These mashed potatoes are exactly as advertised. They are perfect. Not too heavy. Not too light. Perfectly savory. Tasting Guidelines:Taste is savory. Weight is medium but can be balanced with salt. Texture is soft. Good for people with low to severe treatment side effects. Best categorized as classic American.
Prep Time15 minutesmins
Cook Time1 hourhr
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, potatoes, recipes
Servings: 6people
Author: Chef Ryan Callahan
Cost: $10
Equipment
potato peeler
Large spaghetti pot or stock pot
large colander
potato masher OR
hand mixer
Ingredients
Food Ingredients:
2 1/2lbs.Yukon gold potatoes
1/2c.cream
2tbsp.parmesan cheese
1/2stick unsalted butter
1/2c.sour cream
Flavor Balancers:
kosher salt to taste
black pepper to taste
Instructions
Chunk up potatoes into small pieces, leaving the skin on. Boil on high for 35–45 minutes or until tender. Strain water from potatoes, and place potatoes back in pot. Add remaining ingredients. Mash by hand or by a hand mixer to desired consistency.
Notes
If potatoes are too thin, add cornstarch and heat on medium heat until thickened. If potatoes are too thick, add more cream or milk. Salt and pepper to taste.