Parmesan Mashed Potatoes with milk and double cream, the best side dish you could possibly ask for. Velvety, smooth, seasoned to perfection, the ideal side for your Thanksgiving, Christmas roast or just a nice meal throughout the year. Comfort food at its best!
Mashed potatoes is that one dish that has always screamed perfection to me. Forget about gourmet food and fancy party dishes, this is the only food I could never have enough of.
Ever since I was little, my birthday meal has been roast with creamy mashed potatoes. It never made any sense to me to choose something different.
And I was never as excited about the birthday cake as I was about my dream main meal. What can I say, I am a simple girl who loves simple food. Not that simple means plain when it comes to good food. Far from it! And if you are looking for the best mashed potatoes recipe, here you have it!
I mean, yeah, everyone can make something as simple as a mash, but there are a few tricks that can make your mashed potatoes out-of-this-world good.
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Ingredients used
- potatoes - any kind you have around
- double cream - heavy cream
- full-fat milk - works so much better than semi-skimmed or skimmed, as it's fatter and creamier
- butter - I always use salted butter when I cook
- grated parmesan - I prefer grating it myself, rather than buying ready-grated parmesan, as it's way more flavourful
- salt - to taste
Step-by-step photos and instructions
I know some potatoes are better than others when it comes to a creamy mash, but I used both white and red varieties, and I couldn't honestly find much of a difference is texture.
- Boil the potatoes in their skin, adding a pinch of salt to the water.
- When the potatoes are tender, allow to cool slightly, then peel them off and add to a large bowl.
- Warm up the milk
- Add the salt, butter, milk, cream and parmesan, and use a potato masher to mash well until smooth and creamy.
- Serve hot!
Expert tips
Rule number one: BOIL THE POTATOES IN THEIR SKIN, THEN PEEL THEM OFF AND MASH. It might be quicker to cut them up in smaller cubes and boil, but you won't get the same results.
The potatoes become too watery, and they will lose that creamy texture we are after. The same rule applies if you make potato salad.
Rule number two: NEVER EVER USE A HAND BLENDER OR A KITCHEN AID TO MASH THE POTATOES.
It just ruins the texture, making the mashed potatoes rubbery and sticky. The best way is to use a potato masher. Then, to get the creaminess we are after, I used butter, thick double cream (or heavy cream), and milk, plus parmesan for extra taste.
Be generous with the seasoning, no one likes a bland mash. You can also add garlic, or any other sharp cheese you like, for extra taste.
Warming up the milk helps with the creaminess, rather than added cold milk, so do give it a go!
If you’ve liked my PARMESAN MASHED POTATOES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Parmesan Mashed Potatoes
Ingredients
- 6 medium potatoes
- ¼ cup double cream (heavy cream)
- ½ cup full-fat milk
- 2 tablespoon butter
- 2 tablespoon grated parmesan
- ½ teaspoon salt
Instructions
- Boil the potatoes in their skin, adding a pinch of salt to the water.
- When the potatoes are tender, allow to cool slightly, then peel them off and add to a large bowl.
- Add the salt, butter, milk, cream and parmesan, and use a potato masher to mash well until smooth and creamy.
- Serve hot!
Video
Notes
- Rule number one: BOIL THE POTATOES IN THEIR SKIN, THEN PEEL THEM OFF AND MASH. It might be quicker to cut them up in smaller cubes and boil, but you won't get the same results.
- The potatoes become too watery, and they will lose that creamy texture we are after.Â
- Rule number two:Â NEVER EVER USE A HAND BLENDER OR A KITCHEN AID TO MASH THE POTATOES.
- It just ruins the texture, making the mashed potatoes rubbery and sticky. The best way is to use a potato masher. Then, to get the creaminess we are after, I used butter, thick double cream (or heavy cream), and milk, plus parmesan for extra taste.
- Be generous with the seasoning, no one likes a bland mash. You can also add garlic, or any other sharp cheese you like, for extra taste.
Nutrition
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