Parmesan Mashed Potatoes

By Ina Garten

Published Nov. 16, 2022

Parmesan Mashed Potatoes
Johnny Miller for The New York Times. Food Stylist: Christine Albano.
Total Time
25 minutes
Rating
4(582)
Comments
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Mashed potatoes are an essential Thanksgiving side dish but can be time consuming. Instead of starting with raw potatoes, then peeling, cutting and boiling them, start with these prepared potatoes and no one will know you didn’t make the dish from scratch. I tested many varieties of prepared mashed potatoes and Bob Evans refrigerated potatoes were the best.

Featured in: Ina Garten’s Store-Bought Thanksgiving

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Ingredients

Yield:6 servings
  • 1(32-ounce) package refrigerated Bob Evans mashed potatoes (or 4 cups prepared mashed potatoes; see Tip)
  • ½cup sour cream
  • ½cup freshly grated Italian Parmesan
  • 3tablespoons unsalted butter, plus extra for serving
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

273 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 8 grams protein; 616 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a heatproof bowl over a pan of simmering water. Spoon the mashed potatoes into the bowl and heat for 15 to 20 minutes, stirring occasionally, until the potatoes are hot.

  2. Step 2

    Stir in the sour cream, Parmesan, butter, 2 teaspoons salt and ½ teaspoon pepper. Continue to heat over simmering water until heated through. Taste for seasoning and serve hot with a pat of butter on top.

Tip
  • You also can start with cooked plain mashed potatoes: Boil 2 pounds peeled and quartered Yukon gold potatoes in heavily salted water until tender. Drain well, then use the paddle attachment of a stand mixer to beat with 4 tablespoons melted butter and ½ cup warmed milk until smooth and creamy. Season with ½ teaspoon salt and ¼ teaspoon pepper and refrigerate until ready to use.

Ratings

4 out of 5
582 user ratings
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Comments

Susan

Bob Evans or mashed potatoes purchased from the refrigerator case at Costco are absolutely terrific if you add some half-and-half some butter and some grated nutmeg. Nutmeg is the secret ingredient. Check the seasoning for salt and pepper.

Kp

That’s my one big help & secret - make the mashed potatoes as usual & put in the slow cooker/crock pot - on low add lots of butter. Lasts all day & taste fresh

Amelia

I was not sure which bowls were heat proofed but I made this on the stove and it was fine. I just added some water. It was a hit.

Mary Ellen

Too much salt overall. The sale in the water in which the potatoes boil is enough for my taste. Otherwise, it's very tasty.

Anne

If you wind up with soupy potatoes -- which I did, possibly because I made them in the instant pot on the slow cooker setting -- try adding dehydrated potatoes, 1 tbsp at a time, until they reach your desired consistency. For us, it was 2 tbsp. Delicious.

Marie

Made with russet potatos. Added some garlic powder and onion powder and turned out delicious!!

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