Parmesan Potatoes (Goes with Zesty Pot Roast)

By ezunich

Cynthia Graubart, Southern Living

OCTOBER 2014

Ingredients

• 3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• 1/3 cup butter, melted
• 1 teaspoon salt
• 3/4 teaspoon black pepper

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Bring potatoes, 1 tsp. salt, and cold water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 16 minutes or until tender; drain. Return potatoes to pan; cook over medium heat until dry. Stir in half-and-half, Parmesan cheese, melted butter, 1 tsp. salt, and black pepper; cook 30 seconds or until heated. Remove pan from heat. Mash potatoes to desired consistency. (Reserve 2 cups for pot roast pies, if desired.)