The lightest, most delicious parmesan mashed potatoes are also super easy to make! I love to serve this alongside oven baked “fried” chicken or pile it under mounds of beef stew.
Dice the potatoes into small, even cubes for shorter cook time. Add protein-rich Greek yogurt for an unexpected tang that highlights the parmesan. My favorite partner for these mashed potatoes is my beef and mushroom stew, but you can serve this with any dish you like!
pin this recipe to your “side dishes” board for easy reference!
parmesan mashed potatoes
- 3 lbs russet potatoes, peeled and cut into even pieces
- 2 teaspoons salt
- ½ cup grated parmesan
- ½ stick unsalted butter, cut into cubes
- ⅔ cup nonfat greek yogurt
- Place the potatoes in a large pot and cover with enough cold water to cover the potatoes.
- Add the salt to the water, cover the pot, and boil over high heat.
- When the water begins to boil, remove the lid, boil over medium-high heat until the potatoes start to fall apart and a fork easily slides in and out of the potatoes.
- Carefully pour the potatoes and the water into a strainer placed in the sink. Put the potatoes back in the hot pot.
- Use a potato masher to mash the potatoes a bit.
- Add the parmesan and butter and mash until the butter has melted.
- Add the yogurt and continue to mash until the potatoes are soft and well combined.
- Taste the mashed potatoes at this point and add more salt and some ground black pepper if desired.
- Serve alongside your favorite meat entree or ladle beef stew over mounds of the soft potatoes!