Buttery Parmesan Mashed Potatoes



December 2009


  • 4 1/4 to 4 1/2 pounds pounds Yukon Gold potatoes, unpeeled, scrubbed, cut into 1-inch-wide wedges
  • 1/2 cup (1 stick) butter, diced
  • 1 cup (or more) whole milk
  • 1 1/4 cups freshly grated Parmesan cheese, divided
  • Fresh Italian parsley sprigs (optional)


  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain potatoes and return to same pot. Add butter and mash well. Mix in 1 cup milk, then 1 cup cheese. Season to taste with salt and pepper, adding more milk by tablespoonfuls to reach desired consistency. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm covered in 350°F oven 30 to 40 minutes, stirring occasionally.
  • Mound potatoes in bowl. Sprinkle with remaining 1/4 cup cheese. Garnish with parsley sprigs, if desired.