Parmesan Peppercorn Mashed Potatoes

1.9K
Parmesan Peppercorn Mashed Potatoes
Parmesan Peppercorn Mashed Potatoes

These Parmesan Peppercorn Mashed potatoes are the creamiest potatoes you will ever eat! They are full of flavor and make the perfect side dish that everyone will love!

This is our go-to potato recipe that we often make alongside dishes, such as Coq au Vin, Crunchy Chicken with White Wine Lemon Butter Sauce, or Peppercorn Crusted Steak with Brandy Cream Sauce. You really can’t go wrong with these, and they are really lovely with almost any protein or vegetable.

We often make these as a side for Thanksgiving along with our Sausage and Kale Stuffing, Roasted Poblano and Smoked Gouda Mac and Cheese and Wine-Poached Shallots and Onions. They are always a hit during the holidays!

Enjoy!

We hope you enjoy this recipe for Parmesan Peppercorn Mashed Potatoes. If you give it a try, leave us a comment below or tag us on Instagram, @cooking_with_wine!

Looking for more side dishes? Check out our other popular recipes below:

Parmesan Peppercorn Mashed Potatoes

Recipe by Angela and Mark Course: Side DishesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Ingredients

  • Ingredients

  • 8-10 Yukon Gold yellow potatoes (850-900g or about 2 lbs), peeled

  • 4 tbsp unsalted butter room temperature

  • ½ cup half and half room temperature

  • ¼ cup sour cream or crème fraîche…preferably

  • 1 tsp fresh ground white pepper course ground

  • 1 tsp kosher salt

  • ¾ cup Parmigiano Reggiano grated

Directions

  • Put potatoes in a heavy pot over low heat and fill the pot with just enough water to submerge the potatoes. Choose a pot that you can easily use your hand mixer in…wide and shallow works best.
  • Heat on medium-low and simmer until a sharp knife can pierce the potato without resistance. The time will depend on how large your potatoes are.
  • When potatoes are done, drain and remove to a bowl.
  • Rice the cooked potatoes back into the dry pot.
  • Add all other ingredients except Parmesan into the warm pot with the riced potatoes (off the heat).
  • Mix the potatoes with the wet ingredients until thoroughly combined. If you need to add anything to thin the mixture out, you can use half and half or melted butter – gradually adding to achieve the texture you want.
  • Add the grated Parmesan and fold in with a spatula.
  • Taste for seasoning and add white pepper or salt – as needed or to your taste.
  • Voilà – serve and enjoy!

Did you make this recipe?

Tag @cooking_with_wine on Instagram and hashtag it #cookingwithwineblog

Join the Conversation

  1. @bloem_bakesandcakes says:

    Looking forward to those mashed potatoes on Turkey day!!

    1. Angela and Mark Author says:

      Can’t wait to hear your thoughts!

  2. Angela and Mark Author says:

    Visitor Rating: 5 Stars

Leave a Reply

Your email address will not be published.

Like
Close
CookingWithWine©Copyright 2021. All rights reserved.
Close