*This post has been updated. Last update was on October 6, 2014.
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?
Well, we all know I love food, especially really good food. I also really love Ina Garten. Because…shocker: 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).
These Parmesan Mashed Potatoes are no exception to Ina’s greatness. Wow. Just wow.
I made these for the first time a few Thanksgivings ago. When we lived in San Diego, Dustin and I had a tradition to have Thanksgiving dinner with our friends every year. This is how it went down: Dustin and I cooked while they swooned, ate, swooned some more. and then cleaned up. It was good times.
Anyways, I brought my handy dandy Ina recipe with me one 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.
These potatoes will forever maintain a very welcomed spot at my Thanksgiving menu, 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!
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, thank you very much. Just a little. I also like to leave the skin on and mash them by hand. I’m sorry, I just do. Well, sorry, not sorry, I suppose. 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.
I hope you get a chance to try these Parmesan Mashed Potatoes. They will not disappoint and will likely make their way onto your dinner table.
- 2.5 lbs. Yukon gold potatoes, unpeeled and cubed
- 2 tsp. kosher salt
- 1 cup half and half
- ¼ lb. unsalted butter
- ½ cup sour cream
- ½ cup freshly grated parmesan cheese
- ½ tsp. ground black pepper
- Steam the potatoes until tender. Transfer drained, cooked potatoes to a large mixing bowl to mash by hand (or to a stand mixer, if preferred).
- In a saucepan, heat the half-and-half and butter.
- Mash the potatoes by hand, taking care to mash the potatoes as evenly as possible.
- Slowly add the hot cream 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.
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