In the past, I’ve added cheese to mashed potatoes (see here and here), and the results have always been creamy and delicious. But today’s potatoes didn’t seem creamy enough for my taste, and the garlic seemed a little too raw (I realize a certain amount of that rawness was Chris Kimball’s goal). I preferred the Aligot. I made these Garlic-Parm mashed potatoes as part of a mid-October turkey breast dinner. (I didn’t publish an update to the Turkey because there were no real changes from the last time). I rate these potatoes 3-1/2 stars; delicious, but the texture wasn’t as cream as I like, and the garlic overpowered the Parmesan.
Interestingly, Cooks Country published a similar recipe sans garlic. Comparing the two, I understand why the Asiago substitution isn’t necessary in today’s recipe (because the garlic would have overpowered any subtleties introduced by the inclusion of two kinds of cheese). The main other difference is that the butter, milk/cream, and cheese are treated differently. The Cook’s Country recipe claims that warming the 3 dairy in the same skillet will result in a silkier texture; which might have addressed one of my complaints about today’s recipe.
- I used New Jersey potatoes, which are similar to the “Eastern Potatoes” that I often use. They appear to have similar starch levels to Yukon Gold potatoes, but have a much whiter appearance.
- This is the first recipe I’ve made from the new Nov/Dec 2014 issue.
Rating: 3-1/2 stars.
How much work? Low.
How big of a mess? Low/Medium.
Start time 4:45 PM. Dinner time 5:00 PM.
The Cook’s Illustrated original recipe is here. The recipe as I cooked it today is as follows:
2-lbs Yukon Gold potatoes (I used Jersey potatoes)
1/2 teaspoon garlic powder
4 tablespoons unsalted butter
1-1/4 teaspoons garlic (added in two parts)
1-1/2 ounces Parmesan cheese, grated (3/4 cup)
1-1/4 teaspoons Salt
1/2 teaspoon pepper
2/3 cup warm whole milk
- Peel your potatoes and slice them into 1/2″-thick slices. Put potatoes in large saucepan and cover by 1-inch of cold water. Put saucepan over medium-high burner, and bring up to a simmer. Adjust your burner to that you maintain a gentle simmer for between 18 to 22 minutes, until a paring knife inserted in the center of potatoes meets no resistance. Drain potatoes into a strainer.
- While potatoes cook, combine garlic powder and 1/2 teaspoon water in small bowl. Mince the garlic until it turns into a paste. Cut butter into 4 pieces and add to an 8″ skillet. Place over medium-low burner until melted. Add 1 teaspoon garlic paste and 1/2 teaspoon garlic powder mixture; cook for 1 minute, stirring constantly, until it becomes slightly golden. Empty the butter mixture into medium serving bowl. Add grated Parmesan, 1-1/4 teaspoons salt, 1/2 teaspoon pepper, and remaining 1/4 teaspoon garlic paste. (You can use the residual heat of the 8″ skillet to gently warm your 2/3 cup whole milk)
- Put the now-empty saucepan over low burner. With the ricer or food mill over the saucepan, work in batches to process the potatoes. Using a rubber spatula to stir in butter-Parmesan until it becomes incorporated. Stir in warm milk until incorporated.
- Put into medium serving bowl. Adjust salt and pepper according to your taste, and serve immediately.