Fluffy Parmesan Mashed Potatoes
Fluffy, creamy, Parmesan mashed potatoes filled with butter, a Parmesan cream sauce, heavy cream, and chives if you’re feeling fancy. There is nothing more comforting and they are an indulgence your holiday table needs!
Servings 6 people
Calories 419kcal
Ingredients
- 3 lbs. Yukon gold potatoes, washed, peeled and cut into 1-2 inch cubes (or Russet Potatoes)
- Kosher salt, to taste
- 8 Tbsp. butter, unsalted
- 2 Tbsp. all-purpose flour
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 cup Parmigiano Reggiano, finely grated using a micro plane
- white pepper, to taste
- garnish: fresh chives, thyme, etc.
Instructions
- Add the cubed potatoes to a large pot of cold water, and rinse the potatoes 2 or 3 times until the water runs clear.3 lbs. Yukon gold potatoes, washed, peeled and cut into 1-2 inch cubes (or Russet Potatoes)
- Cover the potatoes with fresh cold water and add a generous pinch of kosher salt. Don't be shy here, add a really big pinch(s) of salt!Kosher salt, to taste
- Bring the potatoes to a boil over medium-high heat, then reduce the heat down to maintain a simmer over moderate heat until the potatoes are tender, about 15-20 minutes.
- Meanwhile, make the Parmesan cream sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and whisk for about a minute to get rid of the floury taste.8 Tbsp. butter, unsalted, 2 Tbsp. all-purpose flour
- Then gradually whisk in the heavy cream and milk in a steady stream.3/4 cup heavy cream, 3/4 cup whole milk
- Bring to a simmer, then add in the Parmesan and whisk until smooth and remove from heat. Sauce will be thick and creamy, similar to an Alfredo sauce texture.1 cup Parmigiano Reggiano, finely grated using a micro plane
- Drain and rinse the potatoes under hot water for 1 minute (this is to rinse excess starch)
- Pass the warm potatoes through a potato ricer, or food mill, over the pot. If you don't have either, use a potato masher.
- Fold in the Parmesan cream sauce, season generously with more salt, white pepper and chives on top.white pepper, to taste, garnish: fresh chives, thyme, etc.
- If looser potatoes are desired, heat some milk in a sauce pan just until warmed and slowly add to the potatoes and fold until desired consistency is reached.
- Serve warm and enjoy!
Video
Notes
- This recipe only serves about 6 people, so if serving for a larger crowd for the holidays, I would recommend to double the recipe.
- If you don’t have a potato ricer, you can use a food mill or a good quality masher to process the potatoes. The ricer is my favorite method for fluffiest potatoes.
- Store leftovers in an air-tight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 36g | Protein: 13g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Sodium: 427mg | Fiber: 5g