- Unsalted Butter
- Cream Cheese
- Whole Milk
- Chopped Chives
I’m going to do is to my potatoes and I’m just going to quarter them because again these are just going to cook in no time now to the potatoes are just a little bit bigger I’m going to cut them a little smaller.I’m going to cut them a little bit more because what you want to make sure is that all of your potatoes are about the same size so they cook evenly there’s nothing worse than when you have one potato that’s perfectly cooked and another piece that’s raw so you want to just take the extra time and again.I’m cutting the big ones into about 6 pieces and then the smaller one like this one’s really small so,I’m just going to cut it half because you can see this half and then one week on three pieces it’s pretty much the same size so you want to make sure that you keep that in mind any time you’re cooking potatoes or any vegetable really because you want them to cook evenly the last of the potatoes now before you turn the water on.
You want to make sure that you salt your cooking water because like you do with pasta this is the only chance you’re going to get to cook to actually season the potatoes themselves before you go ahead and season your final dish it’s super super important like if, you’ve ever boiled potatoes with no salt in the water it tastes bland they don’t have very much flavor to them same thing with pasta if,you cook boil if you boil pasta in plain water with no salt they really taste like nothing so it makes a huge difference all.I’m going to do is bring this to a boil kind of take the heat down to about a simmer or so it’s going to cook for about 20 minutes or in total or fork-tender which is really important.you don’t want this to be at all a dental you want these to be really really soft and tender to get that perfect mashed potato consistency and when they aren’t there we will move on to the next step my potatoes cooked in boiling water for about 25 minutes would make sure – really really soft and then all I did I dream them.
I put them back into the same pops that is the trick and I have the heat on low and I’m just going to use my potato masher to mash this up and over here what.I have is some unsalted butter and some cream cheese that are at room temperature along with some chopped chives some whole milk that.I just warmed up in the microwave and some good-quality prime in general and of course. I’m gonna have to season this with salt and pepper to taste all I’m doing is I’m just mashing this up with my potato masher and now.I’m going to take my knife and little by little.I’m going to add some butter and cream cheese and just mix them together as.I mash them with the heat on low until you have the cream cheese and the butter all combined my cream cheese and my butter are mixed in there really well so now I’m going to do I still have the heat on low.I’m gonna grit in a good amount of parmesan oh you know me you know I like it so,I’m gonna probably put in about good three-quarters of a cup.
I’m going to add in my chopped chives that give it a really good sort of fresh not really an onion bite but just a little something that Lyman’s this up a little bit because it is really really rich plenty of black pepper and salt make sure that you season this well because potatoes love love salt and even though.we did boil them in the salted water you want to make sure you season as well and then just add a little bit of milk at a time and just stop until you reach your desired consistency of your mashed potatoes and that is it this is looking perfect for me I used about 3/4 of a cup of whole milk it’s creamy I can smell the cheese it’s going to be divine.
5I’m just going to give myself a little taste because I do have people coming over for dinner but I hardly could resist mashed potatoes ever mmm really hot but there’s a reason why this is my husband Joe’s favorite mashed potato and I think if,you do give them a try you’ll understand why they’re sweet yet they’re buttery and they’re cheesy and they’ve got that sort of bright onion from the chives.