Mashed Potatoes
HB-10148 · Hand-built original · American
Russet or Yukon Gold potatoes boiled with garlic cloves and mashed with melted butter, warm heavy cream, cream cheese and Parmesan.
AmericanSide1 hr6 servings526 kcalVegetarianGluten-freeEgg-freeDiabetic
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:6quantities adjust to match
Ingredients
- 3 pounds Russet or Yukon Gold Potatoes, peeled and cubed
- 4 garlic cloves
- salt, for boiling
- 1/2 cup unsalted butter, melted
- 1 1/2 cup heavy cream, warm
- 3 tablespoons cream cheese, room temperature
- 1 1/2 teaspoon salt, or to taste
- 1/4 to 1/3 cup grated parmesan
- chopped parsley or chives, garnish
Method
- Peel the potatoes and cut them into even pieces about 1 inch thick. Put them in a large pot with cold water an inch above them, the garlic cloves and about 2 teaspoons of salt.
- Bring the pot to a boil over high heat, drop it to medium, and cook about 15 minutes until the potatoes are fork-tender.
- Drain the potatoes and garlic and return them to the pot briefly so the residual heat dries off the surface water, then move them to a large mixing bowl.
- Mash the hot potatoes and garlic with a masher or a hand or stand mixer until no chunks remain and the mixture is fluffy.
- Stream in the melted butter and mix, then add the warm heavy cream, cream cheese, salt and grated Parmesan and mix again. Use less cream for a thicker mash or more for a thinner one, and adjust the salt.
- Serve the mashed potatoes warm, garnished with chopped parsley or chives.
Prep: 20 min · Cook: 40 min · Total: 1 h
Nutrition (per serving, where published)
526 kcalCalories
6.1 gProtein
39.4 gCarbs
39.6 gFat
23.2 gSaturates
0.1 gFibre
0.3 gSugars
624 mgSodium
109 mgCholesterol
1083 mgPotassium
62 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data