Thursday, August 14, 2014
Garlic Parmesan Mashed Potatoes
I don't commonly work with potatoes, especially boiled ones. In fact, I believe this is the second time I have ever boiled a potato. Nerve wracking, huh? Especially since we had a guest for dinner, and I had never attempted mashed potatoes before. Well, I like to toy with danger. That is, danger in the form a starchy vegetable!!
I was extremely doubtful of whether or not they would turn out, especially after I added the half-and-half mixture to the boiled potatoes. It looked like lumpy milk. That is, until I let sit for a bit, and it thickened up. Anyhow, you may rest assured that the mash turned out delightfully.
GARLIC PARMESAN MASHED POTATOES:
YIELD: 10 servings
TIME: 50 min
PREP: 20 min
COOK: 30 min
3 1/2 pounds russet potatoes
2 tablespoons salt
2 cup half-and-half
6 cloves garlic, crushed
6oz grated Parmesan cheese
Peel potatoes, and cut in half. Place in a large saucepan, add salt, and cover with water. Bring to a boil over medium-high heat, and reduce heat, but maintain a rolling boil. Cook until potatoes are soft.
Heat half-and-half and garlic in a medium saucepan over medium heat, until simmering. Remove from heat and set aside.
Drain potatoes, and mash them. Mix in garlic half-and-half mixture, and add the Parmesan. Let sit for about 5 minutes to thicken up before serving.