Never wait for the potatoes again!
- 2 pounds red, white or Yukon gold potatoes, peeled
- 2 teaspoons salt
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3/4 cup milk, heated
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon freshly minced parsley
- salt and white pepper to taste
- hot pepper sauce to taste
Cut potatoes into equal size chunks, about 3/4 inch to allow for even cooking. Place in large saucepan; cover with cold water. Cover pot; bring to boil over high heat. When water boils, add salt. Continue to boil, uncovered, until potatoes are fork tender, about 20 minutes.
While potatoes are cooking, in small pan or in microwave heat butter until it sizzles. Add garlic; cook just until fragrant. Stir in milk; heat through. Remove from heat; keep warm.
When potatoes are done, drain well. Immediately press hot potatoes through ricer into a large ovenproof mixing bowl or mash by hand. Continue mashing potatoes by hand, or whip with electric mixer, adding hot milk mixture to thin and smooth to desired consistency. Stir in Parmesan and parsley. Season well with salt, pepper and hot pepper sauce. Serve piping hot.
The recipe can be prepared entirely in advance: To hold potatoes for up to two hours, place in 160° F oven, LOOSELY covered. If covered tightly, condensation will drip back into the potatoes, causing them to turn into a brick. Whisk potatoes before serving.
Serves 4 to 6.
For roasted garlic mashed potatoes, roast garlic according to recipe below. Substitute roasted garlic for fresh minced, omit Parmesan, proceed with recipe.
For horseradish mashed potatoes, omit garlic and parmesan; add 6 tablespoons prepared horseradish with the hot milk mixture.
For wasabi mashed potatoes, omit garlic and Parmesan; mix 1 tablespoon wasabi powder with 1 tablespoon water, mix in with the hot milk mixture.
For ginger mashed potatoes, sauté 2 tablespoons freshly grated ginger in butter for 2 minutes. Omit garlic and Parmesan, proceed with recipe.