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Silky mashed potatoes blended with creamy butter, Parmesan cheese, and fresh herbs. These mashed potatoes are rich, smooth, and full of flavor—a perfect side for any hearty main.
Why You’ll Love This Recipe
- Ultra-creamy and flavorful
- Parmesan adds depth and umami
- Fresh herbs bring brightness
- Simple ingredients, quick technique
- Great pairing with meats, stews, or roasted vegetables
Ingredients
- Yukon gold or Russet potatoes, peeled and cut
- Salt
- Butter (unsalted)
- Shelled milk, heavy cream, or half-and-half
- Grated Parmesan cheese
- Fresh herbs (parsley, chives, thyme)
- Freshly ground black pepper
Directions
- Boil potatoes: Place potato pieces in salted water. Bring to boil and cook until fork-tender (15–20 minutes).
- Drain & dry: Drain and return to pot over low heat for ~1 minute to remove excess moisture.
- Mash & mix: Mash to desired smoothness. Stir in butter, cream, Parmesan, herbs, salt, and pepper.
- Adjust consistency: Add extra cream or butter if needed. Taste and adjust seasoning.
- Serve: Top with extra knob of butter and a sprinkle of herbs.
Servings & timing
- Servings: 4–6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: ~30 minutes
Variations
- Garlic mashed: add roasted or sautéed garlic
- Use sour cream or cream cheese for tang
- For lighter version: use milk with reduced butter
- Add roasted garlic, bacon bits, or green onions
Storage / Reheating
- Store in airtight container for up to 3 days
- Reheat gently with splash of milk or cream
- Stir frequently when reheating to maintain texture
FAQs
- Yukon gold vs Russet? Yukon gold gives creamier texture naturally.
- Lumps or smooth? Use ricer for ultra-smooth or hand-mash for rustic texture.
- Can I make ahead? Yes—reheat just before serving for best quality.
Conclusion
Creamy Parmesan Mashed Potatoes with Butter and Herbs deliver decadent comfort with a twist—Parmesan and herbs elevate the classic, making it a standout side dish with minimal extra effort.
Print
Creamy Parmesan Mashed Potatoes with Butter and Herbs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
- Diet: Vegetarian
Description
Rich and velvety mashed potatoes made with cream, butter, and Parmesan cheese, finished with fresh herbs for an elegant and comforting side dish.
Ingredients
Units
Scale
- 2 lbs russet or Yukon gold potatoes, peeled and chopped
- 4 tbsp unsalted butter
- 1/2 cup heavy cream (more as needed)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley or chives (optional)
Instructions
- Place peeled and chopped potatoes in a large pot and cover with cold salted water.
- Bring to a boil over high heat, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Let them sit for 1–2 minutes to evaporate excess moisture.
- Add butter and mash until smooth.
- Gradually stir in the cream and Parmesan cheese. Continue mashing or stirring until creamy and well combined.
- Season with salt and pepper to taste.
- Top with chopped fresh herbs if desired and serve warm.
Notes
- Use Yukon gold potatoes for a naturally buttery flavor and smoother texture.
- Warm the cream before adding it to keep the potatoes hot.
- For ultra-smooth potatoes, use a potato ricer instead of a masher.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
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