|
|||
Sign in to your account |
New Here? Join Chatelaine.com in 2 easy steps. |
||
|
Email Address: |
|||
|
Password: ( Did you forget? ) |
|||
| Remember me next time! | |||
| subscribe to magazine | français
what's hot now
PRINT
Our incredibly creamy, cheesy mash tastes delish as is, so there’s no need for time-consuming gravy.
Ingredients
- 8 medium Yukon Gold potatoes
- 4 green onions
- 1/2 cup (125 mL) grated parmesan
- 1 cup (250 mL) half-and-half cream
- 2 tbsp (30 mL) butter
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- Peel potatoes. Slice into quarters. Place in a large pot. Cover with water. Bring to a boil over high heat. Reduce heat. Simmer, covered, until very tender, 25 min. Drain.
- Meanwhile, thinly slice onions and grate parmesan. Just before potatoes are done, place cream, butter and Dijon in a bowl. Heat in the microwave or in a small saucepan on the stove.
- Place drained potatoes back in pan. Mash until really smooth. Stir cream mixture, then pour into potatoes. Add onions and grated parmesan. Stir to evenly mix. Taste and add salt and more grated parmesan, if you like. If making ahead, cover and refrigerate up to 2 days. To reheat, turn into an 8-in. (2-L) baking dish. Cover potatoes with foil and bake in a 350F (180C) preheated oven until hot, about 40 min. Or loosely cover and microwave on medium-high until hot, from 8 to 10 min. Stir halfway through.
- 6 g protein
- 8 g fat
- 36 g carbohydrates
- 122 mg calcium
- 237 calories
User comments (1)
-
I made this recipe and if you would like creamy mashed potatoes you do need to triple the cream/butter mixture. I added about 8 tablespoons of butter and did the cream x 3. I think the parmesan dries them out so its better to add more liquid at the get go. Just a preference. The Dijon is a nice touch
