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Parmesan Mashed Potatoes

Parmesan Mashed Potatoes
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 3 pounds large red skin or Yukon Gold potatoes
  • Salt, to taste
  • 1 cup fat-free evaporated milk
  • 4 ounces Parmigano-Reggiano (imported Parmesan cheese) = 1 cup grated
  • 1/2 teaspoon Freshly ground black pepper



1 Peel the potatoes and cut into pieces. Place in a large saucepan and cover with cold water seasoned with salt to taste

2 over pan and bring to a boil.

3 . Uncover and simmer for 20 to 25 minutes, or until the potatoes are fork tender.

4 Drain, reserving the liquid, and return to the hot pot.

5 Heat the milk.

6 On lowest speed of the portable mixer, start mashing the potatoes.

7 When they are broken into small pieces, gradually add the hot milk and whip until smooth.

8 Add the cheese and whip until melted. Add some of the reserved cooking water, as needed, for a fluffy texture.

9 Season with salt to taste and the pepper.

10 Serve warm.


Calorie Control Council

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