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Parmesan Mashed Potatoes
Lacey Baier of A Sweet Pea Chef
Here's a delicious Parmesan Mashed Potatoes recipe that will be loved at your Thanksgiving table or any other day of the week.
5
from 1 vote
Print Recipe
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Side
Cuisine
American
Servings
8
Calories
306
kcal
Equipment
mixing bowl
Saucepan
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Ingredients
1x
2x
3x
2.5
lbs
Yukon gold potatoes
unpeeled and cubed
1
cup
half and half
¼
lb
organic, grass-fed, unsalted butter
½
cup
plain full fat greek yogurt
½
cup
freshly grated parmesan cheese
2
teaspoon
sea salt
½
teaspoon
ground black pepper
Instructions
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 greek yogurt, parmesan cheese, kosher salt and pepper. Taste for seasoning and serve immediately.
If the potatoes are too thick, add more hot cream and butter.
Nutrition
Calories:
306
kcal
Carbohydrates:
26.8
g
Protein:
6.7
g
Fat:
19.8
g
Saturated Fat:
12.3
g
Cholesterol:
53.9
mg
Sodium:
483.1
mg
Fiber:
3.2
g
Sugar:
2.9
g
Vitamin A:
900
IU
Vitamin C:
38.8
mg
Calcium:
150
mg
Iron:
1.3
mg
Tried this recipe?
Let us know
how it was!