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. Slideshow:  More Mashed Potato Recipes 

Justin Chapple
Justin Chapple
November 2015

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Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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