Name: SOUR CREAM PARMESAN MASHED POTATOES
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 lbs pontiac potatoes, peeled and cubed; 1 teaspoon sea salt, plus extra; 1/4 cup salted butter, cut up, plus extra to serve; 1/2 cup whole milk sour cream, or creme fraiche; 3/4 cup finely grated parmesan cheese; 1/2 teaspoon fine white pepper, or more to taste

Let me start with a disclaimer: Sour Cream Parmesan Mashed Potatoes might not be everyday fare but in my world, they’re an absolute necessity for any holiday meal. With Thanksgiving next month, I can’t help but think about the menu, especially the sides. Always potatoes. Potatoes in one form or another are also a mandatory side with roasted chicken and roasted pork.

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If you prefer mashed potatoes to be light and fluffy then use russet potatoes or such similar. If you prefer creamier mashed potatoes then opt for pontiac or another red skinned potato. It’s really a matter of texture. For taste and creaminess, I use sour cream, or creme fraiche and parmesan cheese. The results: creamy mashed potatoes with really great flavor. I don’t usually specify salted butter in my recipes because that’s all I use but definitely use salted butter when cooking mashed potatoes. And white pepper, generously. I avoid black pepper because it looks like dirt in the potatoes’ alabaster creaminess.

If you prefer mashed potatoes to be light and fluffy then use russet potatoes or such similar, if you like creamier mashed potatoes then opt for pontiac or another red skinned potato as they will become thick and creamy when they’re mashed. It’s really a matter of taste – or rather, texture, so don’t let people tell you otherwise. Instead of using heavy cream, I’ve used sour cream and parmesan cheese. The results are mashed potatoes with lots of comforting texture and flavor. This recipe can easily be halved or doubled. I don’t usually specify salted butter in my recipes because that’s all I use but definitely use salted butter when cooking mashed potatoes.

If you’re not adding cheese to mashed potatoes, you’re missing out. Parmesan or white cheddar are my standard mashed potato cheeses but gouda, Swiss or pecorino – also great options. Now, if you’re more a crunchy potato person (like me) then you must try the easiest and crunchiest roasted potatoes. These Blue Cheese and Spinach Stuffed Potatoes are to-die-for, perfect with a steak or a roast or even on their own with salad. Potatoes are the quintessential comfort food for autumn and winter; a title duly fitting. What’s your most favourite way to enjoy potatoes? Drop me a line and let me know. Toodles, Lovoni xo

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SOUR CREAM PARMESAN MASHED POTATOES

If you prefer mashed potatoes to be light and fluffy then use russet potatoes or such similar, if you like creamier mashed potatoes then opt for pontiac or another red skinned potato as they will become thick and creamy when they’re mashed. It’s really a matter of taste – or rather, texture, so don’t let people tell you otherwise. Instead of using heavy cream, I’ve used sour cream and parmesan cheese. The results are mashed potatoes with lots of comforting texture and flavor. This recipe can easily be halved or doubled. I don’t usually specify salted butter in my recipes because that’s all I use but definitely use salted butter when cooking mashed potatoes.

Prep Time15 mins

Cook Time18 mins

Total Time33 mins

Keyword: mashed potatoes

Servings:

Calories: 260kcal

Author: Lovoni

Ingredients

US Customary – Metric

2 lbs pontiac potatoes, peeled and cubed
1 teaspoon sea salt, plus extra
1/4 cup salted butter, cut up, plus extra to serve
1/2 cup whole milk sour cream, or creme fraiche
3/4 cup finely grated parmesan cheese
1/2 teaspoon fine white pepper, or more to taste

Instructions

Place potato in a large saucepan. Cover with water by a couple of inches, add 1 teaspoon of salt. Place over high heat. Bring to a boil, uncovered then reduce the heat to medium. Cook for 15 minutes or until potato is tender when tested with a small, sharp knife.
Drain the potato thoroughly and return to the same saucepan. Add 1/4 cup of butter. Using a potato masher, mash the potato well to get rid of most of the lumps.
Add sour cream, parmesan and pepper. And continue to mash until combined. Then, using a fork, stir the potato vigorously to remove any lumps. Add additional salt and or pepper if required. Place the saucepan over low heat and continue to stir until hot. Spoon the potato into a serving dish and top with extra butter, if desired. Serves 6.