Latest recipes

Buttery Parmesan Mashed Potatoes

Buttery Parmesan Mashed Potatoes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 4 1/4 to 4 1/2 pounds pounds Yukon Gold potatoes, unpeeled, scrubbed, cut into 1-inch-wide wedges
  • 1/2 cup (1 stick) butter, diced
  • 1 cup (or more) whole milk
  • 1 1/4 cups freshly grated Parmesan cheese, divided
  • Fresh Italian parsley sprigs (optional)

Recipe Preparation

  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain potatoes and return to same pot. Add butter and mash well. Mix in 1 cup milk, then 1 cup cheese. Season to taste with salt and pepper, adding more milk by tablespoonfuls to reach desired consistency. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm covered in 350°F oven 30 to 40 minutes, stirring occasionally.

  • Mound potatoes in bowl. Sprinkle with remaining 1/4 cup cheese. Garnish with parsley sprigs, if desired.

Recipe by Megan Johnson, Frank Beidler

Nutritional Content

One serving contains the following: Calories (kcal) 355.8 %Calories from Fat 34.4 Fat (g) 13.6 Saturated Fat (g) 8.1 Cholesterol (mg) 36.4 Carbohydrates (g) 47.7 Dietary Fiber (g) 4.6 Total Sugars (g) 1.1 Net Carbs (g) 43.2 Protein (g) 11.4Reviews Section

Watch the video: Parmesan Potato Stacks Recipe (May 2022).