Creamy Parmesan Mashed Potatoes Recipe

Ingredients

Potatoes

• 3 lbs. russet potatoes peeled and cut into 1 1/2-inch chunks

Dairy & Fats

• 1/2 cup heavy cream
• 1/4 cup milk
• 4 tablespoons butter, cubed
• 1/2 cup sour cream
• ½ cup finely grated fresh Parmesan cheese (2 oz.) (optional)

Seasonings & Herbs

• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup freshly chopped chives

Instructions

1. Add the peeled and chunked potatoes to a 5-quart or larger Dutch oven. Fill with water until it reaches about 1 inch above the potatoes. Season with 1/2 teaspoon salt.
2. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low and simmer the potatoes uncovered for 15 minutes or until very tender when pierced with a fork. Drain the potatoes very well to remove excess water.
3. In a separate microwave-safe bowl, heat the butter, heavy cream, and milk together for 1 1/2 minutes until the butter is melted and the mixture is hot.
4. Place the drained potatoes into the bowl of an electric mixer or transfer to a large mixing bowl if using a hand-held mixer. Slowly stream the warm butter and cream mixture into the potatoes while beating on low speed until combined.
5. Beat in the Parmesan cheese, sour cream, chopped chives, salt, pepper, and garlic powder on medium speed until just combined. Avoid overbeating to maintain a fluffy texture. For a creamier and denser texture, beat just a little longer but do so cautiously.
6. Taste the mashed potatoes and adjust salt and pepper if needed. Serve warm.

Notes

• Try mixing up different cheeses or seasonings to create new potato flavor profiles.
• You can prepare the mashed potatoes ahead of time and keep them warm by transferring to a slow cooker set on warm.
• To keep warm for up to an hour, place the bowl over a pot of simmering water (double boiler method), cover it, and stir every 15 minutes for even heating.
• Be cautious not to overbeat to avoid gluey mashed potatoes.