By Erin Walgamuth
Happy Super Bowl Sunday everyone!
My family and I are going to my sister’s house for the big game. Ok, I will admit that I’m in it for the commercials, the food and the visiting. My sister, our girlfriends and I usually spend most of the game sipping wine, nibbling appetizers and having great conversation in between running upstairs whenever we hear screaming and shouting coming from the loft! This is actually my pre- planned exercise for the day…good huh? I figure if I run up and down the stairs enough times I will have worked off all of the calories I’ve consumed and then I’ll eat nothing but salad for two days, yessss!
Traditionally everyone brings something to snack on or something to add to dinner. This year I am bringing Garlic Parmesan Mashed Potatoes to go with the ribs, yum! This is a very simple recipe and can be easily doubled or tripled. Don’t be afraid of all the garlic, it adds a lovely mellow flavor when cooked with the potatoes. This dish is a nice side served with fried chicken or roast beef as well. I have also spooned beef stew over the potatoes and it was fabulous!
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Have a fun, safe and delicious day, Erin
Parmesan and Garlic Mashed Potatoes
You will need
6 quart pot with lid
Serves 4 as a side
Prep time about 12 minutes
Cook time 15-20 minutes
1 teaspoon salt (I like sea salt)
3 medium Russet potatoes about 2 pounds
6 medium size cloves of garlic, skins removed
2 tablespoons butter
4 heaping tablespoons of grated parmesan cheese
¼ cup of milk
1 tablespoon butter
Salt and coarsely ground pepper to taste
Fill pot 2/3rds of the way with water and add salt. Cover pot with lid and bring water to a boil.
While you wait for the water to boil; wash and peel the potatoes and remove skins and stem ends from garlic. Slice the potatoes length wise in half then slice each half length wise in half again. Cut potato slices into about 1” chunks.
Tip- I use a large ladle to scoop up the potatoes and add them to the boiling water.
Remove lid from pot. Put garlic and potatoes in the boiling water. Bring water to boil again, stir and turn heat down to medium or so to achieve a gently boil. Stir occasionally. Cook the potatoes for 15-20 minutes or until tender.
Drain potatoes and garlic into a colander, return to pot and return pot to stove top. Use a wooden spoon to stir the potatoes around to absorb any remaining water. Add 2 tablespoons butter and 4 heaping tablespoons grated parmesan cheese to the potatoes and mash to incorporate. Add the milk and mash to incorporate. Stir in 1 tablespoon of butter and add salt and pepper if desired.
Note-You may want to add more milk, but do so a tablespoon or two at a time until you achieve the consistency you wish.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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