Parmesan and Herb Mashed Potatoes

With Thanksgiving only days away here in Canada I thought I would post an easy side dish recipe that pairs wonderfully with deliciously moist turkey and sides such as green bean salad or beet puree. I certainly didn't grow up celebrating Thanksgiving (it's obviously not a holiday of any kind in France!) but it's a tradition I have come to embrace since moving to North America. There's a little French touch in all the dishes I like to serve for the big day - and it's been a nice way to bring in a little of my upbringing and culture into the mix.

For this potato puree, I added some fresh herbs and some good quality Parmesan cheese to a classic buttery mashed potato recipe. These few easy additions help turn simple mashed potatoes into something a little more special.

For more of my Fall recipes, take a peak at Canadian Gardening. What will you be serving this Thanksgiving?


Parmesan and Herb Mashed Potatoes

8 large Yukon gold potatoes
2 tablespoons of butter
1/4 to 1/2 cup of milk
1/4 cup of good quality Parmesan shavings
2 tablespoon of finely chopped parsleySalt and freshly cracked black pepper

Peel the potatoes and cut into quarters. Add the potatoes to a stockpot and fill with cold water to cover. Add a couple teaspoons of coarse kosher salt and bring to a boil.

Cook for 12 to 15 minutes or until the potatoes are completely cooked and tender. Drain the potatoes and immediately return to the warm stock pot.

Using a potato masher, mash the potatoes until they begin to break down, about 30 seconds. Add the butter and mash vigorously to melt. Add the milk and mash again until the mixture is smooth and silky. If the mixture is too chunky for your liking add a couple more tablespoons of milk.

Once the potatoes have reached the desired consistency, fold in the Parmesan cheese and herbs. Add a couple good pinches of salt and pepper and serve immediately.