Mashed Potatoes With Fontina And Italian Parsley Recipes

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the drained potatoes to the pot.
• Pour the vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over the potatoes; mash with a potato masher.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

Steps:

• Put your fontina in the freezer, this will make it easier to grate later.
• Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
• Bring to a simmer and cook until potatoes are tender.
• Drain and mash the way you prefer (I like a ricer)
• Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
• Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
• Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
• Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
• Just prior to serving, stir in chives.