Herbed Mashed Potatoes

 



9 Russet potatoes.  If the potatoes are extra large, use 6

1 teaspoon salt

1 stick of butter

12 oz. room temperature cream cheese

3/4 cup sour cream

salt and pepper to taste

2 tablespoons fresh chives, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh thyme, chopped

½ cup Panko bread crumbs

½ cup grated Parmesan cheese

3 tablespoons melted butter


Peel and dice potatoes into 1 inch pieces.  Place potatoes in a large pot filled with cold water so it covers the potatoes. Add the teaspoon of salt.

Place the pot on medium high heat and bring to a boil.  Turn heat to a simmer and cook until the potatoes are fork tender.  This will take 8-10 minutes. 

Drain potatoes. Return potatoes to the pot and turn heat to low.  Allow some of the liquid to evaporate. 

Add butter, cream cheese, sour cream, salt and pepper. Using a hand mixer, mix the potatoes and combine the ingredients until the mixture is completely smooth. 

Add chopped herbs to the pot with the potatoes and using a spatula, fold herbs into the mixture until they are evenly distributed. Transfer mixture to a baking dish.

Adjust the rack to the top position of the oven and turn the broiler on.

In a small mixing bowl, combine panko breadcrumbs and parmesan cheese.  Drizzle melted butter over the breadcrumbs and with a spoon, stir to combine.

Sprinkle mixture over the top of the potatoes.  Place potatoes into the oven under the broiler for 3-4 minutes until topping is slightly browned.  Check frequently so they don’t burn. 

Serve hot.


9 Russet potatoes.  If the potatoes are extra large, use 6

1 teaspoon salt

1 stick of butter

12 oz. room temperature cream cheese

3/4 cup sour cream

salt and pepper to taste

2 tablespoons fresh chives, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh thyme, chopped

½ cup Panko bread crumbs

½ cup grated Parmesan cheese

3 tablespoons melted butter


Peel and dice potatoes into 1 inch pieces.  Place potatoes in a large pot filled with cold water so it covers the potatoes. Add the teaspoon of salt.

Place the pot on medium high heat and bring to a boil.  Turn heat to a simmer and cook until the potatoes are fork tender.  This will take 8-10 minutes. 

Drain potatoes. Return potatoes to the pot and turn heat to low.  Allow some of the liquid to evaporate. 

Add butter, cream cheese, sour cream, salt and pepper. Using a hand mixer, mix the potatoes and combine the ingredients until the mixture is completely smooth. 

Add chopped herbs to the pot with the potatoes and using a spatula, fold herbs into the mixture until they are evenly distributed. Transfer mixture to a baking dish.

Adjust the rack to the top position of the oven and turn the broiler on.

In a small mixing bowl, combine panko breadcrumbs and parmesan cheese.  Drizzle melted butter over the breadcrumbs and with a spoon, stir to combine.

Sprinkle mixture over the top of the potatoes.  Place potatoes into the oven under the broiler for 3-4 minutes until topping is slightly browned.  Check frequently so they don’t burn. 

Serve hot.


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