We love mashed potatoes, so I wanted to try a new twist. These potatoes are not only creamy but very rich. Be careful just how much cheese you add.
Consider leaving on the skin of the potato for the beneficial nutrients.
What makes these potatoes different?
Cinacia is an organic, sustainable farm in Colorado. Very similar in aroma and color of the russet potato, but the buttery texture makes them perfect for mashed potatoes.
Jo Ann Burrington’s recipe that I found in Taste of Home Magazine, calls for using “reduced fat” or “low-fat” ingredients. I decided not to do this because I wanted to get rid of some lingering items from my fridge.
Creamy Parmesan Mashed Potatoes
- 2 lbs. red potatoes or Cinacia Buttercream Potatoes halved or cut into 1/2″ cubes
- 1 cup low sodium chicken broth
- 4 oz. cream cheese
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese – additional cheese can be used if desired
- 3/4 teaspoon salt
After cutting the potatoes in half or in cube portions, place potatoes in a large saucepan; add broth. Put on medium-to-high heat.
Bring to a boil, then reduce heat. Cover and simmer for an additional 15-20 minutes or until potatoes are tender.
Uncover. STIR. Cook 4-6 more minutes or until brother has ALMOST evaporated.
Reduce heat to low.
Stir in cream cheese until fully melted.
While mashing potatoes slightly, with a hand potato masher – gradually add sour cream.
Continue till sour cream is completely incorporated.
Add Parmesan cheese and salt.
Continue to heat potatoes completely through.
Remove from heat and if additional cheese is desired, add.
I added another 1/4 cup of cheese to the recipe, which made the potatoes extra thick (this is how we like them).
I topped with fresh chives from the garden.
Cooked bacon would be an excellent topping.
These creamy Parmesan Mashed Potatoes turned out to be a success, went well with our steak and turned out to be a great alternative to a traditional baked potato.