Parmesan Mashed Potatoes

February 3, 2011

It’s important to start mashed potatoes with a type of potato that tastes great and mashes up well. Yukon gold potatoes are my favorite! They’re creamy and buttery — even on their own!

I prefer a rustic mashed potato, so I use a fork to roughly mash — creating a somewhat chunky texture. There’s no getting around a little butter…

Valentina's passion is food, and she loves spending time in her "kitchen retreat," as she refers to that room in her house. Valentina develops recipes for creative and comforting food that works perfectly for casual entertaining. Both her recipes and food photography have been featured many times on popular food websites and in print. Valentina shares her beautiful photographs as well as new and interesting recipes almost daily on her blog, Cooking on the Weekends.

Outside the worlds of food and photography, Valentina's other passion is her family (including her two young boys, her husband and her puppy, Maple.)

To learn more about Valentina and where her work has been featured, visit her About page at Cooking On The Weekends.