Parmesan Mashed Potatoes

This post was last updated on October 24, 2014 to include new images and a recipe video.

Parmesan Mashed Potatoes

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.

Parmesan Mashed Potatoes - Yukon Gols Potatoes

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.

Parmesan Mashed Potatoes

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.

Parmesan Mashed Potatoes

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!

Parmesan Mashed Potatoes

Parmesan Mashed Potatoes

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.

Parmesan Mashed Potatoes

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.

If you are looking for a twist on this recipe that also happens to be healthy try my Cauliflower Mashed Potatoes Recipe.

Watch the video below to see how easy these parmesan mashed potatoes are to make:

Parmesan Mashed Potatoes

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Parmesan Mashed Potatoes Square Recipe Preview Image
Parmesan Mashed Potatoes
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Here's a delicious Parmesan Mashed Potatoes recipe that will be loved at your Thanksgiving table or any other day of the week.
Categories: Side
Difficulty: Easy
Keyword: parmesan mashed potatoes, parmesan mashed potatoes recipe, parmesan potatoes mashed
Servings: 8
Calories: 306 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 2.5 lbs Yukon gold potatoes unpeeled and cubed
  • 1 cup half and half
  • 1/4 lb organic, grass-fed, unsalted butter
  • 1/2 cup plain full fat greek yogurt
  • 1/2 cup freshly grated parmesan cheese
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
Instructions
  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 greek yogurt, 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.

Recipe Video

Nutrition Facts
Parmesan Mashed Potatoes
Amount Per Serving
Calories 306 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 12.3g62%
Cholesterol 53.9mg18%
Sodium 483.1mg20%
Carbohydrates 26.8g9%
Fiber 3.2g13%
Sugar 2.9g3%
Protein 6.7g13%
Vitamin A 900IU18%
Vitamin C 38.8mg47%
Calcium 150mg15%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Parmesan Mashed Potatoes

  1. 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!

  2. 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!

  3. 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. 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.

  4. 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. 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 🙂

  5. 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. 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!!!

  7. 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.

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