Categories: Sides

Ingredients

• 3 lbs red potatoes, unpeeled
• 1 tbsp plus 2 tsp kosher salt
• 1 1/2 cups half-and-half
• 1/4 lb unsalted butter
• 1/2 cup sour cream
• 1/2 cup grated Parmesan
• 1/2 tsp black pepper

Directions

1. Place the potatoes and 1 tbsp salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and summer, covered, for 25-35 minutes, until the potatoes are completely tender. Drain.

2. In a small saucepan, heat the half-and-half and butter.

3. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately.

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