Company Mashed Potatoes

By Ellie

6 Person

40 Minutes

0 Calories

BEST Garlic Mashed Potatoes infused with butter, heavy cream, sour cream, garlic, chives and Parmesan! These wonderfully velvety, flavorful mashed potatoes can be made ahead of time and stored in your slow cooker for an incredibly easy side worthy of any occasion - or just your spoon.

Ingredients

1/8 tsp. pepper
1/4 tsp. garlic powder
3/4 tsp. salt
1/4 cup freshly chopped chives
1/2 cup sour cream
1/2 cup finely grated fresh Parmesan cheese (2 oz.)
4 tbsp. butter, cubed
1/4 cup milk
1/2 cup heavy cream
3 lbs. russet potatoes peeled and cut into 1 1/2-inch chunks

Method

01

Add potatoes to a large 5 quart saute pan/skillet and add water until it reaches about 1 inch up the sides. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL. Add potatoes to bowl of electric or hand held mixer.
02

Heat butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating on LOW until combined. Beat in Parmesan, sour cream, chives, salt, pepper and garlic powder on MEDIUM just until combined. Stop beating at this point for fluffy potatoes. For creamier, more dense potatoes, continue to beat just a little longer but be aware not to overbeat. Taste and season with additional salt and pepper if desired.

Related Tags

Mashed Potatoes Recipes

Company Mashed Potatoes

4.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1/8 tsp. pepper

1/4 tsp. garlic powder

3/4 tsp. salt

1/4 cup freshly chopped chives

1/2 cup sour cream

1/2 cup finely grated fresh Parmesan cheese (2 oz.)

4 tbsp. butter, cubed

1/4 cup milk

1/2 cup heavy cream

3 lbs. russet potatoes peeled and cut into 1 1/2-inch chunks

03 Method

Step 1

Add potatoes to a large 5 quart saute pan/skillet and add water until it reaches about 1 inch up the sides. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL. Add potatoes to bowl of electric or hand held mixer.

Step 2

Heat butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating on LOW until combined. Beat in Parmesan, sour cream, chives, salt, pepper and garlic powder on MEDIUM just until combined. Stop beating at this point for fluffy potatoes. For creamier, more dense potatoes, continue to beat just a little longer but be aware not to overbeat. Taste and season with additional salt and pepper if desired.

04 Author