TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 12 servings


  • 5 pounds potatoes, peeled and cubed
  • 3 vegetable bouillon cubes
  • 2 bay leaves
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1-1/2 cups shredded Parmesan cheese
  • 1-1/2 cups shredded Romano cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon each dried basil, marjoram, oregano, tarragon and thyme

Nutritional Facts

3/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Place potatoes in a Dutch oven and cover with water. Add bouillon and bay leaves. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. Drain potatoes; discard bay leaves. Mash potatoes with cream and butter. Stir in the cheeses, garlic and seasonings. Yield: 12 servings (3/4 cup each).
Originally published as Parmesan-Romano Mashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p107

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