Share and Enjoy
Few side dishes can compare with simple, creamy mashed potatoes. They’re the perfect compliment to most any meat. Steak,braised short ribs, barbecued ribs, fried chicken, grilled chicken, roasted chicken, pork chops, pork roast and the list goes on forever. The kids like it and adults do too. But unfortunately when I have them at a restaurant, they’re often not creamy and buttery, but more like the taste of what I imagine eating cardboard would be. The potatoes are on the plate merely as an afterthought. Would it kill them to add a little flavor to the potatoes? After all, they went through the trouble of making them. Why not make them well?
It’s gotten to a point where my wife has resigned herself to the fact that her main course will be good but if it includes mashed potatoes, they will simply be left for the trash can. So for all you people with bland, gummy potatoes here’s my recipe to put the flavor back in them. Enjoy!
I started by peeling 5 large russet potatoes then halved down the middle and cut across into large chunks.
With the back of my knife I smashed 6 cloves of garlic and then removed the skin.
I added the potatoes and garlic to my pot and filled it with enough water to cover them by an inch. I brought the whole thing to a rolling boiled and cooked them for about 15 minutes until they were fork tender.
I drained them in a colander then put them back into the pot and cooked them for 3-4 minutes over medium heat to evaporate excess moisture. This how you get fluffy, creamy potatoes so don’t skip this step. I removed them from the heat and added 4 tablespoons (1/2 stick) of butter and mashed them well. I then added 1/2 cup of room temperature half and half along with 1/4 cup of sour cream and mashed it all together again until it was creamy. I seasoned it with 1 teaspoon white pepper and 1 teaspoon kosher salt and added 1/4 cup freshly grated parmesan cheese then stirred it all to combine.
These promise to be your new, favorite mashed potatoes. Creamy and buttery with a mellow garlic flavor. Enjoy!
- 5 large russet potatoes peeled, halved then cut across into large chunks
- 6 garlic cloves smashed and peeled
- 4 tablespoons butter (1/2 stick)
- ½ cup half and half
- ¼ cup sour cream
- 1 teaspoon ground white pepper
- 1 teaspoon kosher salt
- ¼ cup grated parmesan cheese
- Add the potatoes and garlic to a pot and add enough water to cover them by a inch.
- Bring to a rolling boil and cook about 15 minutes until fork tender. Drain them in a colander and then add them back to the pot. Place the pot over medium heat and cook the potatoes and garlic for 3-4 minutes to evaporate the excess moisture.
- Remove from the heat, add the butter and mash well. Add the half and half along with the sour cream and mash again until creamy. Season with the white pepper and kosher salt. Add the parmesan and stir everything to combine. Enjoy!