What you will need:...
Potatoes...10 pounds (1 bag)
Butter...½ to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...½-1 cup
Parmesan Cheese...1-2 cups
measurements are estimates and based upon texture/taste
Putting it Together...
- Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
- Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
- When fork tender, remove from heat and drain
- Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
- Place the potatoes in a bowl
- If they do not all fit, you will need to repeat the following steps with the remaining potatoes (although cutting-back on the measurements)
- Add butter, salt, and pepper
- Mash with a potato masher and then use a hand mixer to blend
- Add 1/2 cup of Buttermilk and continue whipping
- Add additional buttermilk until you reach the desired consistency
- Add additional salt and pepper to taste
- Add the Parmesan cheese and mix until well incorporated
- Take any additional potatoes and repeat steps 6-11
Here's what they look like...
Originally posted as... Tangy Whipped Potatoes
10 lbs of potatoes and 1-2 cups of cheese? My husband would love this recipe! I think everyone at your Thanksgiving dinner are going to have a great meal!
ReplyDeleteBeadedTail: It really does taste good. I tried the cheese last year and it seemed to be a pretty big hit.
ReplyDeleteThank you, I hope it all turns out alright (I know, I say this every year).