Parmesan and Thyme Mashed Potatoes

"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."
-- @nictastingspoon
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  • Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 10

Recipe Card


  • 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


  • 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.

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