Wednesday, January 18, 2012

Garlic Parmesan Mashed Potatoes


  • 4 lb. russet potatoes, peeled and cut into 2-inch chunks (Note: I use Organic potatoes..
  • the regular potatoes are really high on the dirty list)
  • Kosher salt, to taste
  • 10 Tbs. (1 1/4 sticks) unsalted butter
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon of thyme
  • 4 garlic cloves minced
  • 3/4 to 1 cups half-and-half, warmed
  • Freshly ground pepper, to taste


Put the potatoes in a large pot, add water to cover by 3 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and gently cook the potatoes until tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. Take a potato masher or if you own a ricer or food mill this will work great. You will want to mash the potatoes. In a small saucepan over medium-low heat,  add a little olive oil to the pan and add your minced garlic...for about 60 seconds. Then combine the butter, chives and thyme. Heat until the butter melts and begins to foam. Remove from the heat. Stir the butter mixture into the potatoes, then slowly stir in the half-and-half. Season with salt and pepper and serve immediately.

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