Name: Mashed Potatoes with Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs Yukon gold or russet potatoes, peeled and chopped; 1 tablespoon salt (for boiling water); 4 tablespoons unsalted butter; ½ cup whole milk or heavy cream, warmed; ½ cup grated parmesan cheese (preferably freshly grated); Salt and black pepper, to taste; Optional: 1 clove garlic (minced or roasted), chopped chives, extra melted butter for garnish

Jump to Recipe·Leave a Review

Mashed potatoes with parmesan are the ultimate comfort food with a savory twist. I take creamy, fluffy mashed potatoes and mix in rich, nutty parmesan cheese for a side dish that feels both classic and elevated. It’s simple, indulgent, and always a hit at the dinner table.

Why You’ll Love This Recipe

I love this version of mashed potatoes because it’s full of flavor without being fussy. The parmesan adds a salty, cheesy depth that pairs beautifully with roasted meats, holiday mains, or even just a fried egg on top. It’s a versatile dish that never gets boring. Mashed Potatoes with Parmesan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes, peeled and chopped
Salt
Butter
Whole milk or heavy cream
Grated parmesan cheese (freshly grated for best flavor)
Black pepper
Optional: garlic, chives, or extra melted butter for garnish

Directions

I boil the peeled and chopped potatoes in salted water until fork-tender, about 15–20 minutes.
I drain them well, then return them to the hot pot to evaporate any extra moisture.
I mash the potatoes with butter and warm milk or cream until smooth and creamy.
I stir in the parmesan cheese, season with black pepper, and taste for salt.
I serve hot, topped with a little extra parmesan or melted butter if I’m feeling indulgent.

Servings and timing

This recipe serves 4 to 6. It takes about 15 minutes to prep and 20 minutes to cook.

Variations

Sometimes I mash in roasted garlic or a spoonful of sour cream for extra richness. I’ve also added finely chopped chives or parsley for color. For a tangier twist, I stir in a bit of cream cheese or Greek yogurt.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stove or in the microwave, adding a splash of milk or cream to loosen them up. Mashed Potatoes with Parmesan

FAQs

Can I use pre-grated parmesan?

Yes, but freshly grated gives the best flavor and melts more smoothly into the potatoes.

What’s the best potato for mashing?

I prefer Yukon golds for their buttery texture or russets for fluffiness.

Can I make this ahead of time?

Yes. I make the mashed potatoes earlier in the day and keep them warm in a slow cooker on low.

Can I use plant-based milk and butter?

Yes. I’ve used almond milk and vegan butter for a dairy-free version — just skip the parmesan or use a dairy-free cheese.

Can I freeze mashed potatoes?

I can, though the texture changes slightly. I reheat them slowly and stir in extra cream or butter to bring them back to life.

Conclusion

Mashed potatoes with parmesan are my go-to side when I want something easy, flavorful, and guaranteed to please. Creamy, cheesy, and comforting, they pair with just about everything — or stand alone as a bowl of pure comfort.