Parmesan Mashed Potatoes

*This post has been updated.  Last update was on October 6, 2014.

Is there anything better than really good mashed potatoes?

You know the kind…buttery, creamy, heavy–yet delicate with just the right seasonings and flavors?

Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef

Well, we all know I love food, especially really good food.  I also really love Ina Garten.  Because…shocker: Ina pretty much only makes really good food.  (See Cream of Fresh Tomato Soup, Italian Meatballs, Linguine with Shrimp Scampi and Positive (Food) Influences in my Life for more on that).

Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef

These Parmesan Mashed Potatoes are no exception to Ina’s greatness.  Wow.  Just wow.

I made these for the first time a few Thanksgivings ago.  When we lived in San Diego, Dustin and I had a tradition to have Thanksgiving dinner with our friends every year.  This is how it went down: Dustin and I cooked while they swooned, ate, swooned some more. and then cleaned up.  It was good times.

Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef
Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef
Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef
Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef

Anyways, I brought my handy dandy Ina recipe with me one Thanksgiving, sure she wouldn’t let me down.  And she didn’t.  The mashed potatoes were so dense, so flavorful and so delicious that they overshadowed all other parts of the meal with their greatness.  Well…except for my cranberries.

These potatoes will forever maintain a very welcomed spot at my Thanksgiving menu, as well as for many other days throughout the year.  I actually just made them for dinner the other night with some kielbasa and sauerkraut.  Yum!

Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef
Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef
Parmesan Mashed Potatoes recipe by Lacey Baier, a sweet pea chef

I must admit: I have changed the recipe up a little bit from Ina’s.  Please don’t hate me, Ina.  Ina loves to use a food mill to mash the potatoes and then a stand mixer so they get nice and fluffy.

Me…not so much.

I like my mashed potatoes a little lumpy, thank you very much.  Just a little.  I also like to leave the skin on and mash them by hand.   I’m sorry, I just do.  Well, sorry, not sorry, I suppose.  I think this gives the mashed potatoes some character.

Also, I use Yukon golds instead of Ina’s suggested white boiling potatoes.  For me, nothing beats the creaminess factor of a Yukon gold potato.

Parmesan Mashed Potatoes recipe and images by Lacey Baier, a sweet pea chef

I hope you get a chance to try these Parmesan Mashed Potatoes.  They will not disappoint and will likely make their way onto your dinner table.

Parmesan Mashed Potatoes
Prep time
Cook time
Total time
Here's a delicious Parmesan Mashed Potatoes recipe that will be loved at your Thanksgiving table or any other day of the week.
Recipe type: Easy
Serves: 6-8
  • 2.5 lbs. Yukon gold potatoes, unpeeled and cubed
  • 2 tsp. kosher salt
  • 1 cup half and half
  • ¼ lb. unsalted butter
  • ½ cup sour cream
  • ½ cup freshly grated parmesan cheese
  • ½ tsp. ground black pepper
  1. Steam the potatoes until tender. Transfer drained, cooked potatoes to a large mixing bowl to mash by hand (or to a stand mixer, if preferred).
  2. In a saucepan, heat the half-and-half and butter.
  3. Mash the potatoes by hand, taking care to mash the potatoes as evenly as possible.
  4. Slowly add the hot cream and butter to the potatoes, mixing slowly. The last quarter of the cream/milk should be folded in by hand.
  5. Fold in the sour cream, parmesan cheese, kosher salt and pepper. Taste for seasoning and serve immediately.
  6. If the potatoes are too thick, add more hot cream and butter.


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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

20 comments… add one

  1. Gennaro October 26, 2010, 12:06 am

    Looks great. Haven’t tried Parmesan in mashed potatoes, but I may go with it next time around. Think it’s a good idea to change a little something in a recipe to make it your own.

