Jan 14, 2013
These rich and creamy mashed potatoes are the perfect side for Sunday roasts and holiday feasts.
6 medium Yukon Gold potatoes, skin-on, washed
Salt and freshly ground pepper, to taste
2 garlic cloves
2 heaping tbsp. butter
1/3 cup to 1/2 cup sour cream
1/4 cup grated Parmesan cheese
2 tbsp. chopped fresh chives
Pinch nutmeg, freshly ground
Pinch cayenne, or to taste
Add potatoes to medium saucepan. Cover with cold water. Season the water generously with salt. Bring to a boil. Add garlic cloves. Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes. Drain.
Peel potatoes. Return potatoes and garlic to saucepan or transfer to large bowl. Add butter and 1/3 cup sour cream and mash until smooth, adding more sour cream, if desired. Stir in Parmesan cheese and chives. Season with nutmeg, cayenne, and salt and pepper.
Yield: 6 servings.