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Mashed Potatoes Gourmet

Mashed Potatoes Gourmet
Mashed Potatoes Gourmet - Let these potatoes make you famous. The recipe can be our secret.

Around here, I am known for these potatoes, and killer gravy. Which makes sense, as those are my favorite foods.
No matter what your style is, I believe almost everyone can agree that mashed potatoes is one of the best carbs on the planet.

I do get asked what it is about my recipe that makes it special, and to be honest; the kind of potatoes used makes a huge difference. Russet is the traditional type, and while I won’t slam them; I prefer Yukon Gold Potatoes for a few different reasons.
Another ‘point of contention’ between mashed tater recipes is the consistency. Completely smooth? Thick and chunky? Should they be almost pudding like, or thicker like a good blob of whipped cream?Gourmet Mashed Taters {Roasted garlic and caramelized onions adds mellow sweetness to creamy mashed potatoes flavored with chives and Parmesan cheese.} | @Emmmmrz www.emmmmerz.com/



Mashed Potatoes Gourmet
Prep time: 
Cook time: 
Total time: 
Roasted garlic and caramelized onions adds mellow sweetness to creamy mashed potatoes flavored with chives and Parmesan cheese.
  • 8 large Yukon Gold potatoes
  • 3 cloves Roasted Garlic
  • 1 small Sweet Yellow Onion, sliced
  • 1 tablespoon Extra Virgin Olive Oil
  • 1½ cup Chicken or Vegetable Broth, warmed
  • 1 stick Unsalted Butter
  • ½ each, Sour Cream and Cream Cheese
  • ½ cup Grated FRESH Parmesan/Romano Cheese Blend
  • ½ cup Chopped Fresh Chives
  • Freshly Ground Black Pepper & Sea Salt to taste
  • I 'boiled' the yukons in the crockpot this year, and it worked wondefully, freeing up some time to relax (and blog!)
  1. Preheat oven to 375 degrees F.
  2. Wash and quarter potatoes, keeping them immersed in cold salted water as you work.
  3. Toss garlic cloves in Extra Virgin Olive Oil and set on baking sheet, roast until garlic has turned golden brown, about 20 minutes.
  4. Meanwhile, brown 2 tablespoons butter in skillet, add onions and saute until caramelized. Let cool.
  5. Put potatoes in a large pot filled with cold, lightly salted water and cover with a lid. Bring pot to a boil over a high heat and then reduce to medium boil for 15 to 20 minutes, or until potatoes are easily pierced with a fork.
  6. Drain potatoes through a colander.
  7. Remove roasted garlic from oven and using the flat side of a chef's knife, crush the garlic, added cooled onions and chop together very finely.
  8. Transfer the potatoes and garlic to an electric stand mixer fitted with a paddle and mix at low speed to break up potatoes.
  9. Slowly add the butter, sour cream, cream cheese, and grated Parmesan blend.
  10. Scrape down the side of the bowl and beat in broth (As needed), sea salt, pepper and chives - continually adjusting seasoning to taste.
  11. Serve warm, with or without gravy.
See Also:  Cheeseburger soup
Why Yukon Gold?
Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. With golden yellow-brown skin that has shallow eyes and a distinctive moist, yellow and waxy flesh. Even when cooked the Yukon Gold potato will retain its signature golden hue. The flesh takes on a creamy consistency and a rich buttery flavor when cooked.

If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!

Crock Pot 'Boiling'
I ‘boiled’ the yukons in the crockpot this year, and it worked wonderfully, freeing up some time to relax (and blog!)

A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

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