• 4servings
  • 45minutes
  • 365calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B9, C, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 2 pounds potatoes , any kind, peeled or unpeeled, quartered

  2. 1 1/2 teaspoons kosher or sea salt

  3. 2 tablespoons butter

  4. 3/4 to 1 cup whole milk or half-and-half

  5. 4 ounces Parmesan cheese , grated, about 3/4 cup

  6. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Put the potatoes and 1 teaspoon of the salt in a large saucepan and cover by 2 inches with cold water . Over high heat, bring to a boil . Reduce the heat to medium and cook until tender when pierced with the tines of a fork, 15 to 20 minutes, then drain.

  2. Return the hot potatoes to the hot pan and add the butter, and 3/4 cup milk or half-and-half, and with an electric beater, beat until whipped and fluffy, adding more milk or half-and-half if needed, to produce a creamy consistency. Beat in the cheese and the pepper. Taste , adding more salt if desired. Serve hot.


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