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Purée of Yukon Gold Potatoes with Parmesan

Scott Phillips

Servings: eight, with leftovers.

I love the buttery texture and golden hue of Yukon Gold potatoes, and the Parmigiano here makes them special.


  • 8 large Yukon Gold potatoes (3-1/2 to 4 pounds total), peeled, quartered, and rinsed
  • 2 teaspoons kosher salt; more to taste
  • 1-1/2 cups milk; more if needed
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup freshly grated Parmigiano Reggiano
  • Freshly ground black pepper to taste

Nutritional Information

      Nutritional Sample Size based on 16 servings
      Calories (kcal) : 180
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 30
      Sodium (mg): 310
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 4


  • Put the quartered potatoes in a large saucepan with enough cold water to cover. Partially cover the pot and bring to a boil. Uncover, add the salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes. Meanwhile, heat the milk and cream on the stovetop or in a microwave until hot but not boiling. Drain the potatoes and return to the warm pan over low heat for 1 minute, shaking the pan to dry the potatoes thoroughly. Use a potato masher, a ricer, or a food mill to mash the potatoes. Blend the butter and Parmigiano into the potatoes. Gradually add the milk mixture until the purée is as soft and moist as you like. Add salt and pepper to taste. Serve immediately or keep warm in the top of a double boiler (or in a heatproof bowl set over a pan of simmering water).


Rate or Review


  • mgssts63 | 09/29/2014

    Easy and tasty!!

  • lenaz | 11/26/2010

    Easy and delicious

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