grace offers other creative ideas for fluffy mashed potatoes like Mashed Potatoes with Crispy Shallots and Mashed Potatoes with Butternut Squash.

Mashed Potatoes with Parmesan Cheese and Fresh Thyme

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Mashed Potatoes with Parmesan Cheese and Fresh Thyme

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Mashed Potatoes with Parmesan Cheese and Fresh Thyme

Ok, you can't really go wrong with mashed potatoes...at least in the Bertelsen household, but there was a little problem with this recipe. It was the ratio of liquid (cream, butter) to 'riced' potato...I ended up adding another dollop of cream, and when that wasn't enough, a good 3 T or so of hot water. That gave me my consistency, but next time I would up the amount of cheese and fresh thyme...their flavors were a little muted. A good recipe, just not quite 'there'.

Posted by: ORobyn on October 25, 2009

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