Mashed Potatoes - the ultimate comfort food
Who doesn't love a good mash? For many of us, potato mash is an emotional food that triggers memories of cozy winter dishes and family feasts.
Because it is so easy to make, it has long since become a staple in many households. But herein lies the danger, too:
Is your potato mash a bit on the bland side? Do you only ever cook it as a filling side rather than a dish that is delicious in its own right?
How to make actually delicious potato mash
Your standard mashed potatoes will usually consist of potatoes, cream and some condiments. Or, God forbid, of mash potato flakes. Please don't!
Let me show you how you can elevate this simple dish by adding just two more ingredients:
grated parmesan and whole grain mustard.
It's a quick and very easy process.
Once your potatoes are boiled, you will need less than 10 minutes to have your fluffy and creamy parmesan mashed potatoes ready and on the table.
What to serve it with
Mashed potatoes go with many main dishes that come with a sauce, think of a delicious stew or a roast with yummy gravy.
My parmesan mash is no exception, but can also be enjoyed on its own. We eat this mash as a side dish for Schnitzel (especially delicious if making parmesan coated veal escalopes 'bistecca milanese') or sausages.
And let's face it - sometimes we have bad days where comfort can only be found in carbs. Trust me, in those moments you want to have this recipe ready.
Anyways, enough talking, let’s put our apron on - I’ll see you in the kitchen!
Please leave me a comment on how your creamy parmesan mashed potatoes turned out and share the recipe with your family and friends!<br/><i>xoxo Rena</i>
Parmesan mashed potatoes
No more boring mash! Super tasty, super easy to make creamy and fluffy parmesan mashed potatoes - the ideal comfort food
Fact SheetCategory: Side dish Cuisine: Gluten free Vegetarian Sides under 1 hour European Cooking Method: cooking Diet: Preparation Time: 10 minutes Total Time: 40 minutes Servings: 3
- 500 g potato (peeled)
- 100ml cream
- 100ml milk
- 25g Parmesan cheese (grated)
- 2 TBSP butter
- 1 TBSP whole grain mustard (optional)
- white pepper (ground)
- parsley (chopped, as garnish)
- boil potatoes in salted water until fork tender, then drain
- in a pot, heat cream, milk, 1tbsp butter, parmesan and pepper. Stir frequently until butter is melted.
- Reduce heat to low.
- Mash your potatoes step by step (I use a potato ricer) and stir into the cream.
- Remember to stir (with a silicone spatula) to avoid burning the cream or potatoes.
- Fold everything until the cream is fully incorporated and no lumps of dry potato mash remain.
- Add second tbsp of butter and fold in until you have a smooth and creamy mash.
- Taste and add more salt or pepper if necessary. If the mash is too dry, add more butter or cream.
- Garnish with some chopped parsley and a few sprinkles of shaved parmesan.