Parmesan Mashed Potatoes
Great with Southwestern Chicken Cordon Bleu or Maple Glazed Salmon
Jan 7, 2009
Try these creamy Parmesan Mashers with freshly grated Parmesan Cheese. Or try the roasted garlic mashers variation. Who knew mashed potatoes could be so exciting!
Mashed potatoes don't have to be the boring white goo that hides in shame under the chicken. They don't need to be smothered in gravy to be good either. Mashers, with a little something extra added, can be just as exciting as the rest of the meal. Also try experimenting with adding other cheeses, such as Romano, Asiago, Smoked Gouda, Sharp Cheddar or your favorite.
Ingredients
- 2 lbs. Yukon Gold Potatoes
- Water, as needed
- 4 tb Butter
- 1 can Evaporated Milk, heated
- 1 cup Freshly Grated Parmesan (the real stuff)
- 1 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground Black or White Pepper
Instructions
- Peel and eye the potatoes and cut into large dice.
- Place in a medium pot and cover with water by one inch.
- Bring to a boil, reduce heat to medium-low.
- Simmer, uncovered, until fork tender, 15-20 minutes.
- Drain in a colander and let potatoes steam dry for a few minutes.
- Place potatoes in mixer bowl and beat with paddle attachment. Or, if a mixer isn't available, use a potato masher.
- Mash until well broken up and fluffy.
- If you don't mind lumps, stop there and continue with Step 9. If you do mind lumps, pass the mashers through a ricer or food mill.
- Stir in the butter.
- Add enough hot milk to bring potatoes to a creamy consistency. They should be soft and moist, but firm enough to hold their shape, not runny.
- Stir in the Parmesan and salt and pepper.
- Serve with Maple Glazed Salmon and Grilled Asparagus or with your favorite main and side dishes.
Variations
Replace the evaporated milk with buttermilk for Buttermilk Mashed Potatoes.
Or try adding a couple teaspoons of roasted garlic (recipe follows) for Roasted Garlic Mashed Potatoes.
Roasted Garlic
Ingredients
- 1 whole Head of Garlic
- Extra Virgin Olive Oil
Instructions
- Preheat the oven to 350 degrees F.
- Peel away the outer layers of the garlic bulb skin, without pulling the individual cloves apart and leaving the skins of the cloves intact.
- Cut off 1/4 to 1/2 inch of the top of the bulb, exposing the tops of the cloves.
- Drizzle olive oil over the exposed top of the bulb, using your fingers to make sure the tops are well coated.
- Wrap in aluminum foil.
- Bake for 25-30 minutes, or until the cloves feel soft when pressed.
- Allow to cool slightly.
- Use a small knife to cut the skin slightly around each clove.
- Squeeze the the roasted garlic cloves out of their skins.
- Mash with a fork.
- Add to mashed potatoes, spread over French bread, mix with sour cream for a baked-potato topping, or mix in with Parmesan and pasta.
The copyright of the article Parmesan Mashed Potatoes in Gourmet Food is owned by Laura Jennings. Permission to republish Parmesan Mashed Potatoes in print or online must be granted by the author in writing.
