Restaurant Mashed Potatoes

Step 1: Rinse potatoes under cold water, then peel 1 ½ pounds.

Step 2: Leave ½ pound unpeeled.

Step 3: Cut potatoes into 6 to 8 pieces.

Step 4: Place in a large 4- or 5-quart pan and cover with cold water.

Step 5: 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.

Step 6: The potatoes should be easily pierced with a fork when done.

Step 7: Meanwhile

Step 8: Mix the salt, white pepper, granulated garlic and grated Parmesan cheese together in a small bowl.

Step 9: Meanwhile

Step 10: In the last minutes of cooking

Step 11: 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.

Step 12: When done

Step 13: Drain the potatoes well.

Step 14: Return them to the pot and heat over low for a minute or so to evaporate any remaining water.

Step 15: Place the potatoes in a large mixing bowl

Step 16: Mash with a potato masher until the potatoes are still a bit chunky, but mashed.

Step 17: Sprinkle spice mixture evenly over the mashed potatoes, then carefully fold in these dry ingredients.

Step 18: Don’t over mix.

Step 19: Make a well in the center and add the heated cream and butter.

Step 20: Fold the seasoned mash into the liquid center.

Step 21: When the liquids are incorporated

Step 22: Fold in the sour cream.

Step 23: They serve them in a gratin dish

Step 24: 1 cup mashed potatoes ,well in center ,1 tablespoon melted butter in well in center sprinkle with minced parsley