6largeRusset potatoes,washed, peeled, and cut in 4 wedges
8tablespoonsbutter
6clovesgarlic,minced
3sprigs rosemary
½cupshredded parmesan cheese
1cupsour cream
salt and fresh ground black pepper,to taste
Instructions
Add the potatoes to a large pot and cover them with cold water. Cook over medium heat and simmer the potatoes for 15 to 20 minutes or until fork tender. Drain when done.
In a deep pot (you can use the one you used for the potatoes), add butter, garlic, and rosemary sprigs. Cook over medium-low heat until the butter starts to brown. Remove from heat; then, remove the rosemary sprigs and discard.
Add the potatoes to the prepared butter and season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
Add the parmesan cheese and sour cream to the potatoes; mash the mixture using a potato masher until smooth and creamy. Taste for salt and pepper and adjust accordingly. If you like the potatoes creamier, add more sour cream.
Serve.
Notes
Potatoes: Different types of potatoes yield different textures and flavors, but the best potatoes for traditional fluffy mashed potatoes are Russet or Yukon gold potatoes.
Salting: Given the parmesan's saltiness, consider seasoning with salt once the cheese is incorporated.
Taste As You Go: Before serving the mashed potatoes, have a taste and adjust as needed.
Creaminess: Feel free to tweak the amount of sour cream to get your desired consistency.
Mashing: Aim for creaminess with your mashing, but remember that less is more. If you over-mash, it can make the mashed potatoes sticky and gluey.
Leftovers: Store them in a sealed container in the fridge for 2 days. When warming them up, add a splash of milk to get some of that creaminess.