Ingredients
- 2 pounds Yukon Gold potatoes
- Kosher salt and freshly ground pepper
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups half and half, or more to taste
- 1 cup freshly grated parmesan cheese
- ¼ cup chopped chives
Directions
Quarter the potatoes. Place in a pot and cover with cold water. Add a couple of tablespoons of salt and bring to a boil. Cook until tender, about 15 minutes. Drain well, place potato cubes in a ricer and press to remove skins (if desired) or smash the potatoes with a potato masher.
Heat one stick of the butter and the half-and-half in a 3-4 quart pot over medium heat. When the butter has melted, turn heat off but leave the pot on the burner. Add 2 teaspoons of salt, 1 teaspoon of pepper and fold in potatoes with a large whisk. Stir in the parmesan cheese and chives. Adjust consistency by adding additional butter and or half-and-half until creamy. Taste and adjust salt and pepper.
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