Parmesan Garlic Mashed Potatoes
Mashed Potatoes are a thing of beauty to me. They’re also something I’m pretty particular about. I like them the way I like them, what can I say. I’m not a fan of texture in my mashed potatoes. I like them creamy and SMOOTH. I get them that way by using my KitchenAid stand mixer. Ruby (my mixer – what, don’t you name your small appliances?) has a permanent spot on my counter top and is used almost daily for this that and the other.
Today she’s mashing potatoes. A few spins around using the paddle attachment and you’ll have yourself the smoothest mashed potatoes on the cul-de-sac. I can’t tell you how many of those potato mashing gadgets I’ve broken in my lifetime before I discovered the mixer trick. Did I mention that it also keeps those mashed potatoes piping hot thanks to the stainless steel bowl ; ) Truth.
These mashed potatoes start out with roasted garlic. How can that be bad right? Roasted garlic is simple to make, slice off the top of a garlic bulb, drizzle it with olive oil, wrap it up like a present in aluminum foil and roast at 425 degrees for about 45 minutes until it’s tender. I like to roast a few bulbs at a time because I could literally eat it like candy and because I LURVE garlic I throw it into every dish I possibly can.
If I could get away with it and not smell like garbage I’d eat them straight away like candy. I’m odd like that what can I say.
Then we add REAL® cream, butter and Parmesan cheese. No skipping on these mashed potatoes. They’re decadent and worth the extra time I have to put in on the treadmill.
Who needs gravy when you’ve got all that goodness already in there ; )
Disclaimer: This post is sponsored by REAL® Seal. I was compensated for my time. Opinions are mine. Always have been. Always will be.
- 2 pounds potatoes, peeled and cubed
- 1 tablespoon kosher salt
- 2/3 cup grated Parmesan cheese
- 3/4 cup whipping cream
- 4 tablespoons unsalted butter
- 4 cloves roasted garlic
- Ground pepper, to taste
- In large stock pot, add potatoes and cover with cold water and salt.
- Bring to a boil then reduce heat and simmer, uncovered, until fork tender. Approximately 20-25 minutes.
- Drain potatoes and transfer to bowl of stand mixer.
- Add Parmesan, cream, butter and garlic. Season with salt and pepper.
- Using the paddle attachment, mix until smooth and creamy.
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