Best 20 Parmesan Mashed Potatoes Recipes

CREAMY GARLIC-PARMESAN MASHED POTATOES

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.

ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
• Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
• Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

PARMESAN-BAKED MASHED POTATOES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

NANNY'S PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.

MASHED RED POTATOES WITH GARLIC AND PARMESAN

Steps:

• Put potatoes and garlic in lg pan.
• Cover with water.
• Bring to a boil.
• Reduce heat and simmer for 25 minutes, until potatoes are tender.
• Drain well.
• Mash with the butter, milk, and salt.
• Stir in the parmesan cheese.

PARMESAN MASHED POTATOES

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.

PARMESAN-ROMANO MASHED POTATOES

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.

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
• Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
• Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
• Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
• For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
• For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
• Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
• For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
• Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

RICH & CREAMY PARMESAN MASHED POTATOES

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.

GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain and return potatoes to the pot.
• Add butter to the warm potatoes and stir a bit to let melt. Add Parmesan cheese, sour cream, whipping cream, mayonnaise, garlic, salt, and pepper. Stir or beat using an electric mixer to combine.

RANCH HOUSE CROCK POT PORK CHOPS W/ PARMESAN MASHED POTATOES

Steps:

• Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. (This may take less time than allowed. Check prior to end time so as not to overcook.).
• Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
• Serve chops with gravy over the parmesan potatoes.

BAKED MASHED POTATOES, WITH PANCETTA, PARMESAN CHEESE, AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
• Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

ROSEMARY MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, until very soft.
• Cool, peel, and reserve oil.
• Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes.
• Drain, reserving 1 cup liquid.
• Place potatoes in a mixing bowl.
• Add milk, butter or margarine, rosemary, garlic, and reserved olive oil.
• Mash until smooth as desired, adding reserved cooking liquid as needed.
• Mix in 1/4 cup cheese.
• Salt and pepper to taste.
• Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish.
• Sprinkle with remaining cheese.
• Bake for 45 minutes, until heated through and golden on top.

BAKED MASHED POTATOES WITH PARMESAN

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.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
• Drain; return the potatoes to the same pot and mash well.
• Mix in the milk and melted butter.
• Mix in the mozzarella and 3/4 cup of the Parmesan.
• Season, to taste, with salt and pepper.
• Transfer the potatoes to the prepared baking dish.
• Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
• Sprinkle the bread crumb mixture over the mashed potatoes.
• ***Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.***
• Bake, uncovered, until the topping is golden brown, about 20 minutes.
• The recipe said 6-8 servings, but it seemed to make so much more.

SLOW COOKER MASHED RED POTATOES WITH PARMESAN

Steps:

• Toss together the potatoes, garlic, olive oil, juice of 1/4 the lemon (about 1 tablespoon), salt and a generous amount of black pepper in a 5- to 8-quart slow cooker. Cover and cook on high, stirring once or twice to encourage even cooking, until the potatoes are very tender, about 4 hours.
• Coarsely mash the potatoes and garlic with a potato masher. Just before serving, fold in the Parmesan, parsley and remaining 1 tablespoon lemon juice. Taste for seasoning and add more salt and pepper if necessary.

SLOW COOKER MASHED SWEET POTATOES WITH PARMESAN

Steps:

• Place sweet potatoes in a lined or greased slow cooker. Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Stir to evenly coat sweet potatoes.
• Cook on Low until sweet potatoes are fork-tender, stirring occasionally, 2 to 3 hours. Stir and mash sweet potatoes. Scoop into a serving dish.

PARMESAN-ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, mayonnaise, garlic, rosemary, salt, pepper and enough milk to reach desired consistency. Stir in cheese.