Parmesan Mashed Potatoes
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!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: International
Servings: 4 people
Calories: 130kcal
- 6 medium potatoes
- ¼ cup double cream (heavy cream)
- ½ cup full-fat milk
- 2 tablespoon butter
- 2 tablespoon grated parmesan
- ½ teaspoon salt
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!
- 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.
- 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.
Calories: 130kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 395mg | Potassium: 66mg | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 0.03mg