Decadent mashed potatoes for Thanksgiving dinner
No Thanksgiving dinner is complete without a side of spuds. My family has been enjoying a completely decadent method of preparing mashed potatoes since I was little. The recipe is one you shouldn't eat regularly (it's not exactly heart-friendly) but it's so delicious that I'm willing to loosen my belt after dinner once or twice a year.
The beauty of this recipe is that you can dial up or dial down the decadence, depending on your tolerance for excess.
Completely Decadent Mashed Potatoes
- 5 lb bag Russet Baking Potatoes
- Whole Milk (can substitute 2% or even skim for a lower fat version)
- Goat Cheese
- Roasted Garlic
- Reggiano Parmesan Cheese (grated)
- Salt and pepper to taste
Peel and wash potatoes. Add the peeled potatoes to a stock pot of boiling water. Cook the potatoes until a fork slides easily inside. Drain the potatoes and return them to the stock pot.
Mash the potatoes with butter and milk, adding enough of the later two ingredients to obtain your preferred thickness. Stir in the goat cheese and roasted garlic.
Transfer the mashed potatoes to a baking dish. Top the potatoes with grated Parmesan cheese. Bake at 350°C for 30 minutes and serve hot.