Best Parmesan Mashed Potatoes Recipes

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CREAMY GARLIC-PARMESAN MASHED POTATOES



Creamy Garlic-Parmesan Mashed Potatoes image

Tired of plain mashed potatoes? Why not try adding something new?

Provided by CNM CATERING

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 10

Number Of Ingredients 8

5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
  • While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
  • Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS



Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs image

Make Giada De Laurentiis' Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe from Food Network for a Thanksgiving side with a golden crust.

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Steps:

  • Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
  • Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
  • Bake, uncovered, until the topping is golden brown, about 20 minutes.

PARMESAN-BAKED MASHED POTATOES



Parmesan-Baked Mashed Potatoes image

Here's a family favorite for Christmas Day dinner. Whether I'm serving a main course of ham or turkey, everyone wants a big scoop of Parmesan mashed potatoes alongside.-Rosemary Janz, Concord, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1-3/4 pounds red potatoes (about 6 medium), peeled and cubed
2/3 cup sour cream
2 large egg whites, lightly beaten
1/4 cup butter
1/4 cup minced fresh parsley
2 green onions, thinly sliced
3/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

Nutrition Facts : Calories 353 calories, Fat 21g fat (13g saturated fat), Cholesterol 43mg cholesterol, Sodium 657mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.

ROASTED GARLIC PARMESAN MASHED POTATOES



Roasted Garlic Parmesan Mashed Potatoes image

It is the sweetness of the roasted garlic that makes these mashed potatoes so delicious.

Provided by Angel

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

6 cloves garlic, peeled
¼ cup olive oil
7 baking potatoes, peeled and cubed
½ cup milk
¼ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
  • Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
  • Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 34.2 g, Cholesterol 11.1 mg, Fat 10.8 g, Fiber 4.2 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 222 mg, Sugar 2.2 g

NANNY'S PARMESAN MASHED POTATOES



Nanny's Parmesan Mashed Potatoes image

My grandsons rave over these creamy potatoes loaded with Parmesan. That's all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 9

5 pounds potatoes, peeled and cut into 1-inch pieces
3/4 cup butter, softened
3/4 cup sour cream
1/2 cup grated Parmesan cheese
1-1/4 teaspoons garlic salt
1 teaspoon salt
1/2 teaspoon pepper
3/4 to 1 cup 2% milk, warmed
2 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.

Nutrition Facts : Calories 264 calories, Fat 15g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 456mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

MASHED RED POTATOES WITH GARLIC AND PARMESAN



Mashed Red Potatoes With Garlic and Parmesan image

Make and share this Mashed Red Potatoes With Garlic and Parmesan recipe from Food.com.

Provided by MizzNezz

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled (depending on size and taste preference)
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

Steps:

  • Put potatoes and garlic in lg pan.
  • Cover with water.
  • Bring to a boil.
  • Reduce heat and simmer for 25 minutes, until potatoes are tender.
  • Drain well.
  • Mash with the butter, milk, and salt.
  • Stir in the parmesan cheese.

PARMESAN MASHED POTATOES



Parmesan Mashed Potatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 30m

Yield 8 (3/4 cup) servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
  • While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
  • Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN



Baked Mashed Potatoes and Yams with Garlic and Parmesan image

Categories     Garlic     Potato     Side     Bake     Roast     Thanksgiving     Vegetarian     Parmesan     Rosemary     Sweet Potato/Yam     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

8 large garlic cloves, unpeeled
3 1/2 tablespoons olive oil
1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
1 1/4 pounds yams (red-skinned sweet potatoes), cut into 2-inch pieces
1/2 cup milk
2 tablespoons (1/4 stick) butter
1 generous teaspoon minced fresh rosemary or 1/2 teaspoon dried
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
  • Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
  • Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
  • Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

CREAMY PARMESAN MASHED POTATOES



Creamy Parmesan Mashed Potatoes image

Make and share this Creamy Parmesan Mashed Potatoes recipe from Food.com.

