Parmesan Mashed Potatoes: Cooking Through Cravings

I don’t make mashed potatoes often. I usually make them with a few select meals like parmesan chicken, Thanksgiving dinner, and as the star in these mashed potato bowls. When we bought Chrissy Teigen’s latest cookbook, these parmesan mashed potatoes were one of the first things we tried.

We made these for the first time on Thanksgiving last year! Did we take these photos almost a year ago? Yes. This last year has been a little busy for us. Besides, who is looking for mashed potato recipes outside of Thanksgiving? According to Google Trends, no one.

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If you’re looking for the recipe, you have to check out Cravings All Together.

These are elevated potatoes. If you want to feel bougie, make these. The cost of a small block of Parmigiano-Reggiano cheese will leave you second guessing your decision to make these, but it is so worth it. There are so many other recipes in this book and elsewhere that use this fancy cheese (like Pink Pasta and Roasted Red Pepper Pasta). Will I go back to making mashed potatoes my basic way? Nope. I’ll be making these Parmesan Mashed Potatoes until I die.

Making Parmesan Mashed Potatoes

The theme of all my Thanksgiving posts is prep prep prep. Get your family, your partner, your kids involved and prep everything. I call upon Brian to peel, cut, and dice everything we can do ahead of time. For these potatoes, peel and cut them ahead of time.

These will take a little bit of time because you will have to boil the russet or gold potatoes for about 15-20 minutes first. However, there is some prep you can do in the meantime. You’ll melt down butter in some cream. Then you’ll add this, salt, and 1 cup of shredded bougie cheese with the cooked-and-drained potatoes to a stand mixer and whip until fluffy. Season with additional salt as needed. Dust with more bougie cheese and minced chives or green onions and serve immediately (very important).