Parmesan Mashed Potatoes

There is nothing better, I swear, than a bowl of PERFECTLY mashed potatoes on the plate with gravy, steak or poultry. YUM!

 

  • 4 1/2 lbs. Yukon gold potatoes (best for mashed potatoes), peeled,
  • 1 stick of butter
  • 1 cup or more of whipping cream
  • 1 1/4 cups of grated parmesan cheese
  • Italian parsley – optional

Cut the potatoes in cubes and cook for about 20 minutes  in a pot of boiling water. Drain well and put in potato ricer,  then put potatoes in bowl of electric mixer, add the cream and cheese and mix well.

Add a pinch of salt and mix in. Taste…..okay, that’s enough! Leave some for the table.

If dining ‘family style’ add a few sprigs of italian parsley.

 

If plating in the kitchen, use your imagination and make it look really good. After all, we eat with our eyes first, then the stomach.

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