These mashed potatoes are so creamy, flavorful and satisfying. As one of the best comfort foods around I can’t believe I never put Parmigiano-Reggiano in them before today. I had to use my Russet potatoes and was making meatloaf with my Best Ever Meatball Recipe. Regular mashed potatoes didn’t seem like the right pairing since the meatloaf had an Italian spin. Enter garlic and Parmigiano-Reggiano to bring it all together. It was the perfect combination!
Small sauce pan (or pyrex if you use a microwave)
Ricer or food mill (or potato masher)
Large stainless spoon
3lb. Russet potatoes, peeled and cut in 1/4s (similar sizes for even cooking).
1.5c heavy cream
3 garlic cloves, gently smashed
1c Parmigiano-Reggiano, grated
1/2c butter, cut into 8T (you may not use it all)
Salt and pepper to taste
1. Place the cut potatoes into the large stock pot covered with cold water and 2 big pinches of salt. Bring to a boil and cook until the potatoes have no resistance when you poke one with the tip of a knife or cake tester.
2. Meanwhile, gently heat the cream with 3 garlic cloves in the small pot or in a pyrex if you use a microwave. Pull out the garlic just before adding to the potatoes.
3. When potatoes are ready, drain them in a colander and let the steam escape for a couple of minutes. You should see chalky white around the edges. This is a good sign that they will soak up lots of flavor. But don’t go beyond a couple of minutes, you want them to stay hot.
4. Place the ricer or food mill over the empty large pot and rice all the potatoes working quickly to keep them warm. Place the warm cream and grated Parmigiano-Reggiano into the potatoes and stir. Then, stir in the butter, starting with 4T. Add the remaining butter in as desired. Season with salt and pepper to taste.
I hope you enjoy these! As always, let me know if you have any questions here or on the Contact page!