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Creamy Parmesan-Garlic Mashed Potatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cheesy, garlicky and crazy smooth mashed potatoes. The trick to super-smooth mashed potatoes is using a immersion blender!

Ingredients

  • 3 pounds To 3-1/2 Pounds Yukon Gold Potatoes, Peeled And Quartered
  • ½ Tablespoons Kosher Salt
  • 4 Tablespoons Unsalted Butter
  • 3 cloves Fresh Garlic, Squeezed Through A Garlic Press
  • 2 cups Half-and-half
  • ½ cups Freshly Grated Parmesan Cheese
  • Kosher And Black Pepper, To Taste

Preparation

Throw the peeled and quartered potatoes into a large pot and fill with cold water. Season with a half tablespoon of kosher salt, cover and bring to a boil. Reduce the heat to medium-low and cook until a fork meets zero resistance when piercing a potato.

While the potatoes cook, add pressed garlic and the four tablespoons of butter into a saucepan. Saute on medium heat until the garlic is fragrant and soft. Add in the two cups of half and half and reduce the heat to low to keep warm.

Once the potatoes are cooked, drain into a large colander and place them back into the pot. Pour in the warm buttery, garlicky half and half. Using an immersion blender or even a hand mixer, blend until there are no lumps remaining.

Add in the grated Parm and season with salt and black pepper. I taste as I go… that’s the best part!

One Comment

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Dax Phillips on 3.12.2013

My favorite meal of all time. Chicken, mashed potatoes, and corn. Those potatoes scream awesomeness.

One Review

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Judy Hunzie on 2.26.2013

We were camping in our RV with no copy of this recipe, but I had remembered the basics of the recipe…so I ended up with a slight variation of this recipe. My husband raved about them. He ate all I made and was scouting out for more.

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