What I really like about this recipe is that I don't have to peel the potatoes and that it has cheese and sour cream!
Ingrediants
3 pounds red potatoes, unpeeled
1 1/2 cups half-and-half
1 stick unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
salt
Directions
1. In a saucepan, place the potatoes, 1 tablespoon of salt and cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender and drain.
2. In a small saucepan, heat the half-and-half and butter.
3. Place the potatoes in an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter mixture to the potatoes and continue mixing on the lowest speed. The last quarter of cream and butter should be folded in by hand. Fold in the sour cream, Parmesan, salt, and pepper. If the potatoes are too thick, add more hot cream and butter.
To keep potatoes warm, place them in a heat-proof bowl over simmering water.