MASHED RESTAURANT RECIPES

Steps:

• Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
• Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
• When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

Steps:

• Add 1 inch water to steamer; cook water until boiling. (*footnote 1) Place potatoes in steamer basket (*footnote 2). Transfer into the steamer above the boiling water. Cook covered for 25 minutes, or until very tender. Place butter in a large glass bowl; heat in microwave for 1 minute, or until the butter melts and the bowl is hot. Carefully remove hot bowl; add potatoes. Use a hand mixer to coarsely mash potatoes a few times, then whip on low speed until butter is fully blended. Add milk; whip until fully combined. Add sour cream; whip until potatoes are smooth and silky. If needing to keep potatoes warm for a longer time before serving, place the bowl of mashed potato back into the steamer, cover, and turn on the lowest heat. The mashed potatoes will keep warm without drying out. Garnish with minced chives. Serve warm with gravy. *If you don’t have a steamer, you can make one by placing a deep plate upside down in a large pot; add water; place the bowl of potatoes onto the plate. **f you like garlic flavored mashed potatoes, place 4 - 5 cloves peeled garlic into the steamer to cook with the potatoes. Once cooked, mashed the garlic with potatoes. 4 servings.