Potato-Parmesan Puree

Passing the cooked potatoes through a ricer, instead of mashing or processing them, results in an airy, delicate puree. Choose Yukon Gold potatoes for best results; they are the perfect mix of waxy and starchy for a fluffy and creamy mash.

Potato Parmesan Puree Recipe
Photo: Cedric Angeles
Prep Time:
15 mins
Total Time:
45 mins


  • 4 pounds Yukon Gold potatoes (about 10 medium potatoes), peeled and cut into 1/2-inch-thick slices

  • 3 tablespoons kosher salt, plus more to taste

  • 2 cups whole milk

  • 1/2 cup unsalted butter (4 ounces), cut into pieces

  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/4 cup)

  • 1/8 teaspoon freshly grated nutmeg, plus more to taste


  1. Combine potatoes and salt in a large pot; add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium; simmer, undisturbed, until potatoes are very tender but not yet falling apart, about 20 minutes. Drain; let potatoes stand at room temperature until they look dry, about 5 minutes.

  2. Meanwhile, heat milk and butter pieces in a small saucepan over medium, stirring occasionally, until milk is steaming and butter is melted, about 3 minutes. Remove from heat.

  3. Pass potatoes through a ricer into large pot. Whisk in milk mixture, cheese, and nutmeg. Season with additional salt and nutmeg to taste.

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