Chef and recipe developer Sara Haas from All Recipes says that Parmesan rinds are “culinary gold” and can make mashed potatoes more flavourful than using just butter and milk. The rind adds “a touch of salt and earthiness” to the dish.
Why Parmesan rinds work
According to Haas, the rind of Parmesan cheese is almost as delicious and useful as the cheese itself. Any size rind will work, though a bigger rind will yield bigger flavour.
To extract the flavour, add the rind to a pan of milk or cream over medium heat and let it simmer for at least 25 minutes. The longer the rind sits in the liquid, the more flavour it releases.
How to store and use
Parmesan rinds can be stored in a resealable freezer bag in the freezer and will last for up to a year.
Recipe: Mashed potatoes with Parmesan rind
Ingredients:
- Eight large potatoes
- 200ml of single cream or milk
- Parmesan rind
- Salt and pepper, to taste
Method: Peel and chop the potatoes into small, equal-sized chunks. Place them in a large pan of salted water and boil until fork-tender. Drain the potatoes and allow them to steam dry for a few minutes, which helps remove moisture that can make mashed potatoes less fluffy.
Combine the cream or milk with the Parmesan rind in a small saucepan. Set the pan over medium-low heat and bring to a simmer, adjusting the heat as needed. Cook for at least 25 minutes. Remove and discard the rind, then add the mixture to the potatoes a little at a time and mash. Season with salt and pepper before serving.
