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Parmesan Mashed Potatoes

From

October/November 2007

Parmesan Mashed Potatoes

Most recipes for Parmesan mashed potatoes call for stirring grated cheese into the potatoes either before or after mashing. But these recipes produced potatoes that were thick, stodgy, and lacking any noticeable cheese flavor. We managed to get big Parmesan flavor into our Parmesan Mashed Potatoes recipe without sacrificing creamy texture by using the test kitchen’s method of heating butter and cream before adding them to the potatoes. We also added grated dairy to the heated dairy, and the resulting mash was suitably smooth and creamy. Substituting a stronger cheese—Asiago—for a small portion of the Parmesan in our recipe added subtle cheese flavor and helped accentuate the nutty Parmesan flavor in the potatoes.

Serves 8 to 10

For the best flavor, buy wedges of Parmesan and Asiago and grate the cheeses yourself.

Ingredients

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