With our Parmesan Mashed Potatoes recipe, prepare for the creamiest, cheesiest mashed potatoes ever. It's a simple and satisfying side dish that'll steal the show at your next meal.
For more Potato-inspired recipes, check out these Roasted Potatoes, Potato Hash, Spicy Potato Wedges, Baked Garlic Potato Wedges, and Russian Potato Salad.
How to Make Parmesan Mashed Potatoes
Note: The full instructions are provided in the recipe card below.
Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until tender.
Drain the potatoes well, reserving ½ cup of the cooking water. Return the potatoes to the same pot, and stir over low heat until thoroughly dried, about 1 minute.
Remove from heat and add the butter to the pot. Season with 1-½ teaspoons kosher salt and 1 teaspoon ground black pepper, or adjust to taste, and mash with a potato masher until smooth.
Add the heavy cream and cooking water until the ingredients are well incorporated and the potatoes reach your desired consistency, then switch to a rubber spatula to smooth any remaining pockets.
Fold in the freshly grated parmesan cheese. Taste and adjust the seasoning as needed.
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Recipe
Easy Parmesan Mashed Potatoes
Equipment
Ingredients
- 4 pounds Yukon Gold , Russet, or Red Potatoes
- 8 tablespoons unsalted butter , cut into pieces
- 1 cup freshly grated Parmigiano-Reggiano
- 1-½ to 2 teaspoons kosher salt , adjust to taste
- 1 teaspoon ground black pepper
- ½ to 1-½ cups heavy cream or half-and-half , adjust the amount according to the creaminess and thickness that you prefer
- ½ cup cooking water or heavy cream
Instructions
- Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until the potatoes are tender. Drain the potatoes well, reserving ½ cup of the cooking water. Return the potatoes to the same pot, and stir over low heat until potatoes are thoroughly dried, about 1 minute.
- Remove from heat, and add the butter to the pot -season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste and mash with a potato masher until smooth.
- Add the heavy cream and cooking water in stages until the ingredients are well-incorporated and the potatoes reach your desired consistency, then switch to a rubber spatula to smooth any remaining pockets. Fold in the freshly grated parmesan cheese. Taste and adjust the seasoning as needed.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
