Garlic Parmesan Mashed Potatoes

attosa
Diamond Post Medal for All Time! 1,246 Posts

Garlic Parmesan Mashed Potatoes in bowl I get asked to make these mashed potatoes often. They take a bit of extra time due to the process for keeping the potatoes as fluffy as possible, but they are so worth it. I use both russet potatoes and petite gold potatoes. I take the skins off the russets, but keep the skin on the golds. This keeps the mash fluffy and light, yet gives them a lovely strong nutty flavour. I also sautee some of the minced garlic in butter to get a roasted flavour, and use the rest of the garlic in its fresh form. Delicious!

Total Time: 1 hour

Yield: 8-10 servings

Ingredients:

3 lb russet potatoes, scrubbed
2 lb petite gold potatoes, scrubbed
4 Tbsp butter
8 cloves garlic, minced
1 cup sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste

Steps:

I use this method to remove skins from whole russet potatoes (instead of peeling) to keep them from getting gooey from contact with too much water. Score each potato entirely around the center.

Cover them with water in a large pot and bring to a boil. Simmer and cook for about 20 minutes.

Drop the petite golds into the boiling water with the russets. Cook all the potatoes an additional 15 to 20 minutes.

When potatoes can easily be pierced with a fork, they are ready. Drain and allow to cool a bit, then pinch the skins right off the russets. Now they are whole peeled russet potatoes that don't crumble.