PARMESAN MASHED POTATOES  
 
  SERVINGS: 8
 

PREP TIME:

COOK TIME:

 

SUBMISSION DATE: 11/15/2011

 
 
INGREDIENTS
 

2 pounds Yukon Gold Potatoes, washed, unpeeled, quartered
1/4 cup Butter, unsalted
6 each Garlic Cloves, fresh, minced
4 ounces Cream Cheese, diced, softened
1 cup Parmesan Cheese, freshly grated
1/2 cup Chicken Stock
1/2 cup Green Onions, sliced
Sea Salt & Black Pepper, freshly ground
1 cup Reserved Cooking Water
3/4 cup Fresh Gourmet Crispy Onions




  DIRECTIONS
 

Place 12 quarts of water in a 16 quart pot and bring to a boil.  Scrub potatoes and remove any bruises; cut into quarters leaving skins on potatoes; place in boiling water.

When potatoes finish cooking, drain and reserve 1 cup cooking liquid. Melt butter in  pot; sauté garlic for 2 minutes over medium heat; add potatoes, mash potatoes and blend in cream cheese, parmesan, stock and green onions; turn off heat.

Season with salt and pepper; adjust creamy texture using reserved cooking liquid.

Remove to serving dish and top with Crispy Onions and serve.