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| Garlic Parmesan Mashed Potatoes |
5-8 Red potatoes
6 cloves of garlic
1/3 cup milk
4 tbsp butter
1/3 cup Parmesan cheese
1/3 cup sour cream
Hopefully you are cooking these with something that you are grilling i.e. my Herb Rubbed Lamb. Wrap garlic, a tablespoon of olive oil, and a teaspoon of salt in foil and put on grill for 5-7 minutes.
Peel potatoes if desired. Cut in to uniform size pieces. Put in large pot with plenty of cold water. Using cold water will help the potatoes come up to temperature slowly and promotes more even cooking. Also you want to use a lot of water to give plenty of room for the starch to come out of the potatoes. Cook until fork tender.
Drain potatoes and add butter, milk, parmesan cheese, and roasted garlic. I use a hand masher to control how mashed the potatoes get. If you over mash them you will produce more gluten which results in wall paper paste. Mix in sour cream and taste for salt.
These potatoes I don’t actually pre salt. The reason for this is that parmesan cheese is quite salty and hard to judge how salty it will be in the end. Remember to just taste for seasoning often.
So over mashing is what makes red potatoes have a glue like texture? A bit much garlic for me but I will have to try this.
ReplyDeleteThat is correct. It is the same whenever you are cooking something like pancakes or muffins when you over mix the flour it turns to gluten which is great if you are making bread but gives it that tough texture. The potatoes do the same thing when over mixed.
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