Parmesan Mashed Potatoes

Name: Parmesan Mashed Potatoes
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 4 pounds, Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 1/2 cups, heavy cream; 6 tablespoons, unsalted butter, cut into pieces; 2 cups, grated Parmesan cheese; 1/2 cup, grated Asiago cheese; 2 teaspoons, salt

3 comments

Appears in Cook's Country October/November 2007

Most recipes for Parmesan mashed potatoes simply stir grated cheese into the potatoes either before or after mashing. But we wanted big Parmesan flavor without sacrificing creamy texture.

SERVES8 to 10

TIME50 minutes

WHY THIS RECIPE WORKS

Most recipes for Parmesan mashed potatoes call for stirring grated cheese into the potatoes either before or after mashing. But these recipes produced potatoes that were thick, stodgy, and lacking any noticeable cheese flavor. We managed to...

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