Idaho Potatoes
I love mashed potatoes served with roast chicken, beef or turkey. The creamy goodness plays nicely against the heartiness of flavor. On their own, mashed potatoes are a real treat so when you add garlic and Parmesan cheese to them they are even better. Steaming the potatoes instead of boiling them gives you a fluffier mash. Leaving the skins on is good for you and is much easier on you also. Use real Parmesan cheese, the pre-grated cheese dust tends to stay dusty and gritty in the potatoes – not very pleasant. These are so good that you do not even need gravy….unless you want some.
We love mashed potatoes and I love when my kids ask who made the potatoes (meaning; are they mine or my wife’s) before they dig in. I’m sure my wife doesn’t mind that I make the potatoes.
I also make a version of these potatoes with crumbled bacon, chives and cheddar cheese that are very good also.
Ingredients:
2 1/2 Pounds russet potatoes
1/2 C Heavy cream
1/2 C Butter
2 T Garlic, minced
1/4 C Parmesan cheese, shredded
Salt & pepper to taste
Preparation:
Grate cheese
1. Wash the potatoes and cut into 1 1/2 inch cubes.
2. Set a large collander into a large stock pot. Cover the bottom of the pot with 1 1/2 inches of water. Set the pot over medium high heat.
3. Add the potatoes, cover with a tight lid and steam the potatoes for about 15 minuts.
4. Carefully remove the collander and rince the potatoes under running water to remove the starch.
5. Add water to the pot so you have 1 1/2 inches again. Return the collander to the pot and contiue to steam the potatoes until a knife inserted slides in easily.
6. Remove the potatoes to a large bowl and mash them with all of the remaining ingredients.
Cook’s notes: You can peel the potatoes, but the skins have nutrients and add a texture to the finished potatoes.
July 3, 2010 | Categories: Potatoes, Sides, Starches | Tags: butter, collander, garlic, heavy cream, mashed, Parmesan cheese, pepper, potatoes, Russet, salt, side dish, starch, steam | Leave a comment
You eat it! 