Hey ladies! Today I was on Studio 5, sharing three yummy recipes…here’s the scoop:
Okay, this is after the show with the host, Brooke, and my sweet sis-in-law, Emilee…who is the best helper ever! I was missing Jessica, terribly. Boo hoo.
Parmesan Smashed Potatoes Parmesan Smashed Potatoes
Parmesan Smashed Potatoes
Ingredients
- 3 lbs. red potatoes unpeeled
- 1 T. plus 2 t. kosher salt
- 1 ½ C. half-and-half
- ¼ lb. Unsalted butter
- ½ C. sour cream
- 1 C. freshly grated Parmesan cheese
- ½ t. black pepper
Instructions
-
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil.
-
Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain.
-
In a sauce pan or microwave, heat the half-and-half and butter.
-
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. The last quarter of the cream and butter should be folded in by hand.
-
Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper.
-
Taste for seasoning and serve immediately.
-
If the potatoes are too thick, add more hot cream and butter.
Butternut Squash Potatoes
Parmesan Smashed Potatoes
Ingredients
- 3 lbs. red potatoes unpeeled
- 1 T. plus 2 t. kosher salt
- 1 ½ C. half-and-half
- ¼ lb. Unsalted butter
- ½ C. sour cream
- 1 C. freshly grated Parmesan cheese
- ½ t. black pepper
Instructions
-
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil.
-
Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain.
-
In a sauce pan or microwave, heat the half-and-half and butter.
-
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. The last quarter of the cream and butter should be folded in by hand.
-
Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper.
-
Taste for seasoning and serve immediately.
-
If the potatoes are too thick, add more hot cream and butter.
Mashed Cauliflower
Parmesan Smashed Potatoes
Ingredients
- 3 lbs. red potatoes unpeeled
- 1 T. plus 2 t. kosher salt
- 1 ½ C. half-and-half
- ¼ lb. Unsalted butter
- ½ C. sour cream
- 1 C. freshly grated Parmesan cheese
- ½ t. black pepper
Instructions
-
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil.
-
Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain.
-
In a sauce pan or microwave, heat the half-and-half and butter.
-
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. The last quarter of the cream and butter should be folded in by hand.
-
Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper.
-
Taste for seasoning and serve immediately.
-
If the potatoes are too thick, add more hot cream and butter.
You can view the video, and me…in all my dorkiness…right here:
Video Courtesy of KSL.com
Ooooooo! I want to try the squash one!!!
They all look divine! I want to try the squash one… sneak some veggies in the meal! 🙂
Mashed Potatoes is one of my favorite foods! Your pictures look great!! Good luck!
These three recipes look fabulous. Can’t wait to try them. I just found this blog off Studio 5. I LOVE IT.
I came across your blog whish is very beautiful. I love the recipe too. Thanks for the post.