Wednesday, May 5, 2010

Parmesan Garlic Smashed Potatoes

Always trying to do something new with potatoes! Here's another way to fix mashed potatoes. You could use regular potatoes, but like I've said before, I always use red potatoes. A lot of the ingredients are ranges, and that's because it's hard to give exact measurements when making mashed potatoes. You may need a little more milk/cream to thin them out a bit. Just add ingredients in small batches and taste as you mix them together. Parmesan Garlic Smashed Potatoes
adapted from My Kitchen Cafe
4-5 Medium/Large Red Potatoes, rinsed and scrubbed clean
1 teaspoon salt

1/2-3/4 cup freshly grated Parmesan cheese
4 tablespoons butter
1/2 cup whipping cream or milk (may need more, add 1 TBSP at a time if needed)
Salt and pepper to taste
2 TBSP garlic

In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15-20 minutes. (When a fork can be inserted easily without resistance then they are ready.) Drain. Place garlic and 2 TBSP butter in hot pot. Let cook 1-2 minutes, then add potatoes back to pot. Begin mashing the potatoes. Add the remaining butter and mash in to the potatoes. Add the whipping cream or milk, cheese, and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

No comments:


Related Posts with Thumbnails