Parmesan Potatoes

Parmesan Potatoes
3 lbs. red potatoes, unpeeled
1 T. plus 2 t. kosher salt
1 ½ C. half-and-half
¼ lb. Unsalted butter
½ C. sour cream
1 C. freshly grated Parmesan cheese
½ t. black pepper

Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil. Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain. In a sauce pan, heat the half-and-half and butter. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. The last quarter of the cream and butter should be folded in by hand. Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper. Taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

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