These Garlic, Herb, and Parmesan Mashed Potatoes are smooth, creamy, and full of flavorful. Yukon Gold potatoes have a natural buttery consistency that whip up fluffy and smooth and they are high in starch so they readily absorb the creamy butter and half and half. These potatoes are embellished with roasted garlic, herby cheese spread, and Parmesan cheese to take them over the top!
Ingredients
- 4.5 - 5 pounds Yukon gold potatoes - peeled and cut into cubes
- 1 bay leaf
- 1½ - 2 teaspoons table salt
- 1 teaspoon white pepper
- ½ teaspoon MSG - optional
- 1 tablespoon roasted minced garlic
- 1 6.5-ounce container Alouette Garlic & Herb Soft Spreadable Cheese
- 1 stick un-salted butter
- ⅔ cup Parmesan cheese
- ¾ cup half & half
- 1 bunch chives - chopped (optional)
Instructions
Boil the potatoes:
- Place the potatoes and bay leaf in a large pot and add 4 quarts of cold water.
- Bring the water to a boil over high heat and add 1 tablespoon of kosher salt to the boiling water.
- Reduce the heat to medium-low and simmer until the potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 25 to 30 minutes.
- When the potatoes are tender, turn off the heat and remove and discard the bay leaf.
Process and season the potatoes:
- Place a food mill with a medium grate over a large metal bowl.
- Use a spider strainer to remove the potatoes in batches from the pot to the food mill, processing the potatoes each time the food mill reaches capacity. Repeat until all of the potatoes from the pot have been processed.
- Sprinkle the table salt, white pepper, MSG, and the minced roasted garlic over the potatoes and fold in the seasonings.
Fold in the embellishments and serve:
- Fold in the garlic and cheese spread, followed by the butter, parmesan cheese, and half and half, incorporating each ingredient completely before adding the next.
- Finally, fold in the chopped chives and serve.
- If you are not ready to serve immediately, the large metal bowl of potatoes can be set on top of the pot of hot water that was used to cook the potatoes, and cover with foil to keep warm.