Ingredients
- 1 1/2 cups cream
- 1/4 teaspoon salt and pepper
- 2 pounds russet potatoes, peeled and cubed
- 1 stick Butter
- 1/4 cup Freshly grated parmesan cheese
Make it step by step
- Place potatoes in a medium pot and cover with cold water. Bring to a boil, heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes. Heat cream, salt and pepper and butter in a medium saucepan over medium heat until steaming hot, about 6 minutes.
- When potatoes are done, drain and return potatoes to pot to dry slightly. Optional: Run potatoes through food mill or potato ricer into pot.
- Add potatoes to the cream and butter mixture. Stir in parmesan cheese, taste for seasoning.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.