Chef Mickey's Parmesan Mashed Potatoes

Wash, peel and cut the potatoes into even sized chunks. For smaller potatoes quarters work. If you have larger potatoes you can cut them into sixths. Just make sure your chunks are relatively the same size.
Put the potatoes into a large pot and cover them with water by 1 inch.
Put the pot of potatoes and water on a burner and set it to high.
Once the water comes to a boil, lower the heat so that it is just simmering. Cook for 10 minutes.
After 10 minutes take one potato chunk out and test if it is ready. You do this by trying to mash the potato with a fork. If it easily breaks it is done. If not go 5 minutes more.
Drain the potatoes in a strainer. You do not want overly wet potatoes.
Grate your Parmesan cheese if you have not already done so. You want at least 1 cup, you may like it "cheesier" and want to add more. Make sure to reserve some cheese to top the potatoes when you serve them.
Take the pot the potatoes cooked in and put it back on the burner. Set the burner to medium heat. Add the heavy cream and the butter. Cook for a few minutes until the butter is melted and the cream is warm.
Remove the pot from the burner and add the drained potatoes. Mash the potatoes until everything is incorporated.
Add in the grated Parmesan cheese and mix well using the potato masher.
Taste the potatoes and add in your salt and pepper to taste.
Take your hand mixer and "whip" the potatoes. You want to use the medium setting and only whip them for 30 seconds to one minute. You don't want to overwork the potatoes as they can become "gluey".
Serve them topped with some additional grated Parmesan or refrigerate and reheat to serve the next day.

Chef Mickey's Parmesan Mashed Potatoes

Equipment

Ingredients

Instructions

Video

Nutrition