Do you serve roast potatoes or mashed potatoes with your Sunday lunch? If you don’t want to tamper with an old favourite, here’s a traditional recipe for you with optional green onions. This post contains affiliate links. When you purchase through our links, we may earn a commission.
Parmesan mashed potatoes
Simple dishes that contain few ingredients rely on the quality, or suitability, of those ingredients. This cheesy mash recipe requires the right kind of potato and a decent hard Italian cheese. Potatoes come in thousands of varieties but can be split into two groups: waxy or floury (starchy). For the desired fluff factor in mashed potato, we need the starchy kind, which have a lower water content. Starchy potatoes are excellent mashers, roasters, boilers and bakers. They cook into that dreamy feathery texture that is so irresistible. Waxy, on the other hand, stay firm when cooked and hold their shape. These are preferred for potato salad or cooking in chunky soups or stews. NB for blended soups, go for floury. In North America, Russet or Idaho potatoes are the most popular starchy ones, while in the UK we favour Maris Piper or King Edward. And cheese. If you’re no stranger to my blog, you will know what I’m going to say! Grate your own Parmesan from a block, do not use the pre-grated kind. If you’re new, I’ll tell you why, the rest of you can join in because you know the words! Freshly grated Parmesan cheese is infinitely more flavoursome, and it does not contain anti-caking agents which hinder its meltability and alter its texture (it’s like eating sand). A block of Parmesan will be more expensive than its pre-grated counterpart, but it will last well and has so many uses. You’ll wonder how you ever cooked without it! Parmesan is the most expensive of the Italian hard cheeses, so if you’re on a tight budget, Gran Padano or Parmigiana Reggiano are solid alternatives.
Serving suggestions
Mashed potatoes go best with saucy meals. Imagine a pile of steaming textured mash absorbing a warm puddle of gravy! My heaven. Here are some of my favourite dishes for a heady Parmesan mash side, in particular:
Storage and leftovers
Besides being refrigerated (3-4 days), leftover cheesy mashed potatoes can be conveniently repurposed for another meal. If you have enough, use it as a ready-made topping for mashed potato casserole or easy fish pie.
More side dishes to try
Maple Glazed Roasted Carrots Sausage, Pear and Sage Stuffing Braised Cabbage and Beets with Bacon Crispy Brussels Sprouts with Honey and Bacon
