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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Garlic-Parmesan Mashed Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Garlic-Parmesan Mashed Potatoes Empty Garlic-Parmesan Mashed Potatoes

    Post by Lobo Mon 18 Jan 2016, 8:50 pm

    Garlic-Parmesan Mashed Potatoes Img3l
    Garlic-Parmesan Mashed Potatoes
    Garlic-Parmesan Mashed Potatoes Translucent
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 10
    Mashed potatoes are anything but boring when seasoned with our mashed potato seasoning, a savory blend of Parmesan cheese, garlic and herbs. Using a potato ricer results in extra-fluffy mashed potatoes, while a potato masher allows you to make the dish with a heartier, rustic texture.






    • 198

    Ingredients:


    • 4 lb. (2 kg) russet potatoes, peeled and cut into 2-inch (5-cm) chunks
    • Kosher salt and freshly ground pepper
    • 10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter
    • 1/2 cup (65 g) Parmesan, garlic and herbs mashed potato seasoning
    • 1 2/3 cup (13 oz./410 ml) half-and-half, warmed
    • Fresh thyme leaves for garnish (optional)

    Directions:

    Put the potatoes and 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches (7.5 cm) and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well.

    While the potatoes are cooking, in a small saucepan over medium-low heat, combine the butter and mashed potato seasoning. Heat until the butter melts and begins to foam. Remove from the heat and let stand for 10 minutes. 

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher.

    Stir the butter mixture into the potatoes, then slowly stir in the warm half-and-half. Season with salt and pepper, transfer to a warmed serving dish and garnish with thyme. Serve immediately. Serves 10.

    Williams-Sonoma Test Kitchen
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