Parmesan-mustard Mashed Potatoes

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• 4 large red potatoes or 4 large yukon gold potatoes, about 3 pounds
• 1 1/4 cups whole milk or 1 1/4 cups 2% milk
• 1/4 cup low-fat sour cream
• 3 cloves garlic, minced
• 2 tablespoons dijon grainy mustard, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups grated padano cheese or 1 1/2 cups cheddar cheese

Recipe

• 1 if using red potatoes, scrub skins off: do not peel; then cut potatoes into quarters.
• 2 if using yukon gold potatoes, peel and cut into chunks.
• 3 place potatoes in a large saucepan or cooking pot, cover with water and bring to boil on high-heat.
• 4 reduce heat to medium-low and boil gently, partially covered, until fork-tender; 15 to 20 minutes.
• 5 meanwhile, pour 1 1/4 cups of milk into a 4 cup microwave safe measuring cup.
• 6 add sour cream, garlic, 1 tablespoon of mustard, salt and pepper.
• 7 whisk until mustard is well blended.
• 8 microwave on high (full power) until hot, about 2 to 3 minutes, stirring half way through.
• 9 drain water from cooked potatoes and discard.
• 10 return the potatoes to the saucepan and place on the hot burner and stir potatoes until the liquid evaporates.
• 11 turn burner off and mash potatoes using a potato masher.
• 12 stir in enough hot milk mixture to make potatoes creamy.
• 13 stir in cheese and mix well until melted and blended.
• 14 add remaining 1 tablespoon of dijon mustard and mix well to incorporate.
• 15 adust seasonings to taste.
• 16 serve hot when ready.
• 17 note: padano cheese is the next best to parmigiano reggiano cheese, less expensive and is almost as good.
• 18 this recipe doubles well.