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Top down shot of mashed potatoes swirled on a small plate topped with grated Parmesan and black pepper
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Parmesan Mashed Potatoes

These heavenly fluffy and comforting parmesan mashed potatoes are easy to make, but with a cupful of grated hard cheese to give it some edge.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: European
Keyword: parmesan mashed potatoes
Servings: 4 people
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 6 medium potatoes / 1 kg potatoes
  • Salt to taste
  • 50ml / 1/4 cup whole milk hot
  • 70g / 1/3 cup unsalted butter
  • 100g / 1 cup grated Parmesan cheese

Instructions

  • Boil the peeled and quartered potatoes in salted water until they are tender. When done, drain and steam dry them to get rid of excess water. Return the potatoes to the pot and add hot milk.
  • Mash with a potato masher until they are mostly smooth, then add the butter and keep mashing until smooth and most lumps are broken, then stir in freshly grated Parmesan cheese.
  • Season with salt to taste and serve hot with more butter if desired.

Notes

    • Use the right kind of potato! It seems obvious, but don’t think you can get away with a waxy spud for a light and frothy mash. Starchy potatoes for mash. Waxy for potato salad. It’s kitchen law.
    • After draining, leave the potatoes to steam dry in the colander for a few minutes. Give them a quick shake to shuffle them about, then leave to steam dry again. The less liquid, the more fluff.
    • I’m old school and use a potato masher. You can control how chunky or smooth you want it, and the result is a textured mash.
    • Personally, I don’t think this recipe needs garlic. But if you must, you must. Just use roasted garlic. Roasted garlic is more of a mellow flavour that won’t override the Parmesan. 
    • Please please please do not use pre-grated Parmesan cheese here. Or ever. Ever! Those dusty shavings are packed with starch meaning they don’t melt well and your lovely mash will be disappointingly grainy. 
    • Invest in a decent block of hard cheese: Parmigiano Reggiano, Pecorino Romano or Grana Padano. While pricier than the pre-grated Parma dust, they are far more potent, and they will last well. It is so worth it!

Nutrition

Calories: 484kcal | Carbohydrates: 60g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1045mg | Potassium: 1415mg | Fiber: 7g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 63mg | Calcium: 280mg | Iron: 3mg