These Parmesan Peppercorn Mashed potatoes are the creamiest potatoes you will ever eat!
PARMESAN PEPPERCORN MASHED POTATOES
These Parmesan Peppercorn Mashed potatoes are the creamiest potatoes you will ever eat!
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Ingredients
- 8-10 Yukon Gold yellow potatoes (850-900g or about 2 lbs), peeled
- 4 tbsp unsalted butter room temperature
- ½ cup half and half room temperature
- ¼ cup sour cream or crème fraîche…preferably
- 1 tsp fresh ground white pepper course ground
- 1 tsp kosher salt
- ¾ cup Parmigiano Reggiano grated
Instructions
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Put potatoes in a heavy pot over low heat and fill the pot with just enough water to submerge the potatoes. Choose a pot that you can easily use your hand mixer in…wide and shallow works best.
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Heat on medium-low and simmer until a sharp knife can pierce the potato without resistance. The time will depend on how large your potatoes are.
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When potatoes are done, drain and remove to a bowl.
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Rice the cooked potatoes back into the dry pot.
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Add all other ingredients except Parmesan into the warm pot with the riced potatoes (off the heat).
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Using a hand mixer, mix the potatoes with the wet ingredients until creamy. If you need to add anything to thin the mixture out, you can use half and half or melted butter – gradually adding to achieve the texture you want.
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Add the grated Parmesan and fold in with a spatula.
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Taste for seasoning and add white pepper or salt – as needed or to your taste.
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Voilà – serve and enjoy!
Looking forward to those mashed potatoes on Turkey day!!
Can’t wait to hear your thoughts!
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