This amazingly delicate mash complements the aromatic maturity of Parmesan, as well as black pepper. But of course, cheese alone will not make a side dish creamy and tender, and here a melted mixture comes into play butter and cream. As a result of the combination of these products It turns out silky mashed potatoes. Share with friends: 
Time: 35 minutes Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.4 kg red potatoes, peel
- 1 tbsp. l + 2 tsp salt
- 1.5 tbsp. drinking cream
- 115 gr. butter
- 0.5 tbsp. sour cream
- 0.5 tbsp. grated parmesan
- 0.5 tsp ground black pepper
Recipes with similar ingredients: red potatoes, parmesan, cream, sour cream
Recipe preparation:
- Put the potatoes in 4-liter. pan, pour 1 tbsp. l salt and fill with cold water so that it completely covers potatoes. Bring to a boil, reduce heat and leave weak simmer with a lid on for 25-35 minutes, until the potatoes become very soft. Drain the water.
- In a small saucepan, heat a mixture of cream and cream oil.
- Put the potatoes in the bowl of the stationary mixer with mounted blade and for a few seconds mix pieces at low speed, breaking them. Slow pour the hot creamy milk mixture, whisking at the lowest speed (the last 1/4 of the cream mixture must be mixed manually).
- Stir in sour cream, parmesan and remaining salt with pepper; taste the spices and serve immediately. If mashed too thick, add another hot cream mixture with butter.
