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More Cheese, Please.

June, 6, 2020
Parmesan Mashed Potatoes
Pg. 156
Afnan, Season 5
8 down…91 to go!

This post is gonna be short and sweet.

This was a simple side dish we’ve all had before–mashed potatoes. However, these were definitely better than your average instant boxed mashed potatoes. They were creamy, cheesy, and made from scratch.

I ended up serving them alongside the Beef Wellington, which was also created by Afnan. So it was a complete Afnan-inspired meal!

What did I do differently?

  • I added a dash of cayenne pepper when I seasoned it with the called for salt and pepper. I also always go pretty heavy-handed with the pepper in all things. It makes everything so much better, in my opinion.
  • I added even more Parmesan than called for. No regrets.
  • I garnished with parsley. I love fresh herbs on everything!

All my love,
Dani, a big tid

P.S. Are you a die-hard boxed mash fan or do you strictly make them from scratch? I’m not gonna lie, I like them all. Even frozen mashed cauliflower. I feel like there’s no wrong way to do it. And as my grammy says all the time, “I never met a potato I didn’t like.”

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  1. I am a die-hard ‘from scratch’ mashed potato fan. I make mine with 8 oz. of cream cheese and 8 oz. of sour cream. I then mix in some roasted garlic and onion powder. They are called Killer Mashed Potatoes and I got the recipe from a dear elderly friend from church at a potluck. She passed away several years ago, but I always think of her when I make them.

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