Recipe: Rustic Parmesan Mashed Potatoes
Summary: Mashed red potatoes with butter, half-and-half and freshly grated parmesan cheese.
3 lbs unpeeled red potatoes
1 T Kosher salt
1-1/2 c. half-and-half
1/4 lb unsalted butter (1 stick)
1/2 c. Parmesan cheese, freshly grated
2tsp. kosher salt
1/2 tsp. freshly ground black pepper
Wash potatoes and place in a large pot with 1 T of kosher salt. Cover with cold water. Bring to a boil over high heat; reduce heat, cover and simmer for 25 to 30 minutes until potatoes are tender. Drain in colander.
Heat half-and-half and butter in a small saucepan; do not boil.
Transfer potatoes to the bowl of an electric stand mixer and attach the paddle attachment. Mix the potatoes on low speed for five to 10 seconds, just until potatoes break up some. Slowly pour in about 3/4 of the hot half-and-half and butter mixture. Mix on lowest setting until just combined. Fold in the remaining 1/4 cream mixture, grated Parmesan cheese, 2 tsp. salt and freshly ground black pepper. Taste to see if the potatoes need more seasoning. If the potatoes are too thick, add a little more hot butter and half-and-half.
Serve potatoes hot with a pat of butter on top. If you need to hold the potatoes before serving, keep the potatoes in a heat-proof bowl and set it over simmering water.
Add a couple of garlic cloves to the hot cream mixture, remove before adding to potatoes.
Cooking time (duration): 45 minutes; Prep Time: 10 minutes; Cook Time 35
Meal type: vegetable, side dish