These parmesan potatoes are seriously the best, and most versatile, side dish. If it’s not roasted parmesan potatoes then it’s these mashed parmesan potatoes that are a regular staple at our house. These mashed parmesan potatoes do contain fresh parmesan cheese, which would rank them under the Primal category rather than Paleo. Confused yet? I’m actually putting together an infographic that will explain the difference. Basically one defining difference is Primal includes some dairy products while strict Paleo does not. No need to worry about that right now, let’s jump to the recipe!
I love rustic mashed potatoes. And when I say rustic I’m really just referring to mashed potatoes that include the skin and are hand-mashed, leaving a chunkier version. Some prefer smooth mashed potatoes, I personally like me some chunky mashed potatoes! These mashed potatoes also use coconut milk rather than cream, half & half or whole milk. You won’t even notice a difference. Of course the key ingredient that brings all the flavors together is the fresh grated parmesan cheese.
- 1 pound small red potatoes
- 6 tbsp. grass fed butter
- ½ - 1 cup canned coconut milk
- 1 - 1½ tsp. pink Himalayan salt
- 1 - 1½ tsp. black pepper
- 1 cup fresh shredded parmesan cheese
- Boil red potatoes either whole or you can cut them in half, leaving the skin intact, until soft.
- Drain and return to pan.
- Add in butter, salt, and pepper and begin to mash using an old-fashioned hand masher.
- Once most of the potatoes are mashed, begin to add coconut milk and continue mashing until you get the consistency you desire. Some prefer thicker potatoes than others so add the milk until you get your preferred consistency.
- Fold in fresh parmesan cheese.
- Add additional salt and pepper to taste, if you prefer.
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