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Nanny’s Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    12 servings


  • 5 pounds potatoes, peeled and cut into 1-inch pieces
  • 3/4 cup butter, softened
  • 3/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1-1/4 teaspoons garlic salt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 to 1 cup 2% milk, warmed
  • 2 tablespoons minced fresh parsley


  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry.
  • Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.
Nutrition Facts
3/4 cup: 264 calories, 15g fat (10g saturated fat), 45mg cholesterol, 456mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 5g protein.

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  • Patricia
    Mar 4, 2018

    I'm going to try the parmesan mash potatoes

  • annrms
    Nov 4, 2017

    I made a third of this recipe. Yummy! Will be making these again! I most liked that I could taste the potatoes as the add ins did not overpower them. Traditionally we serve mashed potatoes with roasted cod. These potatoes went very well with the fish.

  • chickluvs2cook
    May 31, 2017

    These were so yummy and a nice change from the same old mashed potatoes. I did use the frozen potatoes that you micro and mash for simplicity sake (I have toddlers!), but they worked and tasted great!

  • JemJoy
    Apr 15, 2017

    These are delicious. Just made them for supper. Its a keeper.

  • justmbeth
    Sep 15, 2016

    Yum! I made a 1/2 recipe.