Parmesan Mashed Potatoes - The BEST Cheesy Mashed Potatoes recipe! (2024)

FAQs

Is sour cream or cream cheese better in mashed potatoes? ›

Cream cheese: Use full-fat for a rich, luxurious texture. Sour cream: Adds a subtle tanginess and creamy texture. Butter or margarine: Softened to work easily into the potatoes without overmixing. Milk: Adds moisture and helps thin the potatoes for a perfect consistency when baked.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture.

Soaking potatoes in water helps remove excess starch.

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

Potato Ricer: A potato ricer produces incredibly smooth and fluffy mashed potatoes by pressing cooked potatoes through small holes. It's ideal for achieving a restaurant-quality texture.

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects. Easily prepared in the microwave, Bob Evans Mashed Potatoes are a true timesaver.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

What adds flavor to mashed potatoes? ›

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Infusing milk or cream with herbs and garlic is a simple but effective way to make a potent flavor difference in mashed potatoes. Combine your preferred dairy with butter in a small saucepan. Add five or six cloves of garlic, cut in half, along with a dozen sprigs of fresh thyme or rosemary.

Set potatoes over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch.

Cream cheese is often used in baking for making cheesecakes, frosting, and as a spread for bagels and sandwiches. Sour cream is commonly used in cooking to add richness and tanginess to dishes like dips, sauces, and baked goods. It is also used as a topping for baked potatoes and Mexican dishes.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Cream cheese will make your mashed potatoes extra creamy, but a few other important steps will ensure your side dish is silky, too. So keep these tips in mind as you're cooking and planning: Start with the right potatoes: You want starchy potatoes for mashed potatoes. That means russet potatoes or Yukon gold potatoes.