A few months ago we were invited over for dinner at our friend’s home. She was whipping up some creamy mashed potatoes and asked me to taste them. I wanted to know what in the world was in them because they were not only extra creamy but were buttery and cheesy at the same time. Thankfully, she brought out her church cookbook and shared this phenomenal mashed potatoes recipe with me (and all of you, my friends)! Thanks, Chanin Warren and Jen Watkins for the recipe.
Sour Cream is a game changer in these Creamy Parmesan Mashed Potatoes. We have a HUGE Thanksgiving feast and always make plenty so we have leftovers. Years ago, we found that no one was eating the leftover mashed potatoes (made with only butter and milk). When you put traditional mashed potatoes made with only butter and milk in the refrigerator, they seize and dry out. No bueno. I found that if I add sour cream or cream cheese to my mashed potatoes, then they heat and re-heat beautifully.
If you want to elevate the flavor of mashed potatoes, add parmesan cheese. You get a lot of bang for your buck with parmesan cheese. It is one of the most flavorful and universally loved cheeses out there. When you add parmesan to potatoes, which are a blank slate, it makes them even better.
creamy Parmesan Mashed Potatoes made with butter, half-n-half, sour cream, and parmesan cheese. These aren't your mama's mashed potatoes!
3 lbs. Potatoes, peeled and cut into pieces (russet, yukon gold, or red)
½ cup Butter
1½ cups Half-n-Half (or cream or whole milk)
½ cup Sour Cream
2 teaspoons Salt
½ cup Quality Parmesan Cheese (plus ½ cup for garnish)
½ teaspoon Pepper
Place peeled and cut potatoes and 1 Tablespoon of salt in a large pot with enough cold water to completely cover the potatoes. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 25-35 minutes or until the potatoes are fork tender. Drain.
In a small saucepan, heat the butter and half-n-half until butter is melted and warm, about 5 minutes.
Put potatoes into the bowl of an electric mixer fitted with a paddle attachment, and mix them for 30 seconds to break up the potatoes.
Slowly add butter and cream mixture, mixing at the lowest speed.
Fold in sour cream, salt, parmesan cheese, and pepper
Taste and season more if necessary.
Garnish with ½ cup shaved parmesan cheese and pat of butter.
**If you need to re-warm these mashed potatoes, add a tad more butter and half-n-half.