Creamy Mashed Potatoes
HB-9221 · Hand-built original · American
Peeled potatoes boiled until fork tender, dried under a towel, then whipped with softened butter and warm half and half and folded with Parmesan.
AmericanSide45 minServes 6191 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:6quantities adjust to match
Ingredients
- 6-8 Medium Potatoes (Peeled)
- 1/2 to 3/4 Cup Half and Half (Or heavy cream (warm) )
- 1 Stick Softened, Unsalted Butter (room temp, not melted) (8 TBSP)
- Freshly Shredded Parmesan Cheese, according to taste
- Parsley or Chives for Garnish
Method
- Peel the potatoes, rinse them in cold water, and put them in a large pot covered completely with cold water.
- Bring the pot to a boil and cook the potatoes uncovered until they are fork tender.
- Drain the potatoes and put them in a bowl covered with a towel so they dry out a little.
- Break the potatoes up with a stand mixer or hand mixer, then add the softened butter and mix until it melts through.
- Pour the warm half and half in slowly while mixing on low speed, and keep whipping until the potatoes are fluffy and reach the consistency you want.
- Fold in some of the shredded Parmesan, add salt to taste, and scatter chives or parsley over the top to serve.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
191 kcalCalories
5.1 gProtein
43.5 gCarbs
0.2 gFat
0.1 gSaturates
5.2 gFibre
2 gSugars
15 mgSodium
0 mgCholesterol
1056 mgPotassium
30 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data