PARMESEAN GARLIC MASHED POTATOES Nov 18 Written By Eleanor Debel PrintGARLIC PARMESAN MASHED POTATOESYield 4-6Prep time15 MinCook time20 MinTotal time35 MinIngredients2 lb yukon gold potatoes, peeled and cut into 1 inch chunks 1 Tbsp chicken bouillon ½ cup (1 stick) butter 6 garlic cloves, peeled 2 rosemary stalks 1 cup heavy cream 1 cup grated parmesan cheese, plus more serving Fresh chives, finely chopped InstructionsBring a large pot of water to a boil over high heat. Add the chicken bouillon and the peeled and sliced potatoes. Boil over medium high heat until the potatoes are fork tender, about 12-15 minutes. Drain thoroughly to remove all excess water. Melt the butter into a medium pot or saucepan over high heat and add the garlic cloves and rosemary. Reduce the heat to medium low and let the butter and garlic bubble for 5 minutes. Remove the rosemary and garlic cloves and set aside. Process the potatoes through a ricer for a smoother mash or use a traditional masher for a chunkier outcome. Slowly stir in the warm infused butter and cream into the potatoes until silky smooth and fully incorporated. Taste for seasoning. Serve with extra parmesan cheese grated on top and freshly chopped chives. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyholidaytechnique Eleanor Debel
PARMESEAN GARLIC MASHED POTATOES Nov 18 Written By Eleanor Debel PrintGARLIC PARMESAN MASHED POTATOESYield 4-6Prep time15 MinCook time20 MinTotal time35 MinIngredients2 lb yukon gold potatoes, peeled and cut into 1 inch chunks 1 Tbsp chicken bouillon ½ cup (1 stick) butter 6 garlic cloves, peeled 2 rosemary stalks 1 cup heavy cream 1 cup grated parmesan cheese, plus more serving Fresh chives, finely chopped InstructionsBring a large pot of water to a boil over high heat. Add the chicken bouillon and the peeled and sliced potatoes. Boil over medium high heat until the potatoes are fork tender, about 12-15 minutes. Drain thoroughly to remove all excess water. Melt the butter into a medium pot or saucepan over high heat and add the garlic cloves and rosemary. Reduce the heat to medium low and let the butter and garlic bubble for 5 minutes. Remove the rosemary and garlic cloves and set aside. Process the potatoes through a ricer for a smoother mash or use a traditional masher for a chunkier outcome. Slowly stir in the warm infused butter and cream into the potatoes until silky smooth and fully incorporated. Taste for seasoning. Serve with extra parmesan cheese grated on top and freshly chopped chives. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyholidaytechnique Eleanor Debel
