PARMESAN-MUSTARD POTATOES

By jarren

Ingredients

• 4 large Yukon Gold potatoes, about 3 pounds (1.5 kg)
• 1 1/2 cups (375 ml) milk
• 2 garlic cloves, minced
• 1 to 2 tablespoons (30 to 45 ml) grainy mustard
• 1/2 teaspoon (2 ml) salt
• 1 1/2 cups (375 ml) grated Parmesan or old white cheddar

Details

Servings 7

Preparation

Step 1

Peel potatoes. Cut in half. Place in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low. Boil gently, partially covered, until fork-tender, 20 to 25 minutes. Meanwhile, pour milk into a large, microwave-safe measuring cup. Add garlic, 1 tablespoons (15 ml) mustard and salt. Whisk until mustard is blended in. Microwave on high until hot, stirring halfway through, about 2 minutes. Or heat in a saucepan. Drain water from cooked potatoes. Place potatoes in pan back on hot burner. Stir until liquid evaporates. Turn burner off. Mash potatoes with potato masher. If this is difficult to do in the pan, turn into a large bowl. Stir in just enough hot milk mixture to make potatoes creamy. Stir in cheese. Taste and add remaining mustard, if needed.