- 2½ pounds potatoes Yukon Gold, weighted after peeling. Cook them covered in water with 1 teaspoon of salt.
- 4 tablespoons butter or dairy-free butter.
- ½ to 1½ cups milk or unsweetened soy milk. Start with ½ cup and add more
- ¾ cup parmesan if grated at home, or ½ cup if pre-grated. Also dairy-free cheese.
- ⅛ teaspoon nutmeg grated, or more to taste.
- 1 teaspoon salt or more to taste.
Prepare the Potatoes: Start by peeling and chopping the Yukon Gold potatoes into evenly sized chunks. Then, place them in a pot, cover them with water, and add a teaspoon of salt. Boil the potatoes until they are fork-tender, typically taking about 15-20 minutes.
Mash and Mix: Drain the cooked potatoes and return them to the pot. Over low heat, add the butter and start mashing the potatoes. Slowly pour in the milk (or dairy-free milk) while continuing to mash until you achieve your desired level of creaminess.
Cheesy Goodness: Stir in the grated Parmesan cheese (or dairy-free alternative) and freshly grated nutmeg. Keep mixing until the cheese melts into the potatoes, creating a creamy, cheesy blend of flavors.
Season to Perfection: Don’t forget to season with salt to taste. Remember that the Parmesan cheese already brings some saltiness, so adjust accordingly.
Chives: Garnish your mashed potatoes with finely chopped chives for a pop of color and a mild oniony flavor that complements the dish beautifully.
Black Pepper: Freshly ground black pepper adds a subtle kick that can elevate the overall taste. Be sure to have a pepper mill at the table for guests to customize their servings.
Mushroom Gravy: If you’re feeling indulgent, serve your mashed potatoes with a rich mushroom gravy that will take them to the next level of savory delight.