Trusty Garlic Parmesan Mashed Potatoes
Prep Time: 40 minutes (15 minutes hands-on time)
Meal Notes: This is one of my most reliable recipes. It’s my go-to side for chicken Marsala and steak dinners. Plus, it’s won me the coveted role of mashed-potato-bringer at family Thanksgivings. ‘Nuff said.
Source: Slightly modified from Ina Garten’s Parmesan Smashed Potatoes recipe
3 pounds potatoes (about 9 medium sized potatoes)
1 Tablespoon salt (plus more to taste)
1 cup half and half
1/4 pound butter
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
2 teaspoons garlic powder (plus more to taste)
Prep Ingredients: Peel the potatoes and cut them into quarters for faster cooking. Grate the Parmesan cheese. In a small saucepan, heat the butter and half and half and butter until melted.
Cook potatoes: Fill a large pot with cold, salt water and place on stove. Add potatoes to the salted water. Bring to boil, simmering until potatoes are tender (approx. 25 mins).
Mash potatoes: Drain the potatoes in a colander. Immediately* dump the potatoes into a large bowl and beat with an electric mixer. Slowly add the cream and butter to the potatoes, continuing to mix. Add liquid until the mashed potatoes reach your desired consistency.
Finish: Fold in the sour cream, Parmesan cheese, garlic powder, remaining salt, and pepper. Taste for seasoning before serving.
*The trick to lumpless mashed potatoes is to mix them while they’re still steaming hot. Before draining the potatoes, make sure your mixing bowl is nearby, your mixer is ready to go, and your half and half/butter mixture is within easy reach.