Garlic and Parmesan Mashed Potatoes
When Nigella mentions "As a rule I'm not one for flavoring mashed potatoes, but this version is a worthy exception" all you can do is make it
Ingredients
GARLIC MASHED POTATOES
- 4 1/2 Lbs (2 kg) potatoes (3 Large Yukon Gold)
- 8 Garlic Cloves (Fat ones)
- 2 tsp (12 g) Sel Gris Mill
- 5 Tbsp (70 g) butter (Softened | At Room Temperature)
- 1/2 cup (50 g) parmesan cheese (Grated)
BREAD CRUMBS TOPPING (OPTIONAL)
- 1/2 cup (55 g) bread crumbs (Panko)
- 3 Tbsp (40 g) butter (Softened | At Room Temperature)
- 1/3 cup (30 g) parmesan cheese (Grated)
Instructions
POTATOES + GARLIC PREPARATION
- First, peel and cut into your potatoes into large equal-sized chunks. Set aside.
- Then, bruise and slightly splinter with the flat side of a wide-bladed knife your garlic and slipped out of their skins. Set aside.
COOK!
- Put the prepared potatoes and garlic into a very large saucepan, cover with cold water, add the Salt, put on the lid, and bring to a boil over a high heat (about 20 minutes for me).
- Then, turn down the heat to medium high and cook until the potatoes are tender and soft but not disintegrating. The timing will depend on the size of your pan, but allow about 20 minutes once the water has come to the boil.
ASSEMBLY
- Preheat oven to 400F/200C.
- Before you drain the potatoes, carefully reserve 1 cupful (250ml) of the cooking water, then drain the potatoes.
- Add the butter to the hot, emptied-out potato pan, and let it start melting, then tip in the drained potatoes and garlic.
- Add about 1/2 cup, and mash using your masher. You may want to add another 1/2 cupful or so of cooking liquid (I did not). NOTE FROM NIGELLA: "I never add less than 1 cup, as I like this to be as smooth and creamy as possible, though I’m aware many people prefer more solid mashed potatoes".
- Then, stir the Parmesan using your spatula and check for seasoning before transferring to a warm bowl.
BREAD CRUMBS TOPPING (OPTIONAL)
- Make a crumbly topping by rubbing the bread crumbs together with the butter and Parmesan, then sprinkle on top of your mashed potatoes.
- Bake for 8 minutes at 400F/200C, until golden on top. Serve with your favorite main course. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 492kcal | Carbohydrates: 68g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1205mg | Potassium: 1483mg | Fiber: 8g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 68mg | Calcium: 234mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com