My husband seriously loves mashed potatoes! The last two weeks he’s been harvesting the delicious dirty little spuds . I’m so thankful he doesn’t ask me to help… So because he is so wonderful, I decided to make this creamy rich version of his favorite spud…
Cheesy, Garlic & Herb Riced Potatoes
1 lb red potatoes
2 tbs olive oil
2 tbs minced garlic
1/2 cup heavy cream
1/4 cup sour cream
1/3 cup shredded cheddar cheese
1/4 cup chopped parsley
1/4 cup chopped tarragon
salt & pepper to taste
Peel and dice potatoes. In a sauce pot boil potatoes in well seasoned water (about 1 tbs of salt), until fork tender. In a separate sauté pan, heat oil and sauté garlic on low until just tender. When garlic is tender, remove from heat and set aside.
When potatoes are fork tender, strain. It is always good to reserve about a cup of the potato water.
Place potatoes in a foley mill and rest the mill over a larger bowl. Mill, or rice the potatoes until all the potatoes are in the lower bowl. They will look like rice and the best part is there are never any lumps!
Return potatoes to pot and add shredded cheese, sautéed garlic, cream, sour cream, herbs and salt & pepper. Mix well. If you think the potatoes need a little moisture (store bought potatoes are a little dryer than fresh), add reserved potato water one tablespoon at a time to desired consistency. These potatoes are delicious!