Creamy Mashed Potatoes
I like my mashed potatoes to be insanely silky and creamy, so if that’s what you are into, then you are in the right place! These creamy Parmesan mashed potatoes are everything you want in homemade mashed potatoes—rich, buttery, and silky smooth. Made with Yukon Gold potatoes, heavy cream, and freshly grated Parmesan, they're an easy, comforting side dish that's perfect for any occasion but ESPECIALLY for the Holidays and colder months!
About This Creamy Mashed Potato Recipe
These homemade Parmesan mashed potatoes take classic mashed potatoes to the next level with plenty of butter, heavy cream, and freshly grated Parmesan cheese. Yukon Gold potatoes create a naturally creamy base, while warm cream and cold butter give them a rich, silky texture. They're simple to make but taste like something you'd order at a steakhouse.
Why You'll Love This Recipe
Extra creamy: Heavy cream, whole milk, and butter create an incredibly smooth texture.
Full of flavor: Freshly grated Parmesan adds a delicious savory, nutty richness.
Simple ingredients: Made with just a handful of kitchen staples.
Perfect for holidays: An easy side dish for Thanksgiving, Christmas, or special occasions.
Versatile: Pairs beautifully with everything from roasted chicken to steak and meatloaf.
Ingredients You'll Need
Yukon Gold potatoes
Kosher salt
Salted butter
Heavy cream
Whole milk
Freshly grated Parmesan cheese
Freshly ground black pepper
How to Make Parmesan Mashed Potatoes
Peel and cut the Yukon Gold potatoes into evenly sized pieces, then boil in salted water until fork-tender. Drain thoroughly and allow them to steam dry before passing through a potato ricer or mashing until smooth. Gradually stir in warmed heavy cream and milk, followed by cold, cubed butter. Gently fold in the freshly grated Parmesan until incorporated. Season with salt and pepper, then serve warm with extra butter and fresh chives, if desired.
Tips for Success
Use Yukon Gold potatoes: Their naturally creamy texture and buttery flavor make them ideal for mashed potatoes.
Use a potato ricer: This creates a smoother, silkier texture without overworking the potatoes.
Let the potatoes steam dry: Removing excess moisture prevents watery mashed potatoes.
Warm the dairy: Warm cream and milk incorporate more easily into hot potatoes.
Add cold butter: Cut the butter into pieces and gently fold it into the hot potatoes until melted.
Avoid overmixing: Too much stirring can release excess starch and create a gummy texture.
Grate your own Parmesan: Freshly grated cheese melts more smoothly and provides better flavor.
Frequently Asked Questions
Can I use Russet potatoes instead of Yukon Gold?
Yes! Russet potatoes will work, but they'll produce a fluffier texture rather than the naturally creamy consistency of Yukon Gold potatoes.
Can I make Parmesan mashed potatoes ahead of time?
Yes! Prepare them up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently with a splash of milk or cream to restore their creamy consistency.
Why are my mashed potatoes gummy?
Overmixing is usually the culprit. Avoid using a blender or food processor, which can overwork the starches and create a gluey texture.
Can I use half-and-half instead of heavy cream?
Yes! Half-and-half can be substituted for heavy cream, although the mashed potatoes won't be quite as rich.
Can I leave out the Parmesan cheese?
Absolutely! You can omit the Parmesan for classic creamy mashed potatoes without changing the rest of the recipe.
How do I store leftover mashed potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding milk or cream as needed.
What to Serve With Parmesan Mashed Potatoes
These creamy mashed potatoes are the perfect side dish for hearty, comforting meals. Serve them alongside classic meatloaf, roasted chicken, beef tenderloin, pot roast, or steak. They're especially delicious with dishes that have a rich gravy or sauce, like coq au vin. They also make a wonderful addition to Thanksgiving and Christmas dinner.
More Recipes You'll Love
Creamy Mashed Potatoes Recipe
These creamy Parmesan mashed potatoes are made with Yukon Gold potatoes, butter, heavy cream, whole milk, and freshly grated Parmesan cheese. Rich, silky, and full of flavor, they're the perfect side dish for holidays, Sunday dinners, or any special occasion.
Ingredients
- 4 lbs Yukon Gold potatoes
- 2 tablespoons kosher salt, for the boiling water
- 8 tablespoons (1 stick) salted butter, cold and cubed
- 1 cup heavy cream
- ⅔ cup whole milk, plus more as needed
- 1 cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Peel the potatoes and cut into evenly sized chunks. Place in a large pot, cover with cold water, and add 2 tablespoons kosher salt. Bring to a boil and cook for approximately 15–20 minutes, or until very tender and easily pierced with a fork.
- Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 1–2 minutes to allow excess moisture to evaporate.
- Pass the hot potatoes through a potato ricer into a large bowl or back into the pot. If you don't have a potato ricer, use a potato masher and mash until smooth.
- Combine the heavy cream and whole milk in a microwave-safe measuring cup or small saucepan. Heat until warm, but not boiling. Gradually stir the warm mixture into the potatoes until incorporated. Add additional milk as needed to reach your desired consistency.
- Add the cold, cubed butter a few pieces at a time, gently folding until completely melted and incorporated.
- Fold in the freshly grated Parmesan cheese until melted and evenly incorporated.
- Taste and adjust with salt and freshly ground black pepper. Serve warm with additional melted butter and freshly chopped chives, if desired.
Notes
Potatoes: Yukon Gold potatoes have a naturally buttery flavor and creamy texture, making them ideal for mashed potatoes.
Potato ricer: For the smoothest, silkiest mashed potatoes, use a potato ricer instead of a traditional masher.
Cold butter: Adding cold butter in pieces helps it incorporate gradually into the hot potatoes.
Warm dairy: Always warm the cream and milk before adding them to prevent cooling the potatoes.
Consistency: Start with the listed amount of milk and add more as needed. The potatoes will thicken slightly as they cool.
Avoid overmixing: Gently fold the ingredients together rather than vigorously stirring. Overworking the potatoes can make them gummy.
Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Salt: Taste before adding additional salt, since the boiling water, salted butter, and Parmesan all contribute salt.
Nutrition Facts
Calories
441Fat
26 gSat. Fat
16 gCarbs
43 gFiber
5 gNet carbs
38 gSugar
4 gProtein
10 gSodium
2106 mgCholesterol
77 mg
