Parmesan Mashed Potatoes

These are the potatoes that I served alongside the pork tenderloin recipe I shared with you yesterday. They were a great compliment to the meat, but it will work with just about any meat.

Dairy is what makes mashed potatoes amazingly creamy. And this one uses 5 different types to make them so tasty and creamy. I do use light products on those to help reduce the calories.

The parmesan cheese is what gives it that nice little bite of flavor. This is a great side dish to keep in your files.

Parmesan Mashed Potatoes l|

Parmesan Mashed Potatoes
  • 2½ lbs. potatoes, peeled and diced into 1 inch cubes
  • 4 oz. light cream cheese
  • 4 Tbsp butter
  • ½ cup light sour cream
  • ½ cup half and half
  • 1 cup shredded parmesan cheese plus extra for garnish
  • salt and papper to taste
  • chopped parsley, optional as garnish
  1. In a large pot, add potatoes along with enough water to cover the potatoes. Add a little salt to the pot.
  2. Bring to a boil and cook for about 20 minutes until fork tender. Drain.
  3. Add the cream cheese, butter, sour cream, and half and half to the potatoes and then mash with a potato masher until smooth. Then mix in the shredded parmesan cheese. Mix in salt and pepper to taste.
  4. Garnish with extra shredded cheese and parsley if desired to serve. Serves 6-8.

Recipe adapted from Delightful E Made.

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