Parmesan mash potatoes


     Potatoes like Idaho are high in starch and lower in moisture. Perfect for bake and make the fluffiest mashed potatoes. Instead of milk I used the water I cooked the potatoes to intensified the potato flavor.  


             

 Ingredients:

2 pounds of organic Idaho potatoes
5 tablespoons salted butter
salt to taste
1/4 cup parmesan cheese
1/2 cup water from the pot you cook your potatoes
Wash, pat dry and peel the potatoes. Cut each potato in four pieces and transfer to a medium pot. Fill the pot with water and cook the potatoes over medium high heat until tender.


Transfer the potatoes to a medium bowl and reserve the water, keep warm.

Mash the potatoes with a potato ricer and add the butter little by little. Add the warm water and mix well. Add the parmesan cheese and mix well. Season with salt to taste. Add more water if necessary to obtain a creamy consistency.


Tips:

 To keep the mash potatoes warm put the bowl over a pot of simmering water until needed.


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