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?
We all know I love food, especially really good food. We also probably all know I really love Ina Garten. Because…well, 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).
Ladies and gentlemen, these Parmesan Mashed Potatoes are no exception to Ina’s greatness. Wow. Just wow.
I made these for the first time two Thanksgivings ago. Dustin and I have made it a tradition to have Thanksgiving dinner with our friends in San Diego every year. This is how it goes down: Dustin and I cook while they swoon, eat and then clean up. Wait? No dishes to do? Awesome.
Anyways, I brought my handy dandy Ina recipe with me that 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, of course (post coming soon)! These potatoes will forever maintain their welcome spot on my Thanksgiving table, 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!
Now, 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–just a little. I also like to leave the skin on and mash by hand. I’m sorry, I just do. 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. Otherwise, I follow Ina’s recipe pretty closely.
I hope you get a chance to try these Parmesan Mashed Potatoes. They will not disappoint and will likely make their way onto your Thanksgiving dinner table.
Parmesan Mashed Potatoes
recipe adapted from Ina Garten’s Parmesan Smashed Potatoes
makes 6-8 servings
3 lbs. Yukon gold potatoes, unpeeled and cubed
2 tsp. kosher salt
1 cup half and half (or milk, if you prefer)
1/4 lb. unsalted butter
1/2 cup sour cream
1/2 cup freshly grated parmesan
1/2 tsp. ground black pepper
Directions
Steam or boil the potatoes until tender. Transfer drained, cooked potatoes to a large mixing bowl to mash by hand (or to a stand mixer with paddle attachment to mix electronically).
In a small saucepan, heat the half-and-half (or milk) and butter.
Mash the potatoes by hand, taking care to mash the potatoes as evenly as possible. (Or, mix the potatoes for a few seconds on low speed with an electric mixer, to break them up.) Slowly add the hot cream/milk and butter to the potatoes, mixing slowly. The last quarter of the cream/milk should be folded in by hand. Fold in the sour cream, parmesan cheese, kosher salt and pepper. Taste for seasoning and serve immediately.
If the potatoes are too thick, add more hot cream and butter.
Enjoy!
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Posted in Sides, Vegetable | 
Tags: Ina Garten, mashed potatoes recipe, Parmesan Mashed Potatoes, Thanksgiving mashed potatoes, Thanksgiving sides
20 Responses to “Parmesan Mashed Potatoes”
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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.
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
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!!!
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!
I don’t think there is anything better than mashed potatoes! These look delicious and I love the addition of parmesan.
Hi Jennifer! Good mashed potatoes are really hard to beat, huh?
These look fantastic, I think I’ll make them as my contribution to Thanksgiving dinner this year. Thank you for sharing!
Yay! So glad to be a part of your Thanksgiving dinner, Tiffany! Enjoy!
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!
Yay! Love the green onion addition — great idea!
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?
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
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!!
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.
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!
Oh, yay, Kathy! I’m so glad you all enjoyed the recipes
Hi!
Is something missing here:
1 cup half and half (or milk, if you prefer)
? please advise i wanna try ittttttttt
Hi Diana, I’m not sure what you mean…? You can choose to use half and half or milk. Does that make sense?
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!
Just made these for Thanksgiving dinner – they are bangin’! My family thanks you