This mashed potato recipe delivers all the classic comfort you love in mashed potatoes — and even more flavor. Made with heavy cream, butter, Parmesan cheese and fresh garlic, they’re so good, you’ll want to eat these buttery Parmesan mashed potatoes by the bowlful.
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Start to finish: 35 minutes
Impresses: 12
INGREDIENTS
2 pounds Yukon Gold potatoes, chopped into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons kosher salt
1 pound fresh cauliflower florets, chopped
8 tablespoons salted butter
8 ounces heavy cream
¾ cup Parmesan cheese, freshly grated
Kosher salt and pepper, to taste
Chives, for garnish
METHOD
Place potatoes and garlic in a large saucepot and fill with enough water to rise 1 inch above the potatoes. Add 2 tablespoons kosher salt, cover and place over high heat. Bring potatoes to a boil, then add the cauliflower. Cook until potatoes are fork tender, about 15 minutes. Drain and return to saucepot.
While potatoes and cauliflower boil, place the stick of butter upright in a large pint glass or mason jar and add the heavy cream. Microwave 1–2 minutes, or until butter has fully melted into cream. Carefully remove from microwave, as glass will be hot. Pour about half the butter and cream mixture into the potatoes and cauliflower, and begin to mash. Add the grated Parmesan cheese, and stir to combine. Taste the potatoes and season with more salt and ground pepper, if needed. Add more liquid until desired consistency is reached (you may not use it all), being careful not to over mash. Top mashed potatoes with fresh chives before serving.
Start to finish: 2 hours | Impresses: 12
INGREDIENTS
1 pound bacon, cut into small pieces
3 pounds Yukon Gold potatoes, scrubbed clean
5 tablespoons flour
4½ cups whole milk
Kosher salt and pepper, to taste
1 small white onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
16 ounces sharp cheddar cheese, shredded
Fresh chives, for garnish
METHOD
Heat oven to 350 F. Spray a 9-by-13-inch casserole dish with cooking spray and set aside. Using a mandoline, or a very sharp kitchen knife, thinly slice the potatoes into discs that are no thicker than ¼ inch. Place in a glass bowl, cover with a damp paper towel and set aside.
In large Dutch oven, cook bacon over medium-high heat until crispy. Remove with a slotted spoon to a paper towel-lined plate to drain. Reduce heat to medium. Remove all but 5 tablespoons bacon fat from the pot (this can be done by pouring all of the drippings into an aluminum foil-lined bowl and then measuring 5 tablespoons of fat back into the pot). Whisk flour into the reserved bacon fat and cook, stirring constantly, until roux is lightly golden brown, about 3 minutes. Slowly pour in milk, still whisking constantly to ensure mixture is smooth. Season with salt and pepper to taste. Continue cooking sauce, stirring regularly, until it is thick enough to coat the back of a wooden spoon, about 7-10 minutes. Stir in onion, garlic and jalapeño, and cook for a few minutes more before removing from heat.
To assemble the scalloped potatoes: Place 1/3 of the potatoes in a thin layer on the bottom of a prepared baking dish and sprinkle lightly with salt. Cover salted potatoes with half the sauce, followed by 1/3 of the shredded cheddar cheese and 1/3 of the reserved bacon pieces.
Repeat process with another 1/3 of the potatoes, salt, the remainder of the sauce, another 1/3 of the shredded cheddar cheese and another 1/3 of the reserved bacon pieces. Finish with a final layer of potatoes, sprinkle of salt and a final layer of cheddar cheese.
Spray a piece of aluminum foil with baking spray and cover the baking dish. Bake in preheated oven for 40 minutes before removing foil and baking another 40-50 minutes, or until potatoes are just set, are fork tender and the top is a deep, golden brown. Sprinkle with remaining bacon pieces and fresh chives before serving, if desired.
Make-ahead instructions: Cook potatoes as directed above, removing from oven after 75 minutes. Cool casserole completely. Cover with aluminum foil and place in refrigerator. To reheat casserole, heat oven to 350 F. Bake covered casserole in preheated oven and cook for 25-30 minutes, or until warmed through. Remove foil and bake for another 5 minutes, or until the top layer of cheese is melted and bubbly.
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