Parmesan mashed russet potatoes, simmered in milk, are a deliciously unique take on a beloved American side dish. Topped with shredded Parmesan and chopped green onions, they're a flavor-filled favorite that can be paired with almost any entree.
3 lbs. russet potatoes, peeled and cut into chunks
3 cups whole milk
4 Tablespoons butter
3/4 cup shredded parmesan cheese
2 green onions, chopped
Salt and pepper to taste
Prep Time: 20min | Cook Time: 20min
Peel and cut russet potatoes into chunks, place into large pot, and cover with whole milk.
Simmer milk over medium low heat, stirring occasionally, for about 20 minutes or until tender. (Make sure the milk never comes to a full boil; just keep it at a low simmer.)
Add butter, 1/2 cup of the Parmesan cheese, and a few dashes of salt and pepper, then hand mash until well combined to desired consistency. (We like ours a little chunky.)
Scoop potatoes into a serving bowl and top with remaining Parmesan cheese, chopped green onion, and another dash of salt and pepper. Serve hot.
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