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Clean recipe · cooking.nytimes.com

Parmesan Mashed Potatoes

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.

Original recipe: cooking.nytimes.com

Yield:
6 servings
Total:
25 min
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Ingredients

  1. 1 (32-ounce) package refrigerated Bob Evans mashed potatoes (or 4 cups prepared mashed potatoes; see Tip)
  2. ½ cup sour cream
  3. ½ cup freshly grated Italian Parmesan
  4. 3 tablespoons unsalted butter, plus extra for serving
  5. Kosher salt (such as Diamond Crystal) and freshly ground black pepper

Instructions

  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. 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.