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How to Prepare Cheesy and Creamy Mashed Potatoes

Butter, sour cream, garlic, and parmesan cheese flavor these easy creamy mashed potatoes. It can be served at any time of year and is accompanied by a variety of side dishes.

Sour cream, not a lot of butter, is the key to these cheesy and creamy mashed potatoes. The ultimate creamy mashed potatoes are made with a generous amount of sour cream and heated milk.

What to include in mashed potatoes?

Salted water – boil your potatoes in salted water. If the water has not been salted, the potatoes will taste bland.

Softened unsalted butter – using unsalted butter guarantees that you have complete control over the saltiness of your mashed potatoes

Sour cream -  Sour cream makes them even creamier compared to using plain water in your potato mash. Sour cream also gives the mashed potatoes a bit of tanginess.

Garlic - Use fresh garlic since it adds fragrance. Double the amount of garlic in this recipe to make your mashed potatoes extra garlicky. You can also roast a head of garlic and add the roasted cloves to the mash for a richer flavor.

Cheese – Use freshly grated parmesan cheese, the cheese gives the mashed potatoes gives incredible flavor and adds to the creaminess. You can use any type of cheese you prefer.

Hot milk – Adding hot milk to the mix enables your mashed potatoes to still be warm when you are done with mashing. You can animal milk or plain plant-based milk.

Toppings are optional; for added color and freshness, sprinkle on some chopped chives or green onions. You can also season with a generous amount of freshly cracked black pepper.

Tips for making the ideal mashed potatoes?

Cut your potatoes in the same size pieces to guarantee that your potatoes cook uniformly and at the same time,

Boil potatoes until fork-tender in salted water; do not overcook because they can become sticky or gluey if overcooked.

Garlic should always be sautéed in butter or vegetable oil until aromatic.

Drain the potatoes and combine with the hot milk, sautéed garlic, remaining butter, and sour cream in a large mixing bowl.

Using a potato masher, mash the potatoes until smooth, adding a bit more milk if necessary. To achieve a smoother consistency, use an electric hand mixer. Just enough to smooth out the potatoes while being careful not to overbeat them or they will turn gluggy.

Ingredients

1kg potatoes

1 teaspoon salt

1/2 cup hot milk, or more

1/3 cup unsalted butter, softened

8 cloves fresh garlic finely chopped

1/4 cup sour cream, low fat

1/4 cup fresh shredded parmesan cheese, optional

Salt and Pepper, to taste

1 tablespoon fresh chopped coriander to garnish, optional

Procedure

Remove any blemishes, lumps, or knots from the potatoes before peeling and cutting them into quarters lengthwise.

Place the potatoes in a big pot with enough cold salted water to cover them an inch above the surface.

Bring to a boil, then reduce to medium-low heat and continue to cook until fork tender.

In a small pan over medium-high heat, melt one tablespoon of butter until the potatoes are nearly fork-tender.

Sauté garlic for one minute, or until aromatic. Remove from the oven and keep warm.

Drain the potatoes and combine with the remaining butter, garlic, hot milk, and sour cream.

Using a potato masher, mash the potatoes until smooth, adding a bit more milk if necessary.

Add in the parmesan cheese and season with salt and pepper to taste

 

You may serve the mashed potatoes with a variety of dishes, including roast chicken, lamb chops, beef stew, meatloaf, and roast pork.

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