Five ingredients are all you need to make these creamy, Parmesan & Rosemary Whipped Potatoes. Perfect for any day of the week, yet flavorful for any holiday gathering.
Do you use a potato masher or electric mixer when making mashed potatoes? We always used to use a hand masher at our house growing up, but when I met my husband, his family used an electric mixer.
Now I know the kitchen Gods will probably poo-poo this idea and say that the potatoes come out too starchy using this method, but I have to say that I prefer having whipped potatoes better than the hand mashed version because they are much creamier and fluffier.
I also use whatever type of potato I happen to have; which most of the time is either a russet or red bliss potato. For this recipe, I used red bliss and left the skins on to give these Parmesan & Rosemary Whipped Potatoes a little color.
This recipe only requires five ingredients: potatoes, Parmesan cheese, milk (or cream or 1/2 & 1/2…your preference) and butter (we can’t forget the butter!)
How do you make Parmesan and Rosemary Whipped Potatoes?
First you want to wash the skins of your potatoes well to remove any dirt; then cut them into equal sizes. It’s important when making any mashed or whipped potato recipe that the size of the potatoes are as uniform as you can get them to allow for even cooking.
You don’t want to have rock solid and mushy potatoes to work with. Place the potatoes in a large pot and cover them with cold water. Make sure the pot is large enough that the potatoes will stay covered the entire time.
Bring the water to a boil; then allow the potatoes to cook until they are fork tender; then drain the water. Place the potatoes back in the pot, add your Parmesan cheese, fresh chopped rosemary, milk and butter and blend with an electric mixer just until the potatoes are blended through and creamy.
You don’t want to make soup and remove all of the lumps so start out by adding the milk gradually until it’s the right consistency.
I have to interject and say that PLEASE DO NOT use a teflon coated pot or ceramic cookware to mix your potatoes if that is the only type of pot you have.
Instead, place the cooked potatoes in a stainless or glass bowl to do the mixing for two reasons.
- You don’t want to risk teflon flaking off of your pan into your whipped potatoes.
- The ceramic cookware will be ruined by the moving beaters of the mixer. Trust me, it’s happened.
Parmesan & Rosemary Whipped Potatoes make a tasty side dish, are delicious and as you can see, very easy to prepare. From start to finish it takes about 1/2 hour to make and the added flavor of Parmesan cheese and rosemary really gave these whipped potatoes a nice flavor that go perfectly with just about any meal. ~Enjoy!
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Parmesan and Rosemary Whipped Potatoes
- 5 medium red bliss potatoes, skins washed
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary
- 1/3 cup milk (may need a little more depending on the size of the potatoes)
- 2 teaspoons butter
- Cut the potatoes into equal sizes. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil; then allow the potatoes to cook until they are fork tender; then drain the water.
- Place the potatoes back in the pot, add your Parmesan cheese, fresh chopped rosemary, milk and butter and blend with an electric mixer just until the potatoes are blended through and creamy. (You don't want to make soup and remove all of the lumps so start out by adding the milk gradually until it's the right consistency).
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