Parmesan Mashed Potatoes

My family loves mashed potatoes. What’s not to love about fats and starches? The parmesan cheese and chicken broth adds a depth of flavor without adding a ton of calories.

Feel free to switch up the potatoes with what you have in your pantry. This would be excellent with Yukon Gold or red skinned new potatoes (leave on the skins.)

Parmesan Mashed Potatoes
Print Recipe
Creamy Parmesan mashed potatoes are full of flavor without a ton of calories.
Servings Prep Time
8 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 10 minutes
Cook Time
20 minutes
Parmesan Mashed Potatoes
Print Recipe
Creamy Parmesan mashed potatoes are full of flavor without a ton of calories.
Servings Prep Time
8 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Scrub and peel the potatoes, then chop into 1 inch chunks. Try to keep the chunks the same size so they cook evenly.
  2. Put the potatoes in a pan and fill it with water. Cover with a lid and bring to a boil. Turn down the temperature and boil for 10 minutes or until the potatoes are tender.
  3. Drain the water from the potatoes and bring the pan back to the stove top. Add the butter and start smoothing out the lumps. I like to use my hand mixer, but you could use a potato masher too. Add the chicken broth until the potatoes reach your desired consistency. Then add the parmesan cheese, salt and pepper to taste.
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