Potatoes are a staple dish at any Thanksgiving feast. I think it is second most important, the turkey being first. I searched long and hard for the recipe that I thought would be tastiest and easiest to make. These were a hit and I’m pretty sure I’ll be making them again before Thanksgiving next year 🙂 The original recipe belongs to the Barefoot Contessa from foodnetwork.com however I did some things differently so this recipe will be a little different from her recipe.
– 3 lbs. red potatoes , DO NOT PEEL
– 1 tbsp kosher salt (plus 2 tsp. to salt the boiling water.)
– 1 1/2 cups half-and-half
– 1/4 lb (one stick) unsalted butter
– 1/2 cup sour cream
– 1/2 cup parmesan cheese
– 1/2 tsp ground black pepper
1.) Place potatoes and 1 tbsp of salt in a large saucepan with cold water (enough water to cover the potatoes. Bring the water to a boil. Lower heat and simmer covered for 25-35 minutes until the potatoes are completely tender. Drain
2.) In a saucepan heat the half-and-half and butter. Once butter has melted into the half-and-half place the potatoes in the saucepan. With a meat mallet smash the potatoes until you have a semi-creamy mixture.
3.) Fold in the sour cream, parmesan, salt and pepper.
4.) Serve immediately or keep warm in a heated bowl until ready to serve. (I kept mine warm in a crock pot on low setting.