PARMESAN MASHED POTATOES
Provided by Ellie Krieger
Categories side-dish
Time 30m
Yield 8 (3/4 cup) servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
- While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
- Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.
CREAMY MASHED POTATOES WITH A CRUNCHY PARMESAN CRUST
Steps:
- 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.
RICH & CREAMY PARMESAN MASHED POTATOES
For special occasions (like my husband's birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. -Jo Ann Burrington, Osceola, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.
Nutrition Facts : Calories 199 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 612mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
BAKED MASHED POTATOES WITH PARMESAN
The combination here of baked and mashed potatoes can be made in advance and reheated at serving time. A food mill or old-fashioned food ricer yields the best texture, but you can also mash the potatoes in any way you are accustomed. I like to use Idaho potatoes because they are less moist than many other types.
Provided by Pierre Franey
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel potatoes and rinse well.
- Place potatoes and garlic in a saucepan with water to cover. Add salt and bring to a boil. Simmer 15 to 20 minutes or until potatoes are tender. Drain and mash and place in a saucepan.
- Preheat broiler.
- Heat milk in a saucepan.
- Add butter and nutmeg to milk. Stir with a wooden spatula until butter melts. Add milk gradually to the potatoes, stirring with a spatula. Add salt, if desired, and pepper.
- Spoon potatoes into a heatproof serving dish measuring 1 1/2 by 6 1/2 by 10 1/2 inches.
- Smooth top with a spatula and sprinkle with cheese. Place potatoes under broiler until nicely browned.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 588 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY GARLIC-PARMESAN MASHED POTATOES
Tired of plain mashed potatoes? Why not try adding something new?
Provided by CNM CATERING
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
- While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
- Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
Categories Potato Side Bake Vegetarian Parsley Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
- Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Categories Milk/Cream Potato Side Thanksgiving Parmesan Fall Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
- Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
PARMESAN-ROMANO MASHED POTATOES
My sister hates mashed potatoes, but for whatever reason likes my potatoes. She one night requested cheesey mashed potatoes, and this recipe was born out of what I had on hand, parmesan and romano! I added a whole lot more than cheese, and now she won't eat plain mashed potatoes!! Boiling the potatoes with the herbs allows the flavors to cook into the potato and blend together into a nice soft herb-y taste without being over powering. You don't have to use the herbs I do, just use what you have in the cupboard that you like! :-)
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven and cover with water. Add bouillon and bay leaves. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain potatoes; discard bay leaves. Mash potatoes with cream and butter. Stir in the cheeses, garlic and seasonings.
Nutrition Facts :
BAKED MASHED POTATOES WITH PARMESAN CHEESE
Steps:
- Peel the potatoes and rinse well. Cut the potatoes lengthwise in half. Cut each half into 4 pieces. There should be about 4 cups.
- Put the potatoes in a saucepan with water to cover. Add salt and the onions and bring to a boil. Simmer 12 to 15 minutes or until the potatoes are tender. Drain. Put the potatoes through a food mill or potato ricer and place in a saucepan.
- Preheat the broiler.
- Heat the milk in a saucepan.
- Add the butter to the potatoes and stir with a wooden spoon until the butter is melted. Add the hot milk gradually, stirring with a wooden spoon. Add salt, pepper and the nutmeg. Blend well.
- Spoon the potatoes into an oven-proof serving dish (an oval dish measuring 1 1/2 by 6 1/2 by 9 1/2 inches is suitable). Smooth the top of the potatoes with a spatula.
- Sprinkle with the cheese and place under the broiler until nicely browned.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 666 milligrams, Sugar 6 grams, TransFat 0 grams
CHEESY AND CREAMY PARMESAN MASHED POTATOES
Serve ten with our crowd-pleasing Cheesy and Creamy Parmesan Mashed Potatoes. As a bonus, Cheesy and Creamy Parmesan Mashed Potatoes are also a Healthy Living recipe!
Provided by My Food and Family
Categories Cheese
Time 35m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Place potatoes in large saucepan. Add broth; bring to boil on medium heat. Cover; simmer on medium-low heat 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or just until potatoes are tender and most of the broth is absorbed.
- Add Neufchatel; mash potatoes on low heat just until Neufchatel is melted and mixture is well blended. Add sour cream and Parmesan; mash and stir until potato mixture is blended and heated through.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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