Southern Mashed Potatoes Recipe with A Parmesan Crust

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5 from 1 vote

Southern Mashed Potatoes Recipe with A Parmesan Crust

Heavy cream is whipped then folded into potatoes made perfect upon passing through a ricer, then baked with Parmesan cheese until golden.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.67 per serving

Equipment

stock pot
ricer or food mill
electric mixer or stand mixer
rubber spatula
Dutch oven

Ingredients

2 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
Kosher salt
½ cup whole milk very cold
8 tablespoons unsalted butter 7 tablespoons softened and divided; 1 tablespoon cut into 6 small pieces and kept cold
black pepper to taste
1 cup heavy cream
½ cup Parmesan cheese freshly grated from a block, NOT imitation cheese from a can

Instructions

Preheat oven to 400°F. Use a tablespoon of softened butter along with a pastry brush to butter the bottom and sides of a Dutch oven. Set aside.
Add cold water and a heavy pinch of Kosher salt to a large stock pot. To the salted water, add the peeled and chunked potatoes. Add enough additional cold water to cover by 1-inch. Bring to a boil over medium-high heat and cook until fork tender. Drain potatoes and add back into stock pot. Place back atop hot burner and shake to intentionally dry the potatoes for 1 minute.
Pass the potato pieces through a ricer or food mill and into a large mixing bowl. Use the tines of a fork to incorporate 6 tablespoons of the unsalted butter as well as the whole milk. Salt and pepper to taste.
Using a stand mixer or a handheld electric mixer, whip heavy cream until soft peaks form. Use the fork tines to incorporate 1/3 of the whipped cream into the potatoes. Next, use a rubber spatula to fold in the remaining whipped cream VERY GENTLY. You want to keep the loftiness of the whipped cream, so be gentle while folding.
Scrape the potato mixture into the buttered Dutch oven and dot the surface with another tablespoon of butter cut into 6 small pieces. Use a microplane or cheese grater to grate a block of fresh Parmesan to where you have 1/2 cup and sprinkle that over the potatoes.
Place into the fully preheated oven, NO LID, for 25 minutes. At the end of the 25 minutes, turn on the broil element and broil the potatoes for 2 to 3 minutes or until a rich and golden-brown crust develops on the surface of the potatoes.
Remove the Dutch oven from your oven and allow to stand for 10 minutes before serving. As you serve, ensure each person gets a little bit of Parmesan crust with their potatoes.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Store Leftover Potatoes in an airtight container under refrigeration for up to 3 days. To Reheat Potatoes, scrape into a buttered baking dish and heat at 350°F for 30 to 40 minutes or until heated through. Potatoes may also be microwaved on high for 1 to 2 minutes, stirring halfway through.

Make Ahead by up to 3 days by peeling, chunking, and boiling potatoes. Run through ricer or food mill and into an airtight container. Refrigerate until ready to use and continue with instructions in recipe card.

Nutrition