The other day I made a variation on one of my favorite hearty, cold weather dishes, my roasted Lemon Pepper Chicken with Thyme. On the side I served some Garlic Parmesan Mashed Potatoes that came out so unbelievably delicious that I simply had to share the recipe. Enjoy!
2 1/2lbs Russet Potatoes, unpeeled
4tbsp Unsalted Butter
4 Cloves of Garlic, minced
8oz Sour Cream
4tbsp Grated Parmesan, plus more to sprinkle over the top
2tsp Salt, plus a pinch for the garlic
2tsp Ground Black Pepper
Put the whole potatoes in a large pot and fill with water until they are entirely submerged with an additional 2″ layer of water beyond their tops (as you boil the water will evaporate, you need a buffer to keep them completely under water so they boil evenly). Boil the potatoes until a knife easily passes through their center, roughly 25-30 minutes depending on their size.
While the potatoes are boiling melt the butter in a small pot at medium heat. Add the garlic and a pinch of salt, reduce the heat to low and slowly simmer for 10 minutes, stirring periodically. Turn off the heat but keep the pot on the stovetop until needed to prevent the butter from thickening.
Once the potatoes are tender through the center strain them from the water, and place them back in the pot. Quickly break down the potatoes using a hand mixer or potato masher. Add the cooked garlic and butter as well as the salt, pepper, grated parmesan and sour cream. Mix until thoroughly blended. Plate and sprinkle with additional parmesan cheese.
Hope you love ’em as much as my family did!
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