Garlic Parmesan Mashed Potatoes

When I lived in Myrtle Beach, away from home, I attempted Mashed Potatoes for the first time. I had to work on Thanksgiving and so I thought I’d get ahead start on the potatoes. I peeled them, placed them in a bowl and then in the refrigerator over night. I came home from work the next day, so excited to make mashed potatoes for the first time. Only to open the refrigerator and find very brown potatoes. I ended up eating takeout that night.

Fast forward a year later, I was living in Virginia, also away from home and my parents were coming to visit for Thanksgiving. So, I attempted to make mashed potatoes again. This time, I learned you can peel the potatoes ahead of time but the trick is to submerge them in water to help preserve the color. I got the recipe from my mom and I nailed it! I’ve made this recipe several times since and it never fails.

Ingredients:

• 8-10 Yukon Gold or Russet Potatoes, peeled and quartered
• 1.5 Cups of heavy cream
• 1 cup of milk
• 4 cloves of garlic, chopped
• 1.5 tbsp of fresh thyme
• 4 tbsp butter
• 1 cup of freshly grated Parmesan cheese
• 1/2 cup creme fraiche
• 1 tbsp Dijon mustard
• Salt & Pepper

Directions:

Boil the potatoes in water until very soft. Strain the potatoes and return to the pan. Add all the other ingredients and mix well with an immersion blender or hand held mixer. Add salt and pepper to taste at the end. You may need more milk, too depending on the thickness. Keep adding liquid until you get a creamy consistency. Garnish with a little more fresh thyme before serving.