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Parmesan and Garlic Mashed Potatoes.

Once a year, the store where I work, cracks a large wheel of cheese. They make a big deal over watching our cheese expert, Micha, cut up the wheel. I always get a chunk of cheese, but also several pieces of the rind. The rind is perfect for infusing that great cheese flavor into many dishes. What's also cool, is you can rinse the rind and freeze to use again.

For mashed potatoes, I start with 4 pounds of Russets that are chunked and boiled in water. To the water I add three chunks of rind, and three cloves of garlic. I don't add any salt because the cheese will add a lot as the potatoes boil. Don't worry if the water gets very cloudy, it's just that cheesy goodness flavoring the pot. Cook until the potatoes are fork tender. Remove the rind and then add the potatoes to the bowl of a stand mixer. Add 1/4 cup of heavy cream, half a stick of butter and two tablespoons of grated Parmesan cheese. Whip until light and fluffy.
Put in large bowl and top with fresh parsley.