Try this Best Mashed Potatoes recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (2268g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take a pot of water, and bring it to a boil.
- Add in your potatoes, and cook until tender.
- Make sure you don't cook it too long or it will get firm.
- Drain and return to the stove over a low heat.
- Leave to dry for 1 or 2 minutes.
- Add in your butter, Parmesan cheese, cream cheese, chives, garlic, salt, and pepper here.
- Use a potato masher, or a convenient utensil to mash the potatoes until they are smooth.
- Once done, the potatoes are ready to serve.
What main course can handle a side dish this rich without turning the entire meal into a heavy, monochromatic plate? Yukon Golds mashed with two cups of Parmesan and a full one and a half cups of cream cheese demand a protein that cuts through dairy fat with acidity or char. Roasting a whole bone-in pork loin or a butterflied leg of lamb provides the necessary contrast, as the crisp outer crust and lean meat balance the dense starches. Alternatively, charred flank steak brushed with a sharp red wine reduction provides the mineral bite needed to offset the heavy dairy. Chemically, the high starch content of the potatoes readily absorbs the milk fats, while the minced garlic releases allicin into the warm butter to temper the sharpness of the aged cheese. To ensure the texture remains velvety rather than gluey, drain the boiled tubers thoroughly and let them sit over low heat for exactly two minutes to drive off excess surface moisture before adding any dairy. Store leftovers in an airtight container for up to three days, reheating them gently with a splash of whole milk to restore the emulsion.
