December 16th, 2011Recipes, Sides, VegetarianMelinda 0 Comments

Parmesan Potatoes


  • 2 lbs Yukon Gold potatoes pounds total peeled (if you want to), quartered, and rinsed
  • 1 teaspoons salt
  • 1/2 cup milk
  • 1/2 cup cream
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup freshly grated Parmigiano Reggiano
  • Freshly ground black pepper to taste


  1. Put the quartered potatoes in a large saucepan with enough cold water to cover.
  2. Partially cover the pot and bring to a boil. Uncover, add the salt, and reduce the heat so the water boils gently.
  3. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes.
  4. Meanwhile, slightly heat the milk and cream on the stovetop or in a microwave to get the chill off.
  5. Drain the potatoes and return to the warm pan over low heat for 1 minute, shaking the pan to dry the potatoes thoroughly.
  6. Use a potato masher, a ricer, or a food mill to mash the potatoes.
  7. Blend the butter and Parmigiano into the potatoes.
  8. Gradually add the milk mixture until it is as soft and moist as you like.
  9. Add salt and pepper to taste.
  10. Serve immediately or keep warm.

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