Provided by Kozmic Blues

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs potatoes, peeled or
3 lbs red potatoes, unpeeled (your choice)
1 1/2 cups half-and-half or 1 1/2 cups milk
1/4 lb unsalted butter
1/2 cup sour cream
1/2 cup parmesan cheese, freshly grated
1 tablespoon salt, for boiling water,plus
2 teaspoons salt
fresh ground pepper, to taste

Steps:

  • Place potatoes in stock pot with 1 tbsp salt and enough cold water to cover.
  • Bring to a boil and simmer potatoes for 25-30 minutes, or until tender.
  • Drain and return to pot.
  • Heat half-and-half and butter in a small sauce pan until butter is melted.
  • Add warm mixture to potatoes, and mash with potato masher until smooth- (mine are never perfectly smooth) Fold in sour cream, Parmesan and mix well.
  • Add salt and pepper to taste.
  • If the potatoes seem thick, you may add a bit more cream and/or butter until the texture suits your taste.

Nutrition Facts : Calories 620.9, Fat 29, SaturatedFat 17.8, Cholesterol 80.4, Sodium 2162, Carbohydrate 79.2, Fiber 8.8, Sugar 5.5, Protein 14.4

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS



Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
1 tablespoon unsalted butter, at room temperature
2 teaspoons kosher salt, plus extra for seasoning
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups grated mozzarella
1 cup whole milk, at room temperature
3/4 cup freshly grated Parmesan
1/2 cup (1 stick) unsalted butter, melted
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
2 cups frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 tablespoons plain dry breadcrumbs
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
  • For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
  • For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
  • Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
  • For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
  • Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS



Baked Mashed Potatoes With Parmesan Cheese and Bread Crumbs image

Make and share this Baked Mashed Potatoes With Parmesan Cheese and Bread Crumbs recipe from Food.com.

Provided by MARIA MAC

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon butter
4 lbs russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup butter, melted
1 1/2 cups grated mozzarella cheese
1 cup freshly grated parmesan cheese
salt & freshly ground black pepper
2 tablespoons plain breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
  • Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
  • Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
  • Bake, uncovered, until the topping is golden brown, about 20 minutes.

ROASTED GARLIC-PARMESAN MASHED POTATOES



Roasted Garlic-Parmesan Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 head garlic
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/4 cups grated parmesan cheese (about 4 ounces)
1 sprig rosemary, plus 1 teaspoon chopped leaves
2 1/2 pounds russet potatoes (4 to 5 medium), peeled and cut into large chunks
Kosher salt
1/2 cup milk
1 stick salted butter, cut into pieces, at room temperature
1/2 cup mascarpone cheese

Steps:

  • Preheat the oven to 375 degrees F. Slice off about ¼ inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.
  • Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.
  • Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.
  • Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.
  • Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.

GARLIC-PARMESAN MASHED POTATOES



Garlic-Parmesan Mashed Potatoes image

Creamy, delicious mashed potatoes with a garlic and Parmesan kick!

Provided by JAM's Mommy

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 8

6 potatoes, peeled and cubed, or more to taste
1 stick unsalted butter
1 cup Parmesan cheese
1 cup sour cream
½ cup whipping cream
3 tablespoons mayonnaise
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain and return potatoes to the pot.
  • Add butter to the warm potatoes and stir a bit to let melt. Add Parmesan cheese, sour cream, whipping cream, mayonnaise, garlic, salt, and pepper. Stir or beat using an electric mixer to combine.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 30.2 g, Cholesterol 74.3 mg, Fat 30.1 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 16.8 g, Sodium 233.8 mg, Sugar 1.5 g

PARMESAN-ROMANO MASHED POTATOES



Parmesan-Romano Mashed Potatoes image

My sister hates mashed potatoes, but for whatever reason likes my potatoes. She one night requested cheesey mashed potatoes, and this recipe was born out of what I had on hand, parmesan and romano! I added a whole lot more than cheese, and now she won't eat plain mashed potatoes!! Boiling the potatoes with the herbs allows the flavors to cook into the potato and blend together into a nice soft herb-y taste without being over powering. You don't have to use the herbs I do, just use what you have in the cupboard that you like! :-)

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 11

5 pounds potatoes, peeled and cubed
3 vegetable bouillon cubes
2 bay leaves
3/4 cup heavy whipping cream
1/2 cup butter, cubed
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Romano cheese
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried basil, marjoram, oregano, tarragon and thyme

Steps:

  • Place potatoes in a Dutch oven and cover with water. Add bouillon and bay leaves. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain potatoes; discard bay leaves. Mash potatoes with cream and butter. Stir in the cheeses, garlic and seasonings.

