Mashed potatoes are the perfect comfort food when the days become colder. This recipe is a take on the classic potato dish. With some sharp Parmesan cheese, fresh herbs and milk, it’s an ideal side dish for any day of the week.
- 8 large Yukon gold potatoes
- 2 tablespoons of butter
- 1/4 to 1/2 cup of milk
- 1/4 cup of good quality Parmesan shavings
- 2 tablespoon of finely chopped parsley
- Salt and freshly cracked black pepper
Peel the potatoes and cut into quarters. Add the potatoes to a stockpot and fill with cold water to cover. Add a couple teaspoons of coarse kosher salt and bring to a boil.
Cook for 12 to 15 minutes or until the potatoes are completely cooked and tender. Drain the potatoes and immediately return to the warm stock pot.
Using a potato masher, mash the potatoes until they begin to break down, about 30 seconds. Add the butter and mash vigorously to melt. Add the milk and mash again until the mixture is smooth and silky. If the mixture is too chunky for your liking add a couple more tablespoons of milk.
Once the potatoes have reached the desired consistency, fold in the Parmesan cheese and herbs. Add a couple good pinches of salt and pepper and serve immediately.
Jennifer Bartoli is a Toronto-based writer, photographer and recipe developer who grew up in Paris, France. Her longstanding passion for food took her to New York City, where she studied at the French Culinary Institute. For delicious recipes and more, check out Jennifer’s blog, Chocolate Shavings.