Garlic-Parmesan Mashed Potatoes

Garlic-Parmesan Mashed Potatoes

from Ellen's kitchen, with thanks to Cook's Illustrated

Serves 4 to 6

  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/2-inch thick
  • ½ teaspoon garlic powder
  • ½ teaspoon water
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 1 ¼ teaspoons garlic paste
  • 1 ½ ounces Parmesan cheese, grated (3/4 cup)
  • Salt and pepper
  • 2/3 cup whole milk, warm

  • potatoes in large saucepan and add cold water to cover by 1 inch. Bring water to simmer over medium-high heat. Adjust heat to maintain gentle simmer until paring knife can be slipped into and out of center of potatoes with no resistance, 18 to 22 minutes. Drain potatoes.

  • potatoes cook, combine garlic powder and water in small bowl. Melt butter in 8-inch skillet over medium-low heat. Stir in 1 teaspoon garlic paste and garlic powder mixture; cook, stirring constantly, until fragrant and golden, about 1 minute. Transfer butter mixture to medium bowl and thoroughly stir in Parmesan, 1 ¼ teaspoons salt, ½ teaspoon pepper, and remaining ¼ teaspoon garlic paste.

  •  now-empty pot over low heat; set ricer or food mill over pot. Working in batches, transfer potatoes to hopper of ricer or food mill and process. Using rubber spatula, stir in melted butter mixture until incorporated. Stir in warm milk until incorporated. Season to taste with salt and pepper; serve immediately.


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