Using a good shredded cheese makes a world of difference in your recipes. You might want to take the extra step to shredding your own versus using the pre-shredded variety.
Check out what my pals over at The Kittchen had to say about this recipe:
The rich browned butter combines perfectly with roasted garlic and parmesan chReduced-fated fat sour cream adds moisture and creaminess. It’s a combination of ingredients that is big on flavor, but a little lighter on calories than some other mashed potato recipes since there is no cream and not too much butter. I invited a group of friends over for a Thanksgiving meal on Labor Day so that I could prepare Thanksgiving content for this site, and these mashed potatoes were a crowd favorite. Give this recipe a try now and give it a pre-Thanksgiving test run. I think it will end up on your menu on Thanksgiving.
Sounds scrumptious!
Ingredients
6 Yukon Gold Potatoes
1 head of Garlic
1/2 tablespoon Bertolli Olive Oil
4 tablespoons Kerrygold Butter
1/2 cup grated Kraft Parmesan
2 cups Daisy Light Sour Cream
Morton Salt
Pepper
Instructions
Meanwhile, peel the potatoes and loosely chop them into even pieces. Boil the potatoes in salted water until very soft. This will take about 20 minutes. Then drain the potatoes.
Once the garlic has been roasted, let it cool and remove the cloves from the head of garlic.
Melt the butter on medium-low heat in a saucepan. Stir the butter frequently, letting it bubble until it begins to brown. Then remove from the heat immediately. Butter goes from brown to burnt quickly, and it will continue to brown once you remove it from the heat.
Combine the potatoes, butter, Parmesan, and 5-6 cloves of garlic in a stand mixer. I recommend using a mixer instead of mashing by hand so that the cloves of garlic get broken up and evenly mixed into the potatoes. Mix on medium-high. Then add the sour cream. Mix on medium, stopped to scrape down the sides of the bowl if necessary. Add salt and pepper to taste, and add more garlic if you desire. I added an entire head of garlic to my potatoes.
Either serve immediately or pour into a casserole and keep the potatoes warm in the oven. This recipe can be made a couple of days ahead of time.
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Quick Tip: Feel free to use pre-shredded parmesan cheese but note that it won’t melt as well as cheese shredded fresh off the block.
Thank you The Kittchen for this great recipe.