Mashed potatoes with parmesan

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6 - 8

This wonderfully smooth mashed potato is complemented by the aromatic ripeness of Parmesan and black pepper. But of course, cheese alone won't make a side dish creamy and smooth, which is where a mixture of melted butter and heavy cream comes into play. The combination of these ingredients results in silky mashed potatoes.

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.

Ingredients for the recipe:

1.4 kg red potatoes, peeled
1 tbsp + 2 tsp salt
1.5 cups drinking cream
115 g butter
0.5 cup sour cream
0.5 tbsp. grated parmesan
0.5 tsp ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, Parmesan cheese, cream, sour cream

Cooking the dish according to the recipe:

Place the potatoes in a 4-quart saucepan, add 1 tablespoon of salt, and cover with cold water. Bring to a boil, reduce heat, and simmer, covered, for 25-35 minutes, until the potatoes are very tender. Drain.
In a small saucepan, heat the cream and butter mixture.

Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment and beat for a few seconds on low speed, breaking up the chunks. Slowly pour in the hot creamy milk mixture, beating on the lowest speed (the last 1/4 of the creamy mixture should be folded in by hand).
Stir in the sour cream, Parmesan, and remaining salt and pepper; taste for seasoning and serve immediately. If the puree is too thick, add more hot cream and butter mixture.

Categories:

recipe / Festive dishes / Vegetarian dishes / Main courses / Vegetables and mushrooms / Potato dishes / Mashed potatoes / Ina Garten

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