Is there anything better than really good mashed potatoes? You know the kind…buttery, creamy, heavy–yet delicate with just the right seasonings and flavors?
We all know I love food, especially really good food. We also probably all know I really love Ina Garten. Because…well, Ina pretty much only makes really good food. (See Cream of Fresh Tomato Soup, Italian Meatballs, Linguine with Shrimp Scampi and Positive (Food) Influences in my Life for more on that).
Ladies and gentlemen, these Parmesan Mashed Potatoes are no exception to Ina’s greatness. Wow. Just wow.
I made these for the first time two Thanksgivings ago. Dustin and I have made it a tradition to have Thanksgiving dinner with our friends in San Diego every year. This is how it goes down: Dustin and I cook while they swoon, eat and then clean up. Wait? No dishes to do? Awesome.
Anyways, I brought my handy dandy Ina recipe with me that Thanksgiving sure she wouldn’t let me down. And she didn’t. The mashed potatoes were so dense, so flavorful and so delicious that they overshadowed all other parts of the meal with their greatness. Well…except for my cranberries, of course (post coming soon)! These potatoes will forever maintain their welcome spot on my Thanksgiving table, as well as for many other days throughout the year. I actually just made them for dinner the other night with some kielbasa and sauerkraut. Yum!
Now, I must admit I have changed the recipe up a little bit from Ina’s. Please don’t hate me, Ina. Ina loves to use a food mill to mash the potatoes and then a stand mixer so they get nice and fluffy. Me…not so much. I like my mashed potatoes a little lumpy–just a little. I also like to leave the skin on and mash by hand. I’m sorry, I just do. I think this gives the mashed potatoes some character. Also, I use Yukon golds instead of Ina’s suggested white boiling potatoes. For me, nothing beats the creaminess factor of a Yukon gold potato. Otherwise, I follow Ina’s recipe pretty closely.
I hope you get a chance to try these Parmesan Mashed Potatoes. They will not disappoint and will likely make their way onto your Thanksgiving dinner table.
Parmesan Mashed Potatoes
recipe adapted from Ina Garten’s Parmesan Smashed Potatoes
makes 6-8 servings
2.5 lbs. Yukon gold potatoes, unpeeled and cubed
2 tsp. kosher salt
1 cup half and half (or milk, if you prefer)
1/4 lb. unsalted butter
1/2 cup sour cream
1/2 cup freshly grated parmesan
1/2 tsp. ground black pepper
Steam or boil the potatoes until tender. Transfer drained, cooked potatoes to a large mixing bowl to mash by hand (or to a stand mixer with paddle attachment to mix electronically).
In a small saucepan, heat the half-and-half (or milk) and butter.
Mash the potatoes by hand, taking care to mash the potatoes as evenly as possible. (Or, mix the potatoes for a few seconds on low speed with an electric mixer, to break them up.) Slowly add the hot cream/milk and butter to the potatoes, mixing slowly. The last quarter of the cream/milk should be folded in by hand. Fold in the sour cream, parmesan cheese, kosher salt and pepper. Taste for seasoning and serve immediately.
If the potatoes are too thick, add more hot cream and butter.