Recipe By t dot
Published Nov 9th
Prep 5m Cook 25m Additional - Ready In 30m
Servings 4 servings Calories 297.6

Olive oil, heavy cream, and Parmesan cheese make these mashed potatoes absolutely irresistible. Adapted from ‘In the Kitchen with Stefano Faita.’

Recipe Ingredients

  • 4 medium Yukon Gold potatoes, unpeeled
  • salt to taste
  • ¼ cup 35% heavy whipping cream
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons freshly grated Parmesan cheese

Cooking Directions

  1. 1 Place potatoes in a medium saucepan; cover with cold water. Season the water generously with salt. Bring to a boil; reduce heat and simmer, covered, until potatoes can be easily pierced with a fork, 20 to 25 minutes.
  2. 2 Drain potatoes and mash to the desired consistency. Fold in cream and olive oil. Stir in Parmesan cheese until melted.

Nutrition Facts

  • Calories 297.6
  • Carbohydrate 37.8 g
  • Cholesterol 24.8 mg
  • Fat 13.9 g
  • Fiber 4.7 g
  • Protein 6.5 g
  • Saturated Fat 5.3 g
  • Sodium 133.6 mg
  • Sugar 1.7 g


  1. Good, I add some minced garlic to them. Probably used more cream and Parmesan than suggested because I like creamier potatoes and stronger taste of Parmesan cheese. It was also a good way to use up my whipping cream that was on the edge of spoiling. I would definitely make these again.
  2. Really good as is! maybe a sprinkle of garlic powder.

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