Mashed Potatoes with Parmesan Cream

Recipe source: Food and Wine | November 2015 - These ultrarich mashed potatoes taste intensely of Parmesan. They can be made up to three days ahead of time, which makes them convenient for Thanksgiving. - For the fluffiest mashed potatoes, put them through a ricer while still warm.

Mashed Potatoes with Parmesan Cream
Mashed Potatoes with Parmesan Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 6

    pounds large Yukon Gold potatoes—scrubbed, peeled and cut into large chunks

  • Kosher salt

  • Pepper

  • 1 1/2

    sticks unsalted butter

  • 1 1/2

    cups heavy cream

  • 1 1/2

    cups whole milk

  • 1 1/4

    cups freshly grated Parmigiano-Reggiano cheese

Directions

1. In a pot, cover the potatoes with water; bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain. 2. Meanwhile, in a saucepan, combine the butter, cream and milk; bring to a simmer. Add the cheese and let stand for 1 minute; whisk until smooth. 3. Pass the warm potatoes through a ricer into the pot. Fold in the Parmesan cream. Season generously with salt and pepper and serve. MAKE AHEAD: The potatoes can be refrigerated for up to 3 days. Reheat gently, adding tablespoons of milk if too thick.

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