Parmesan and Thyme Mashed Potatoes
The distinctive flavor of the parmesan cheese and the sweet peppery flavor of the fresh thyme pair well with the buttery creaminess of the potatoes.
Servings: 10
Calories:
Equipment
- Potato Masher
Ingredients
- 5 lbs Russet Potatoes
- 1 TBSP Salt + more to taste
- .5 oz. Fresh Thyme
- 2 cups Freshly shredded off the block Parmesan Cheese
- 1 cup Butter (2 sticks)
- 2 cups Whole Milk room temperature
- (optional) Chives Garnish
Instructions
- Peel and rinse your potatoes.
- Cut your potatoes into roughly 1 inch pieces.
- Put your cut potatoes in a large pot and cover with cold water. Add in 1 TBSP of salt and ½ of your fresh thyme.
- Bring up to a boil. Cook until you can put a fork in you potatoes and they slide off. About 20 minutes.
- While your potatoes are cooking, remove the thyme leaves from the remaining sprigs and set aside.
- Drain your potatoes and pull out the thyme stems.
- Add your drained potatoes back into your hot pot. Rice or mash your potatoes.
- Add in the remaining thyme leaves, your shredded parmesan cheese, ½ the butter and ½ the milk and begin to stir to combine. Continue to add in butter and milk a little at a time until you reach your preferred consistency. Add in salt and pepper to taste. Add chives for garnish.
