| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 8 to 12 medium to large potatoes, (about 3 pounds) peeled and cut into chunks
- 3 bay leaves
- 1/2 cup butter (or one stick), cut into chunks
- 2 cups (8 ounces) shredded Parmesan
- 1/2 cup heavy cream
- Salt and freshly ground white pepper
- 1/4 cup chopped fresh chives
Instructions
- Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Parmesan. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 620 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 70 mg |
| Sodium | 1210 mg |
Reviews
Absolutely fabulous. No need to alter this recipe as it’s great as it is. By the way, there’s no sage used in this dish. It calls for 3 bay leaves during the cooking of the potatoes, and then they’re discarded. Robert: My husband and I love your recipes. Thank you.
Teresa & Calvin
Teresa & Calvin
This was best potatoes ever! I couldn’t really detect the sage, but the Parmesan just melted and added a tang that was great. Yum!
I think the only thing that would make this even better is to add some roasted garlic for some additional flavoring.