- 3lbs. russet potatoespeeled and cut into 1 1/2-inch chunks
- 1/2cup heavy cream
- 1/4cup milk
- 4tablespoons butter, cubed
- 1/2 cup finely grated fresh Parmesan cheese(2 oz.)
- 1/2cup sour cream
- 1/4cup freshly chopped chives
- 3/4teaspoon salt
- 1/4teaspoon garlic powder
- 1/8teaspoon pepper
Add potatoes to a large 5 quart saute pan/skillet and add water until it reaches about 1 inch up the sides. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL. Add potatoes to bowl of electric or hand held mixer.
Heat butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating on LOW until combined. Beat in Parmesan, sour cream, chives, salt, pepper and garlic powder on MEDIUM just until combined. Stop beating at this point for fluffy potatoes. For creamier, more dense potatoes, continue to beat just a little longer but be aware not to overbeat. Taste and season with additional salt and pepper if desired.