Mashed Potatoes with Parmesan Cheese

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parmesan mashed potatoesIf you don’t want parmesan mashed potatoes, you can just leave out the parmesan cheese. These mashed potatoes are the hit of any meal.

Once more caveat, I’m a huge fan of garlic, and if I’m making this recipe for myself, I’ll add more garlic. My husband likes it but not as much as I do. You can either leave the garlic out, add more, or make just as shown below.

You know as well as I do that mashed potatoes are versatile. I use this recipe on the side with Chicken Marsala, or I skip the pasta and pour the marsala right over the potatoes. With or without the parmesan. 

I do think an important part of making the most delicious mashed potatoes is to dry the potatoes a little. I always drain mine into a strainer and shake well. Making sure I’ve gotten all the extra water out. Then I put the stock pot back on the burner on low, and toss the potatoes to steam off a bit more of the water before mashing. 

Stock pot or Dutch Oven? I’m going to be honest, I use my Puricon Dutch Oven in place of a stock pot regularly. It’s my preferred method, and not just for potatoes. 

If you’re invited to a potluck, making a Thanksgiving or Christmas dinner, or just a dinner for two, this recipe will become a staple to impress. Enjoy and don’t forget, you can double or triple the recipe.

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parmesan mashed potatoes

Parmesan Mashed Potatoes

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Nothing beats homemade mashed potatoes. We use russet potatoes in this recipe, but feel free to substitute your favorite potatoes. The cream and cheeses make these rich and creamy, with lots of flavor. If you want to make more, this can be easily doubled or tripled.


  • 1 pound russet potatoes
  • 1⁄2 large cloves garlic minced
  • fine sea salt
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano-Reggiano
  • 3/4 ounce cream cheese room temperature
  • Optional toppings: chopped fresh chives or green onions, freshly-cracked black pepper


  1. Cube the potatoes. I like my potatoes peeled, but they are just as delicious with the skins on. So peel and cut into 1 inch chunks. Put them in a stockpot of cold water.
  2. Boil potatoes. Be sure the water in the pot sits about 1 inch above the potatoes once you have them all in the water. Add garlic and salt to the water and cook on high heat until water boils. Reduce heat to medium-high and continue to cook for 12 minutes (or until a knife can be easily inserted in the middle of the chunks with no resistance. Once fully cooked, drain the water. Be careful of the steam.
  3. Creamy mixture: While potatoes are cooking, add butter, cream, a dash of salt to a microwave safe bowl and microwave until just melted. (avoid boiling the cream)
  4. Quick dry the potatoes: After draining the water, place the pot of potatoes back on the burner on low heat. Using a large spoon, fold the potatoes over for about a minute as the heat steams off extra water. Remove from heat.
  5. Mash: Transfer potatoes to a large serving bowl, using your favorite masher, mash the potatoes. (I use OXO masher because I like extra smooth potatoes)
  6. Mix everything: Add half of the butter mixture to potatoes and stir, then add the rest of the butter and mix again. Fold in the cream cheese and parmesan cheese until just combined. Don't over mix.
  7.   Season to taste.
  8. Serve warm. Top with grated cheese and chives if desired.

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