Description
A creamy and savory side dish featuring buttery mashed potatoes infused with roasted garlic and salty Parmesan cheese, served with a thick, homemade brown gravy.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cups beef or chicken broth
- 1/4 cup all-purpose flour
- 1 tsp black pepper
- Salt to taste
Instructions
- Place cubed potatoes in a large pot of salted water, bring to a boil, and cook for 15-20 minutes until tender.
- In a small skillet, melt 2 tablespoons of butter over medium heat and sauté minced garlic until golden and fragrant.
- Drain the potatoes and return them to the pot for 1 minute over low heat to remove excess moisture.
- Mash the potatoes with a masher or ricer until smooth.
- Stir in the garlic butter, heavy cream, and Parmesan cheese until fully incorporated.
- In a separate pan, melt the remaining butter, whisk in flour, and cook for 2 minutes to create a roux.
- Slowly whisk in the broth and black pepper, simmering until the gravy thickens to your liking.