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Creamy Mash
Creamy, buttery mashed potatoes made with milk and Ontario Parmesan. A perfect side dish for any meal. Recipes by Charlotte Langley. Watch Milk Masters on the Moove as local chefs cook up delicious dairy-inspired recipes perfect for a cold day adventure. Watch Now On YouTube
Ingredients
Instructions
- StepIn a large pot, add the peeled and cubed potatoes and cover with cold water by about 1 inch. Generously salt the water. Bring to a boil over high heat, then reduce slightly and cook for 15–20 minutes, or until the potatoes are fork-tender.
- StepDrain the water from the pot, keeping the potatoes in the pot. Place the pot back on the stove on low heat for 1 minute, to allow excess moisture to evaporate.
- StepRemove from heat. Add the butter to the potatoes and mash until melted and mostly smooth. Slowly pour in the warm milk, continuing to mash until creamy and fully combined. Add more butter and milk until desired consistency has been reached.
- StepMix in the grated Parmesan until evenly incorporated. Taste and season with salt as needed.
