Creamy Mashed Potatoes
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 434
- Total Fat
- 27
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 79
- Sodium
- 726
- Total: 50 min
- Active: 25 min
Ingredients
4 1/2 to 5 pounds Idaho potatoes, peeled and cut into 1-inch chunks
Kosher salt
1 to 1 1/4 cups whole milk
Freshly ground white pepper
8 tablespoons (1 stick) unsalted butter, cut into slices
1 cup sour cream
1 cup heavy cream
3/4 cup finely grated Parmesan
Directions
Special equipment:
food mill- Cook the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes in a colander and, while still hot, put them through a food mill.
- Mash the potatoes: Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and pepper and gently mix in the butter and sour cream. Do not over mix – over mixing makes gummy potatoes. Taste for seasoning. Remove from the heat.
- Finish the potatoes: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the heavy cream in a medium bowl until fairly firm. With a rubber spatula, gently fold the whipped cream and the Parmesan into the mashed potatoes. Taste for seasoning. Serve immediately.