Why Make This Recipe
Fluffy Parmesan Mashed Potatoes are a delightful twist on a classic side dish. They are creamy, cheesy, and packed with flavor, making them a perfect companion for many meals. This recipe is simple to follow and results in rich, fluffy potatoes that everyone will love. Plus, with the addition of Parmigiano Reggiano, they elevate any dinner to a gourmet experience without extra effort.
How to Make Fluffy Parmesan Mashed Potatoes
Ingredients:
- 3 lbs. Yukon gold potatoes, washed, peeled, and cut into 1-2 inch cubes
- Kosher salt, to taste
- 8 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 cup Parmigiano Reggiano, finely grated
- White pepper, to taste
- Garnish: fresh chives, thyme, etc.
Directions:
- Add the cubed potatoes to a large pot of cold water and rinse 2-3 times until the water runs clear.
- Cover the potatoes with fresh cold water, add a generous pinch of kosher salt, and bring to a boil over medium-high heat.
- Reduce heat to maintain a simmer for 15-20 minutes until tender.
- In a saucepan over medium heat, melt the butter. Whisk in flour for about a minute, then gradually whisk in heavy cream and milk until smooth.
- Bring to a simmer, add Parmesan, and whisk until thick and creamy.
- Drain the potatoes and rinse under hot water to remove excess starch.
- Pass warm potatoes through a potato ricer or food mill, or mash with a potato masher.
- Fold in the Parmesan cream sauce and season with more salt, white pepper, and chives.
- Adjust the consistency with warmed milk if desired, and serve warm.
How to Serve Fluffy Parmesan Mashed Potatoes
Serve these fluffy mashed potatoes as a side dish with your favorite meats like roasted chicken, grilled steak, or baked fish. They also pair wonderfully with hearty dishes like beef stew and meatballs. Don’t forget to add a sprinkle of fresh herbs on top for a beautiful presentation!
How to Store Fluffy Parmesan Mashed Potatoes
After serving, store any leftover mashed potatoes in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm them gently on the stove or in the microwave, stirring occasionally to keep them creamy.
Tips to Make Fluffy Parmesan Mashed Potatoes
- Use Yukon gold potatoes for a buttery flavor and creamy texture.
- Make sure to rinse the potatoes thoroughly to get rid of excess starch, which will help them stay fluffy.
- For an even creamier texture, warm the heavy cream and milk before adding them to the potatoes.
Variation
For added flavor, consider mixing in roasted garlic or sour cream. You can also swap out Parmigiano Reggiano for other cheeses like cheddar or goat cheese for a unique twist.
FAQs
1. Can I use other types of potatoes?
Yes, you can use red potatoes or russets, but Yukon golds are best for a creamy texture.
2. How can I make these mashed potatoes ahead of time?
You can make them a day in advance. Store them in the fridge and reheat with a little milk before serving.
3. Is it possible to make this recipe vegan?
Yes, substitute the butter with olive oil, the cream with coconut milk, and the cheese with a vegan cheese alternative for a delicious vegan version.
Fluffy Parmesan Mashed Potatoes
Ingredients
Main Ingredients
- 3 lbs. Yukon gold potatoes, washed, peeled, and cut into 1-2 inch cubes
- Kosher salt, to taste
- 8 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 cup Parmigiano Reggiano, finely grated
- White pepper, to taste
- Garnish: fresh chives, thyme, etc. For serving
Instructions
Preparation
- Add the cubed potatoes to a large pot of cold water and rinse 2-3 times until the water runs clear.
- Cover the potatoes with fresh cold water, add a generous pinch of kosher salt, and bring to a boil over medium-high heat.
- Reduce heat to maintain a simmer for 15-20 minutes until tender.
- In a saucepan over medium heat, melt the butter.
- Whisk in flour for about a minute, then gradually whisk in heavy cream and milk until smooth.
- Bring to a simmer, add Parmesan, and whisk until thick and creamy.
- Drain the potatoes and rinse under hot water to remove excess starch.
- Pass warm potatoes through a potato ricer or food mill, or mash with a potato masher.
- Fold in the Parmesan cream sauce and season with more salt, white pepper, and chives.
- Adjust the consistency with warmed milk if desired, and serve warm.