Equipment
Ingredients
Base
- 910 g mashed potatoes
Flavorings
- 120 ml sour cream
- 100 g parmesan cheese, grated
- 45 g unsalted butter
- 10 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Fill a saucepan with 3-5cm of water and bring to a simmer over medium heat at approximately 95°C (203°F).
Place the heatproof bowl over the simmering water, ensuring the bottom of the bowl does not touch the liquid. Add the mashed potatoes to the bowl.
Heat the potatoes for 15 to 20 minutes, stirring occasionally until they are hot throughout.
Add the sour cream, grated parmesan, butter, salt, and pepper to the bowl. Stir until the butter is completely melted and ingredients are fully incorporated.
Taste the mixture and adjust seasoning with additional salt or pepper if necessary. Serve hot.
Chef's Notes
- For the creamiest texture, use starchy potatoes like Russets or Yukon Golds. Avoid waxy potatoes as they can result in a gummy mash.
- Grate your Parmesan cheese fresh from a block for the best flavor and melting consistency. Pre-grated cheese often contains anti-caking agents that can affect the texture.
- Don't overwork the potatoes once you add the dairy and cheese. Stir just enough to incorporate to prevent them from becoming gluey.
- Taste and adjust seasoning at the very end. The saltiness of the Parmesan can vary, so it's important to season to your preference after all ingredients are combined.
- To keep the mashed potatoes warm without them drying out, you can place the serving bowl over a very low-heat bain-marie (water bath) while waiting to serve.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may change slightly; stir well after reheating.
Reheating: Reheat gently on the stovetop with a splash of milk to restore creaminess.
