Parmesan-mustard Mashed Potatoes

"A very tasty and easy to make Mashed Potato recipe."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
38mins
Ingredients:
8
Yields:
7 cups
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ingredients

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directions

  • 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.

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Reviews

  1. DH kept scooping these onto his plate and 23 mo DS made an entire meal of them. So easy to make and we didn't even need to put butter on these mashed potatoes! I used about 2.5 Tbsp mustard and 2C cheese. DH loved the taste even though I couldn't taste the mustard. DH wants these again! Thanks for the recipe.
     
  2. Everybody loved these! I used Greek Yogurt instead of sour cream. I made these the night before. After adding the cheese, I put them in the crock pot and into the fridge. Then Thanksgiving morning, I put them in the crockpot on high for a couple hours and then on low until lunch time. Thanks for the great recipe!
     
  3. A nice rustic looking potato dish. The garlic, mustard and cheese make this very flavorful. You can be sure it will be made again!
     
  4. Love these mashed potatoes! I used all of my milk mixture, and I used half Parmigiano Reggiano cheese and half white cheddar; it was fantastic. Loved the subtle mustard flavor. Thanx for this great potato recipe. I'll make this again.
     
  5. These were quite a twist on mashed potatoes and they were welcomed in our potato friendly house! Made recipe exactly as posted, ended up not using all the cream mixture. I used Sharp White cheddar cheese. Thank you!
     
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Tweaks

  1. Everybody loved these! I used Greek Yogurt instead of sour cream. I made these the night before. After adding the cheese, I put them in the crock pot and into the fridge. Then Thanksgiving morning, I put them in the crockpot on high for a couple hours and then on low until lunch time. Thanks for the great recipe!
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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