    1. lacey - a sweet pea chef October 26, 2010, 2:19 pm

      I agree…I think it is very nice to change things up and make a recipe your own. I also like parmesan…a lot…so this was a natural winner for me :)

  2. Miss Becky October 26, 2010, 7:44 am

    Lacey these look so scrumptious. I want to eat a whole plate of them! I’ve found vegan, soy-based cheeses and they are actually rather tasty. Cheddar jalapeno, mozarella, parmesan, etc. Also, Tofutti is a good soy-based replacement for cream cheese and sour cream. I’ve been eating a lot of potatoes lately and these are on the top of the list for me to try. I love mashed potatoes. And…I’m happy that the apron won the merchandise poll!!!

    1. lacey - a sweet pea chef October 26, 2010, 2:24 pm

      Hello Miss Becky! Thank you so much. I really need to get some vegan recipes up here for you, though I am very glad you found some tasty vegan cheeses. Thanks for voting, by the way! :)

  3. Jennifer October 26, 2010, 6:04 pm

    I don’t think there is anything better than mashed potatoes! These look delicious and I love the addition of parmesan.

  4. Tiffany October 28, 2010, 9:42 am

    These look fantastic, I think I’ll make them as my contribution to Thanksgiving dinner this year. Thank you for sharing!

  5. Andrea May 12, 2011, 11:01 pm

    These mashed potatoes are SOOOOOOOOO good!! I added one green onion to them so that it could be sour cream and onion parmesean mashed potatoes. I also put them in the oven so I could melt some cheddar cheese on top and to add some crispness. DELICIOUS!

  6. T.J. November 19, 2011, 5:57 pm

    Hi Lacey – I’ve been looking around for a new mashed potato recipe to try this Thanksgiving, and this one looks like a winner. Probably will serve with a thyme white gravy. One question though. Do you see anything wrong with making these a couple hours early, and then reheating?

    1. lacey - a sweet pea chef November 21, 2011, 8:48 am

      Oh my gosh, T.J., you won’t be sorry. These mashed potatoes are so good! I think you’ll be fine to make them ahead of time — just reheat gently and possibly in a double boiler to avoid cooking them too much longer if you can :)

  7. Kathy Baier November 23, 2011, 2:57 pm

    Hey Lacey. Wanted you to know I will be channeling you tomorrow. I intend to make your turkey gravy, just made your cranberry sauce and will also make your parm mashed potatoes. You and yours have been on our minds a lot lately. Squeeze everyone for us and enjoy YOUR Thanksgiving meal!!

    1. lacey - a sweet pea chef November 23, 2011, 3:59 pm

      Haha! I first read “channeling” as “challenging” and got myself all confused :)

      Well, you certainly picked some good recipes to have for Thanksgiving! I’ll give everyone a hug for you. We’ve been thinking about you guys as well — gotta love the holidays and anniversaries, eh? By the way, Jordan still tells us which animals are outside at night who say, “Goodnight, Jordan.” ;)

      Have a wonderful holiday, Kathy. Please send our best to everyone out there, too.

  8. Kathy Baier November 25, 2011, 8:32 am

    Dinner was fantastic. I’ll never go back to store bought gravy!! Mashed potatoes and cranberry sauce were equally wonderful. Hope your dinner was yummy, too!

  9. diana January 24, 2012, 10:48 am

    Is something missing here:
    1 cup half and half (or milk, if you prefer)

    ? please advise i wanna try ittttttttt :)

    1. lacey - a sweet pea chef January 29, 2012, 1:44 pm

      Hi Diana, I’m not sure what you mean…? You can choose to use half and half or milk. Does that make sense?

  10. Haley February 16, 2012, 9:39 am

    Have you ever made these the night before and then reheated? I’m wondering if they hold up okay in the fridge or if they lose some of the creaminess from the cheese and half&half.

    I have to cook for a large group and am looking for things I can prep the night before!

  11. Becky November 22, 2012, 10:27 am

    Just made these for Thanksgiving dinner – they are bangin’! My family thanks you :)


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