Creamy Parmesan Mashed Potatoes
Creamy Parmesan Mashed Potatoes made with butter, half-n-half, sour cream, and parmesan cheese. These aren't your mama's mashed potatoes!
Servings: 6
Equipment
Ingredients
- 3 lbs. Potatoes peeled and cut into pieces (russet, yukon gold, or red)
- 1/2 cup Butter
- 1 1/2 cups Half-n-Half or cream or whole milk
- 1/2 cup Sour Cream
- 2 teaspoons Salt
- 1/2 cup Quality Parmesan Cheese plus 1/2 cup for garnish
- 1/2 teaspoon Pepper
Instructions
- Place peeled and cut potatoes and 1 Tablespoon of salt in a large pot with enough cold water to completely cover the potatoes. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 25-35 minutes or until the potatoes are fork tender. Drain.
- In a small saucepan, heat the butter and half-n-half until butter is melted and warm, about 5 minutes.
- Put potatoes into the bowl of an electric mixer fitted with a paddle attachment, and mix them for 30 seconds to break up the potatoes.
- Slowly add butter and cream mixture, mixing at the lowest speed.
- Fold in sour cream, salt, parmesan cheese, and pepper
- Taste and season more if necessary.
- Garnish with 1/2 cup shaved parmesan cheese and pat of butter.
- **If you need to re-warm these mashed potatoes, add a tad more butter and half-n-half.