Parmesan Mashed Potatoes

It's important to start mashed potatoes with a type of potato that tastes great and mashes up well. Yukon gold potatoes are my favorite! They're creamy and buttery — even on their own!


I prefer a rustic mashed potato, so I use a fork to roughly mash — creating a somewhat chunky texture.  There's no getting around a little butter for yummy mashed potatoes.  This recipe is a bit lighter than some, as I've used olive oil along with the butter and half and half instead of heavy cream.  

My 4-year-old gobbles these up!  I love them under Braised Short Ribs because they soak up the sauce. Perfect!


  • 1 1/4 pound Yukon Gold potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated Parmesan cheese
  • 1/4 cup half and half
  • Salt and pepper to taste


Serves 4

Prep Time: less than 10 minutes

Cooking Time: 15 minutes

Fill a medium-sized stockpot with water.  Peel and quarter the potatoes, placing them in the water as you go. (The water should cover the potatoes by about 3 inches.)

Bring the potatoes to a boil, then reduce the heat to low, and cover the pot.  Simmer the potatoes until tender, about 15 minutes. Stick a fork into a chunk of potato — if it comes out with ease, the potatoes are done.  

Drain the potatoes and put them in a medium-sized mixing bowl.  While they are still hot, use a large fork to mash them.  Add the butter, olive oil, cheese, and half and half — again, while the potatoes are still hot.  Season to taste with salt and pepper. Potatoes love salt, so please be generous!