This post was last updated on October 24, 2014 to include new images and a recipe video.
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?
Well, we all know I love food, especially really good food.
And, folks, these yummy parmesan mashed potatoes are no exception.
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.
Anyways, I brought my handy dandy mashed potato recipe with me one Thanksgiving, sure it wouldn’t let me down. And it 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 on 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 sauteed kielbasa and sauerkraut. Yum!
A word on fluffiness and whipped potatoes: 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 gold potatoes for my mashed potatoes. For me, nothing beats the creaminess factor of a Yukon gold potato.
I hope you get a chance to try this goodness right here. They will not disappoint and will quickly make their creamy little way onto your dinner table.
Watch the video below to see how easy these parmesan mashed potatoes are to make:
Parmesan Mashed Potatoes
- 2.5 lbs. Yukon gold potatoes, unpeeled and cubed
- 1 cup half and half
- ¼ lb. unsalted butter
- ½ cup sour cream
- ½ cup freshly grated parmesan cheese
- 2 tsp. kosher salt
- ½ tsp. ground black pepper
- 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).
- In a saucepan, heat the half-and-half and butter.
- Mash the potatoes by hand, taking care to mash the potatoes as evenly as possible.
- 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.
- 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.