Restaurant Mashed Potatoes
August 13, 2022
"Fancy for entertaining and beautiful presentation"
- Serving Size: 1 (295.4 g)
- Calories 462.8
- Total Fat - 32.2 g
- Saturated Fat - 20.2 g
- Cholesterol - 90.6 mg
- Sodium - 790.4 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 5.7 g
- Sugars - 2.9 g
- Protein - 7.4 g
- Calcium - 125.4 mg
- Iron - 1.4 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.2 mg
Rinse potatoes under cold water, then peel 1 ½ pounds.
Leave ½ pound unpeeled.
Cut potatoes into 6 to 8 pieces.
Place in a large 4- or 5-quart pan and cover with cold water.
Bring the pot to boil over high heat, then reduce the heat to medium-high, cover with the lid vented, and cook for 18 to 20 minutes after the water comes to a slow boil.
The potatoes should be easily pierced with a fork when done.
Mix the salt, white pepper, granulated garlic and grated Parmesan cheese together in a small bowl.
In the last minutes of cooking
Heat the butter and cream together in a small pan over medium-low heat until the mixture just begins to bubble at the edges, then turn off the heat.
Drain the potatoes well.
Return them to the pot and heat over low for a minute or so to evaporate any remaining water.
Place the potatoes in a large mixing bowl
Mash with a potato masher until the potatoes are still a bit chunky, but mashed.
Sprinkle spice mixture evenly over the mashed potatoes, then carefully fold in these dry ingredients.
Don’t over mix.
Make a well in the center and add the heated cream and butter.
Fold the seasoned mash into the liquid center.
When the liquids are incorporated
Fold in the sour cream.
They serve them in a gratin dish
1 cup mashed potatoes ,well in center ,1 tablespoon melted butter in well in center sprinkle with minced parsley
Tips & Variations
No special items needed.