There is nothing better, I swear, than a bowl of PERFECTLY mashed potatoes on the plate with gravy, steak or poultry. YUM!
- 4 1/2 lbs. Yukon gold potatoes (best for mashed potatoes), peeled,
- 1 stick of butter
- 1 cup or more of whipping cream
- 1 1/4 cups of grated parmesan cheese
- Italian parsley – optional
Cut the potatoes in cubes and cook for about 20 minutes in a pot of boiling water. Drain well and put in potato ricer, then put potatoes in bowl of electric mixer, add the cream and cheese and mix well.
Add a pinch of salt and mix in. Taste…..okay, that’s enough! Leave some for the table.
If dining ‘family style’ add a few sprigs of italian parsley.
If plating in the kitchen, use your imagination and make it look really good. After all, we eat with our eyes first, then the stomach.
This post was posted in Vegetable dishes