Creamy mashed potatoes
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 434, total fat 27 G., saturated fats 16 G., proteins 10 G., carbohydrates 41 G., fiber 5 G., cholesterol 79 mg, sodium 726 mg, sugar 4 G.
Calories 434, total fat 27 G., saturated fats 16 G., proteins 10 G., carbohydrates 41 G., fiber 5 G., cholesterol 79 mg, sodium 726 mg, sugar 4 G.
"There are a million recipes for this simple side dish. Why? Because we always want to make it in a new way. Because on Thanksgiving, mashed potatoes, gravy, and cranberry sauce are the three essential "sauces" for turkey. Leftover mashed potatoes can be reheated in the oven and layered on a turkey sandwich—it's simply delicious! I love the salty flavor of the Parmesan cheese in this recipe. I also love how fluffy the whipped cream makes the mashed potatoes," shares Alex Guarnaschelli.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2–2.3 kg Idaho potatoes, peeled and cut into 2 cm pieces.
- 1 and 1/4 cups whole milk
- 110 g unsalted butter, thinly sliced
- 1 cup sour cream
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan
- Special equipment: vegetable mill
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover completely with cold water. Bring the water to a boil and reduce the heat. Add a generous pinch of salt and simmer the potatoes until tender when pierced with a knife, 20–25 minutes. Drain the potatoes in a colander and, while still hot, pass them through a vegetable grinder.
- Place the empty saucepan over the heat and add the milk. Bring the milk to a boil and carefully return the potatoes to the pan. Season with salt and pepper and gently mix with the butter and sour cream. Don't overmix, or the puree will be sticky. Taste. Remove from heat.
- When ready to serve, whip the cream until stiff peaks form. Using a spatula, gently fold the whipped cream and Parmesan cheese into the mashed potatoes. Taste. Serve immediately.
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