Purée of Yukon Gold Potatoes with Parmesan

Purée of Yukon Gold Potatoes with Parmesan
Photo by Scott Phillips


  • ½ cup unsalted butter, at room temperature
  • 2 teaspoons kosher salt; more to taste
  • 1-½ cups milk; more if needed
  • 8 large Yukon Gold potatoes (3-½ to 4 pounds total), peeled, quartered, and rinsed
  • Freshly ground black pepper to taste
  • ½ cup heavy cream
  • ½ cup freshly grated Parmigiano Reggiano

Put the quartered potatoes in a large saucepan with enough cold water to cover. Partially cover the pot and bring to a boil. Uncover, add the salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes. Meanwhile, heat the mil...

View full recipe at Fine Cooking


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