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 Herb Asparagus with Prosciutto and Pine Nuts
• Olive Oil Mashed Potatoes with Olives
• Homemade Garlic Fries
• Hasselback Red Potatoes with Chive Butter
• Stuffed Poblano Peppers

📖 Recipe

Parmesan Peppercorn Mashed Potatoes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dishes

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• Ingredients
• 8-10 Yukon Gold yellow potatoes (850-900g or about 2 lbs), peeled
• 4 tablespoon unsalted butter room temperature
• ¼ cup heavy cream, room temperature
• ¼ cup whole milk, room temperature
• ¼ cup sour cream or crème fraîche
• 1 teaspoon fresh ground white pepper, course ground
• 1 teaspoon kosher salt
• ¾ cup Parmigiano Reggiano, grated

Instructions

 

• Place peeled potatoes in a heavy pot and fill the pot with just enough water to submerge the potatoes. 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.
• Use a potato ricer or masher and rice potatoes back into the warm large pot used to cook the potatoes. 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 extra milk 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 more white pepper or salt - as needed or to your taste. Voilà - serve and enjoy!

Nutrition

Calories: 300kcal

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