Nutrition Facts :

BAKED MASHED POTATOES, WITH PANCETTA, PARMESAN CHEESE, AND BREADCRUMBS



Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6-8 servings

Number Of Ingredients 9

4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 stick butter, melted plus 1 tablespoon at room temp
1 cup whole milk, at room temperature
1 1/2 cups shredded mozzarella
1 cup freshly grated Parmesan, divided use
8 oz pancetta, diced, cooked and drained of excess oil
Salt and freshly ground black pepper
1/4 chopped fresh flat leaf Italian parsley
2 tablespoons plain dry bread crumbs

Steps:

  • Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
  • Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
  • Bake, uncovered, until the topping is golden brown, about 20 minutes.

RICH & CREAMY PARMESAN MASHED POTATOES



Rich & Creamy Parmesan Mashed Potatoes image

For special occasions (like my husband's birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. -Jo Ann Burrington, Osceola, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

2 pounds red potatoes, cut into 1/2-inch cubes (about 6 cups)
1 cup chicken broth
4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1/4 cup grated Parmesan cheese
3/4 teaspoon salt
Optional: Butter and additional grated Parmesan cheese

Steps:

  • Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.

Nutrition Facts : Calories 199 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 612mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE



Mashed Potatoes with Prosciutto and Parmesan Cheese image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Parmesan     Fall     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 8

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary
3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

Steps:

  • Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
  • Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
  • Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

RANCH HOUSE CROCK POT PORK CHOPS W/ PARMESAN MASHED POTATOES



Ranch House Crock Pot Pork Chops W/ Parmesan Mashed Potatoes image

This is a hugely popular slow cooker recipe originating on Picky Palate's blog. By many who have made this, it's been suggested to add 2 cans of soup for additional gravy, but do NOT increase the Ranch Dressing Seasoning for it will become too intensely flavored. Many recipes are out there for roasting garlic. I simply put the cloves in a square of foil, drizzle with olive oil, seal and bake in a toaster oven for about 20 minutes or until soft and golden.

Provided by gailanng

Categories     Pork

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops, 1/2 inch thick
1 (1 ounce) packet dry ranch dressing mix
10 ounces cream of chicken soup
4 lbs peeled cubed potatoes
5 tablespoons real butter
1 cup freshly grated parmesan cheese
6 cloves roasted garlic
1 -1 1/2 cup warm milk
1 tablespoon salt (to taste)
1 teaspoon fresh cracked black pepper (to taste)

Steps:

  • Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. (This may take less time than allowed. Check prior to end time so as not to overcook.).
  • Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
  • Serve chops with gravy over the parmesan potatoes.

MASHED POTATOES WITH GREEN ONIONS AND PARMESAN



Mashed Potatoes with Green Onions and Parmesan image

Categories     Onion     Potato     Side     Vegetarian     Quick & Easy     Parmesan     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 6

2 large russet potatoes (about 1 1/4 pounds), peeled, cut into chunks
2 tablespoons milk
2 tablespoons (1/4 stick) butter
1 bunch green onions, chopped
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Steps:

  • Cook potatoes in large pot of boiling water until tender. Drain well. Press through food mill or ricer into same pot or return to pot and mash. Mix in milk and 1 1/2 tablespoons butter.
  • Melt remaining 1/2 tablespoon butter in heavy small skillet. Add green onions and sauté until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground pepper and serve.

ROSEMARY MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN



Rosemary Mashed Potatoes and Yams with Garlic and Parmesan image

Make and share this Rosemary Mashed Potatoes and Yams with Garlic and Parmesan recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 10

8 cloves garlic
3 tablespoons olive oil
1 1/2 lbs baking potatoes, peeled and cubed
1 1/2 lbs sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated parmesan cheese
salt
ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put garlic in small ovenproof bowl, and drizzle with olive oil.
  • Roast for 30 minutes, until very soft.
  • Cool, peel, and reserve oil.
  • Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes.
  • Drain, reserving 1 cup liquid.
  • Place potatoes in a mixing bowl.
  • Add milk, butter or margarine, rosemary, garlic, and reserved olive oil.
  • Mash until smooth as desired, adding reserved cooking liquid as needed.
  • Mix in 1/4 cup cheese.
  • Salt and pepper to taste.
  • Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish.
  • Sprinkle with remaining cheese.
  • Bake for 45 minutes, until heated through and golden on top.

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