Creamy Mashed Potatoes
I would literally eat mashed potatoes every day if it didn’t mean I needed to counteract the carbs, butter and overall deliciousness with a hardcore workout. If you don’t feel that way about mashed potatoes, it’s because you haven’t met these fluffy mountains of spuds. Not all mashed potatoes are created equally – there is a science and logic to perfecting the creamy consistency and garnering that twinkle in your family’s eye when they devour spoon after spoon of your delicious creation. If you’re ready to up your potato game look no further than this mashed potato recipe. It pairs well with just about every dish and I find it to be the perfect pairing for my beef short ribs, with lots of extra saucy goodness!
3 pounds Yukon Gold potatoes
8 tablespoons heavy cream or whole milk, more if needed
3 tablespoons unsalted butter
4 tablespoons shredded Parmesan cheese
4 tablespoons Mascarpone cheese
kosher salt and freshly cracked black pepper to taste
freshly chopped chives
Peel and dice potatoes into small cubes.
Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until potatoes are fork tender and you can easily pierce them with a fork when touched, about 20 minutes.
Remove the potatoes from the heat and drain into a colander. Run the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, mascarpone and stir to incorporate. Season with salt and pepper and fold in the chopped chives