Chunky Mashed Potatoes with Herbs & Parmesan

Treat your family to these out-of-the ordinary chunky fork-mashed potatoes. Made with unpeeled russet potatoes, herbs, Parmesan cheese and olive oil, they make the best side dish!

Mashed potatoes are the ultimate comfort food when it comes to side dishes. But it seems like many versions are plain and disappointing.

These mashed potatoes are made with starchy russet baking potatoes that give a flaky texture and olive oil instead of butter. No peeling is required! The potato skins (full of healthy nutrients) give these mashed potatoes their rustic look.

You’ll love how the tender chunks of fork-mashed potatoes absorb the olive oil and the abundance of freshly chopped herbs. Garlic adds a little kick, while Parmesan cheese adds a touch of saltiness and creaminess giving the potatoes an intriguingly delicious essence.

Since the potatoes are not being peeled, make sure they’re washed and scrubbed before cubing them. Cube the potatoes about the same size so they cook consistently even.

These potatoes are quick and easy to prepare even on a weeknight.

Recipe

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Chunky Mashed Potatoes with Herbs & Parmesan

Chunky fork-mashed Russet potatoes tossed in olive oil, fresh herbs, garlic and Parmesan.

Cook Time 15 minutes

Author Rita Jakobschuk

Ingredients

• 2 ½ pounds russet baking potatoes about 4 - 5 medium
• 1 ½ teaspoons kosher salt divided
• ½ cup olive oil
• 4 garlic cloves minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh Rosemary
• ¼ cup chopped fresh parsley
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon freshly ground black pepper

Instructions

1. Scrub the potatoes, leave skins on and cube into small 1” – 2” pieces. Place potatoes and 1 teaspoon of the salt into a large pot and fill with cold water – just enough to cover potatoes completely. Cover with a lid and bring to a boil over medium-high heat. Cook potatoes until fork-tender, about 12 to 15 minutes.
2. Drain potatoes by partially slipping the lid off the pot and tipping the pot over the sink to drain off all liquid. Gently break up the potatoes in the pot with a fork to a chunky texture (not completely mashed).
3. While the potatoes are still steaming hot, add olive oil, garlic, thyme, Rosemary, parsley, Parmesan cheese, remaining ½ teaspoon salt (to taste) and pepper. Stir gently to combine.