Creamy Mashed Potatoes
- π₯ 2 lbs russet or Yukon gold potatoes, peeled and cut into chunks
- π§ 4 tbsp unsalted butter
- π₯ 1 cup heavy cream
- π§ 1/2 cup shredded Parmesan cheese
- π§ 1 tsp garlic salt
- π§ 1 tsp garlic powder
- π§ 1 tsp onion powder
- π 1/2 tsp lemon pepper
- β« 1/2 tsp black pepper
- π§ 1/2 tsp sea salt (or to taste)
- πΏ 1 tbsp chopped fresh parsley (or 1 tsp dried)
Rich, velvety mashed potatoes with a buttery, seasoned flavor, made extra creamy with heavy cream and a blend of aromatic spices.
Ingredients
π₯ 2 lbs russet or Yukon gold potatoes, peeled and cut into chunks
π§ 4 tbsp unsalted butter
π₯ 1 cup heavy cream
π§ 1/2 cup shredded Parmesan cheese
π§ 1 tsp garlic salt
π§ 1 tsp garlic powder
π§ 1 tsp onion powder
π 1/2 tsp lemon pepper
β« 1/2 tsp black pepper
π§ 1/2 tsp sea salt (or to taste)
πΏ 1 tbsp chopped fresh parsley (or 1 tsp dried)
Equipment
β’ Large pot
β’ Colander
β’ Potato masher or hand mixer
β’ Large skillet
β’ Mixing bowl
β’ Whisk
Prep Time
Active: 15 minutes
Total: 30 minutes
Calories & Macros (per serving, approx. 1/6 recipe)
β’ Calories: 320
β’ Protein: 6g
β’ Carbohydrates: 35g
β’ Fat: 18g
Instructions
Boil the Potatoes
1. Fill a large pot with water and bring it to a boil.
2. Add the peeled and chopped potatoes and cook for 15-20 minutes until fork-tender.
Prepare the Creamy Parmesan Sauce
3. In a skillet over medium heat, melt butter and add heavy cream. Stir to combine.
4. Whisk in garlic salt, garlic powder, onion powder, lemon pepper, black pepper, and sea salt.
5. Once warmed through, add shredded Parmesan cheese and stir until fully melted and combined into a smooth sauce.
Mash and Combine
6. Drain the potatoes using a colander, then return them to the warm pot.
7. Mash the potatoes using a potato masher or hand mixer.
8. Pour the creamy Parmesan sauce over the mashed potatoes and stir until fully incorporated.
Serve and Garnish
9. Sprinkle with fresh parsley and serve warm.
Cooking and Serving Tips
β’ Extra Creamy Texture: For ultra-smooth potatoes, use a hand mixer or potato ricer instead of a masher.
β’ More Cheese: Feel free to mix in an additional 1/4 cup of Parmesan or a different cheese like cheddar for a richer flavor.
β’ Make Ahead: Store mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream to restore creaminess.
This Creamy Parmesan Mashed Potatoes recipe delivers rich, indulgent flavor with a luscious, cheesy finish. π½οΈ
