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Lunch recipe · from the recipe book

Parmesan Black Pepper Red Potato Mash

Rustic skin-on red potatoes mashed with warm milk, butter and nutty Parmesan, finished with a crackle of black pepper and fresh chives-style green onion.

Parmesan Black Pepper Red Potato Mash

Ingredients

  • 4½ small750 gRed potatoesscrubbed, skin on, cut into 1.5-inch chunks
  • 7⅔ cups1,800 gWater
  • ½ tsp3 gSalt
  • ½ cup (120 ml)120 gWhole milk
  • 2 tbsp25 gUnsalted butter
  • 2 cloves6 gGarlicminced
  • ⅓ cup grated40 gGrated Parmesan
  • ½ tsp1 gBlack peppercoarsely ground
  • 1 medium15 gGreen onionsthinly sliced

Steps

  1. Prepare first: scrub and chunk the red potatoes, mince the garlic and slice the green onion.
  2. Put the potatoes in a large pot, cover with the cold water and add half of the salt.
  3. Bring to a boil, then simmer 15 to 18 minutes until a knife slides easily through the potatoes.
  4. Drain the potatoes in a colander and let them steam dry for 2 minutes.
  5. Return the empty pot to low heat, add the butter and garlic and cook 1 minute until fragrant, then pour in the milk and warm it for 1 minute without boiling.
  6. Add the potatoes back to the pot and mash with a potato masher, leaving some chunky, skin-flecked texture.
  7. Stir in the Parmesan, the black pepper and the remaining half of the salt until creamy.
  8. Spoon into a bowl and scatter the green onion over the top before serving warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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