"These potatoes are the ultimate way to step up your mashed potatoes without over-stepping the good ol’ traditional recipe that everyone knows, loves and expects."
Parmesan and Thyme Mashed Potatoes
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- Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 10
Recipe Card
ingredients
- 5 pounds Russet Potatoes
- 1 tablepsoon Salt
- 10 ounces Fresh Thyme
- 2 cups Freshly shredded off the block Parmesan Cheese
- 1 cup Butter (2 sticks)
- 2 cups Whole Milk
- Chives - Garnish
Method
Step 1
Peel and rinse your potatoes.
Step 2
Cut your potatoes into roughly 1 inch pieces.
Step 3
Put your cut potatoes in a large pot and cover with cold water. Add in 1 TBSP of salt and ½ of your fresh thyme.
Step 4
Bring up to a boil. Cook until you can put a fork in you potatoes and they slide off. About 20 minutes.
Step 5
While your potatoes are cooking, remove the thyme leaves from the remaining sprigs and set aside.
Step 6
Drain your potatoes and pull out the thyme stems.
Step 7
Add your drained potatoes back into your hot pot. Rice or mash your potatoes.
Step 8
Add in the remaining thyme leaves, your shredded parmesan cheese, ½ the butter and ½ the milk and begin to stir to combine. Continue to add in butter and milk a little at a time until you reach your preferred consistency. Add in salt and pepper to taste. Add chives for garnish.