Description
Rich, velvety mashed potatoes made with Russet potatoes, heavy cream, butter, and freshly grated Parmesan cheese for a savory, umami-packed side dish that is easier than it looks.
Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1.5–2 inch chunks
- 1 tablespoon salt (for boiling water)
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 to 1.5 teaspoons sea salt (adjust to taste)
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Peel the potatoes and cut them into even 1.5 to 2-inch chunks.
- Place potato chunks in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender but not falling apart.
- Drain potatoes in a colander and let them sit for 2-3 minutes to steam off excess moisture. Optionally, return to the hot pot and shake gently for 30 seconds to evaporate more water.
- While potatoes cook, warm the heavy cream and butter in a small saucepan over low heat until hot (do not boil).
- Transfer hot potatoes to a large mixing bowl. Add the warm cream and butter mixture.
- Using an electric mixer on low speed, mix gradually. Add the grated Parmesan cheese and mix until smooth and creamy, scraping down the sides.
- Taste and add sea salt and black pepper as needed. Stir in minced garlic (if sautéed) or add raw garlic for a stronger kick.
- Garnish with fresh chives and serve immediately.
Notes
[‘Use Russet potatoes for a fluffier texture that absorbs cheese better than Yukon Golds.’, ‘Always warm the cream and butter before adding to hot potatoes to prevent a gummy texture.’, ‘Grate your own Parmesan cheese; pre-grated cheese contains anti-caking agents that prevent smooth melting.’, ‘Do not overmix the potatoes once the cheese is added, as this releases starch and makes them gluey.’, ‘Sautéing the garlic in butter for 30 seconds mellows the flavor compared to using raw garlic.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk or cream.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: mashed potatoes, parmesan potatoes, creamy mashed potatoes, side dish, Thanksgiving recipes, easy dinner, gluten-free side