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Parmesan Potatoes

Photo: Hector Sanchez; Styling: Buffy Hargett Miller


Hands-on time 20 mins
Total time 45 mins
Yield Makes 6 to 8 servings


  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup butter, melted
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper

How to Make It

  1. Bring potatoes, 1 tsp. salt, and cold water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 16 minutes or until tender; drain. Return potatoes to pan; cook over medium heat until dry. Stir in half-and-half, Parmesan cheese, melted butter, 1 tsp. salt, and black pepper; cook 30 seconds or until heated. Remove pan from heat. Mash potatoes to desired consistency. (Reserve 2 cups for pot roast pies, if desired.)