My husband makes the BEST mashed potatoes. Hands down. However, after I made these Parmesan Mashed Potatoes, he relinquished the golden potato masher to me. These mashed potatoes are super creamy with a hint of cheesy flavor.
I’ve tried a few different versions of mashed potatoes over the years. Adding dill, rosemary, garlic, onion seasoning and even bacon. Ok, the bacon was a no brainer really. Who doesn’t love the taste of potatoes and bacon together? I guess the same people who don’t like pierogi. Does such a person actually exist? I keep getting the same message from the family – don’t mess with our mashed potatoes!
Message received loud and clear! But you can’t blame a gal for trying, right? I’ve always been a huge fan of Ina Garten and her simplistic recipes. These Parmesan mashed potatoes are inspired by Ina’s Smashed Potatoes. While Ina doesn’t peel her potatoes, I know my family would not enjoy finding potato skins mixed in their mashed potatoes. It’s totally a texture thing.
These parmesan mashed potatoes are so good, my husband was actually sneaking behind my back stealing spoonfuls out of the mixer bowl before I could get them on scooped onto the dinner plate. I kid you not! He also said I always had to make my mashed potatoes this way from now on too.
I’ve put together a quick list of my favorite easy recipes I’ve come to rely on during the holiday season. Along with my traditional turkey dinner, I serve up some delicious easy appetizers and side dishes. This Parmesan Mashed Potatoes will be one of them.
I also have my favorite recipes for using up all that delicious turkey meat:
While I have some rather classic ways of serving up Thanksgiving desserts, you gotta check out some other fabulous recipes from these food bloggers:
- Rustic Homemade Apple Pie from Earth Food and Fire
- Scratch Pumpkin Pie from Nutmeg Disrupted
- Honey Crisp Apple Pie from Dish ‘n’ the Kitchen
- Classic Apple Pie from Nutmeg Disrupted
- Puff Pastry Fried Apple Tarts from Homemade and Yummy
- Old-Fashion Pumpkin Pie from I Say Nomato
- Pecan Pumpkin Pie Bars (Gluten & Dairy-Free) from Healthy Life Redesign
- Apple Crostata with Maple Syrup, Vanilla and Ginger from Urban Cottage Life
- Apple Crumble Pie with Pear and Raisins (Vegan) from The Misfit Baker
- Vegan Maple Spiced Apple and Raisin Galette from SugarLoveSpices
- Raw Caramel Apple Pie from Koko’s Kitchen
- Dulce de leche Pumpkin Pie from Dish ‘n’ the Kitchen
- Pumpkin Pie with Chocolate Caramel from Veggie Zest
- Pumpkin Cheesecake Bars from Culinary Cool
- 3 pounds potatoes, peeled
- 1 cup half and half
- ½ cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Peel and chop the potatoes and place them in a medium saucepan.
- Add water to the pot until the potatoes are completely covered. Bring the water to a boil and simmer until potatoes are cooked through. They should be fork tender. Drain the potatoes and transfer them to a mixing bowl.
- While the potatoes are cooking, heat the half-and-half, butter and parmesan cheese together in a small sauce pan on the stove.
- Use an electric mixer (stand or hand held) to breakup the potatoes into small chunks. Leave the mixer on a low setting and slowly add in the hot half and half mixture. Stir in the sour cream, salt and pepper. Add additional butter and cream if the potatoes are too thick.