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