Parmesan Mashed Potatoes

When I was planning Easter dinner, I asked my cousin who was coming over if he had any preferences on what we should have.

His only request:

Costco Buttery Mashed Potatoes.

Not the "just add water" kind.

The real ones, from the deli, with the big chunks of butter on top.

I laughed but agreed.

Why not?  It would be easy.

Well...Costco didn't have them.  It turns out that they only sell them at Thanksgiving and Christmas.

When I make my own mashed potatoes, I can never bring myself to add all of the butter and cream.  I cut corners to keep it as healthy as possible.

But, this Easter, I promised all of the boys that I would make real mashed potatoes.

So I called my Dad to get his recipes, and here it is:

Parmesan Mashed Potatoes

3 lbs. red potatoes

Kosher Salt

1 1/2 cups half and half

1 stick butter

1/2 cup Parmesan cheese

1/2 cup sour cream

Fresh ground pepper

First, wash the potatoes and cut them into chunks.

Then fill a pot with cold water and sprinkle in some Kosher salt.

Bring the potatoes to a boil and then boil until soft (about 25 minutes).

Drain the water and let some of the steam evaporate out so your potatoes aren't soggy.

Then mash them a little.  I put them in the kitchen aid on slow for a minute.

Heat your half and half and butter together on the stove until the butter is melted and mixture starts to boil.

(I cheated here...I used skim milk...I couldn't help it!)

Then, slowly add the cream and butter to the potatoes while mixing.

Next add in your Parmesan cheese and sour cream (shh...I used low-fat).

And last, add salt and pepper to taste.

You can serve them right away since they will still be hot!