Parmesan-mustard Mashed Potatoes

READY IN: 38mins
YIELD: 7 cups




  • If using red potatoes, scrub skins off: DO NOT PEEL; then cut potatoes into quarters.
  • If using Yukon Gold potatoes, peel and cut into chunks.
  • Place potatoes in a large saucepan or cooking pot, cover with water and bring to boil on high-heat.
  • Reduce heat to medium-low and boil gently, partially covered, until fork-tender; 15 to 20 minutes.
  • Meanwhile, pour 1 1/4 cups of milk into a 4 cup microwave safe measuring cup.
  • Add sour cream, garlic, 1 tablespoon of mustard, salt and pepper.
  • Whisk until mustard is well blended.
  • Microwave on HIGH (full power) until hot, about 2 to 3 minutes, stirring half way through.
  • Drain water from cooked potatoes and discard.
  • Return the potatoes to the saucepan and place on the hot burner and stir potatoes until the liquid evaporates.
  • Turn burner off and mash potatoes using a potato masher.
  • Stir in enough hot milk mixture to make potatoes creamy.
  • Stir in cheese and mix well until melted and blended.
  • Add remaining 1 tablespoon of Dijon mustard and mix well to incorporate.
  • Adust seasonings to taste.
  • Serve hot when ready.
  • NOTE: Padano cheese is the next best to Parmigiano Reggiano cheese, less expensive and is almost as good.
  • This recipe doubles well.