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You guys hear me gush on a regular basis about how tacos are my favorite food, but there is actually another dish that has been at the top of my list since I was a kid: mashed potatoes. I mean, I genuinely start daydreaming about consuming buckets of them on Thanksgiving the minute Halloween ends, and over the years, I have played around with more versions of the standard mashed potato recipe than probably every other food combined. I’m not a mashed potato snob – give me a bowl of whatever kind you’ve whipped up, and I will eat it. But the dish I’m sharing with you guys today is my #1. On top of truly being one of the most delicious side dishes known to human kind, these parmesan mashed potatoes are incredibly easy to make. And there’s a special (very simple) hack that makes them the creamiest of the creamy. Read on for all the details.
Creamy Parmesan Mashed Potatoes
Prep Time: 20 minutes, Cook Time: 20 minutes, Ready Time: 40 minutes
Serves: 6-8 | Author: Bubby and Bean
Parmesan mashed russet potatoes, simmered in milk, are a deliciously unique take on a beloved American side dish. Topped with shredded parmesan and chopped green onions, they’re a flavor-filled favorite that can be paired with almost any entree.
3 lbs russet potatoes, peeled and cut into chunks
3 cups whole milk
4 Tablespoons butter
3/4 cup shredded parmesan cheese
2 green onions, chopped
salt and pepper to taste
1. Peel and cut russet potatoes into chunks, place into large pot, and cover with whole milk.
2. Simmer milk over medium low heat, stirring occasionally, for about 20 minutes or until tender. (Make sure the milk never comes to a full boil; just keep it at a low simmer.)
3. Add butter, 1/2 cup of the parmesan cheese, and a few dashes of salt and pepper, then hand mash until well combined to desired consistency. (We like ours a little chunky.)
4. Scoop potatoes into a serving bowl and top with remaining parmesan cheese, chopped green onion, and another dash of salt and pepper. Serve hot.
There are two things that make these mashed potatoes so exquisite. The first is an amazing hack I came across a couple of years ago where rather than boiling the potatoes in water, you simmer them in milk for an incredible level of creaminess. The other is the type of potatoes I use: russets. Russet Potatoes have a light, fluffy texture and delicious flavor that make for the perfect mashed potatoes every time. And while russets are my favorite for mashed, I adore all potatoes. I mean, they’re all sorts of convenient, and an important staple in this house. They’re also a culinary canvas you guys – you can use potatoes in endless types of recipes, from breakfast to side dishes to full on meals. And, who doesn’t love potatoes? There’s never a complaint when they’re part of a meal around here, and there aren’t a lot of foods for which I can say that. (If you’re a potato fan like me, you have to check out the Potato Goodness Facebook page. Endless yumminess, guys.)
Any other mashed potato fanatics out there? What’s your favorite mashed potato recipe?
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