Garlic Parmesan Mashed Potatoes

40 minutes/easy/8 servings
nutrition per serving:
256 calories, 8g protein, 33g carbs, 10g fat, 2g sugar

ingredients

• 3 pounds of Yukon Gold Potatoes (or any potatoes that you prefer)
• Salt and pepper, to taste
• 4 tablespoons of unsalted butter
• 3 tablespoons of minced garlic
• 1 cup of milk
• 1 cup of Grated parmesan cheese

directions

1. Cut the potatoes into halves or quarters, keeping the size of the pieces the same. They will cook evenly that way.
2. Place potatoes in a large pot and add enough cold water to cover potatoes.
3. Add 1 tablespoon salt and bring water to a boil.
4. Lower heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
5. Drain potatoes well using a strainer and return to pot.
6. Add milk, garlic, salt, pepper and cheese to the potatoes.
7. Use an immersion blender to mash the potatoes into a smooth consistency. If you don’t have an immersion blender, you can use a potato masher – and this will take a long time! (My Dad used a potato masher – he was the king of the mashed potatoes in our house!) Again, mix and match until you are happy with the potatoes’ consistency.
8. Add more salt, pepper, butter and or parmesan cheese to taste.

notes

I’ve seen green onions or parsley added to the top of the finished potatoes. Totally up to you! I’m a BIG pepper fan, btw.

Yukon Gold Potatoes have a buttery texture and are perfect for mashed potatoes. Russets and red potatoes are also fine. It’s all about your preference, really.

You can also keep the potatoes with the peels ON – I’ve seen that often when red potatoes are used. If you keep the peels on, make sure you clean the outside of the potatoes well, including taking the eyes/sprouts off of the peels.

You can serve these mashed potatoes as a side for many main dishes, including Lou’s Prime Rib Roast! Add my red wine mushrooms and you have the makings of a fabulous meal!