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Parmesan Whipped Mashed Potatoes

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Every cook has a personal arsenal—recipes that you pretty much know how to make anytime. Things like roasted chicken, tomato soup, Mom's Thai chile sauce, pancakes...stuff that just makes your life work. But no matter what else is in your arsenal, mashed potatoes are a must, a component of a meal that binds everything together—the main, the sauce, the sides. It never, ever makes things worse, only better. (I lived in Idaho when I was a kid.) And they're truly hard to f*ck up. I've only done that once in my life, and even that is more than most people. That time, I let the potatoes boil until soft, then turned the heat off and let them sit in the hot water long enough to create potato glue when I mashed them. I honestly have never seen anything like it—they were just completely starchy glue. But you know what? The flavor was still incredible. It was like...if you love eating glue, this dish is a dream? I dunno. Anyway, this recipe is for buttery mashed potatoes that are light and fluffy, whipped with the flavor of sharp Parmigiano. Yes, it makes a lot, but you can halve it...and who doesn't want *more* mashed potatoes? These can be eaten with about 80 percent of the dishes in the book or simply eaten alone while watching Peaky Blinders start to finish, like me. Did you know it's pronounced killian?"

List of Ingredients

â—¦ 4 pounds (8 medium) russet or Yukon Gold potatoes (or a combination)
â—¦ ½ cup heavy cream
â—¦ 1 stick (8 tablespoons) unsalted butter, plus more for topping
â—¦ 1 tablespoon kosher salt, plus more for seasoning
â—¦ 2 ounces Parmigiano-Reggiano cheese, finely grated (1 cup), plus more for topping
â—¦ 3 tablespoons finely minced fresh chives


Recipe

Peel and cut the potatoes into 1 ½-inch pieces. Place the potatoes in a large pot, cover with 3 inches of water, and bring to a boil over high heat. Reduce the heat to medium-low to maintain a vigorous simmer and cook, uncovered, until the potatoes can easily be pierced with a wooden skewer or a dinner knife, 15 to 20 minutes.

While the potatoes are cooking, warm the cream and butter in a small bowl in the microwave until the butter is just melted, 30 seconds to 1 minute. When the potatoes are done, drain and place them in a stand mixer fitted with the whisk attachment (or use a handheld mixer and large bowl). Add the cream-butter mixture, the 1 tablespoon salt, and the 1 cup cheese. Starting on low speed, whip the potatoes, gradually increasing the speed to high and whipping until fluffy, 30 to 45 seconds (much more, and the potatoes could get gluey!).

Season with more salt to taste, transfer to a serving bowl, dot with pats of butter, dust with some more Parm, and garnish with the chives. Serve immediately. (If the potatoes cool down and start to stiffen, warm a bit of cream in a small saucepan or the microwave, drizzle it in, and whip again with a whisk.)

Serves 6 to 8