Had at Thanksgiving and really liked it
- Carbohydrate 176.084343997394 g
- Cholesterol 1031.43496994315 mg
- Fat 222.249574802627 g
- Fiber 19.9713147125794 g
- Protein 268.039857014153 g
- Saturated Fat 75.329274823278 g
- Serving Size 1 1 Serving (2372g)
- Sodium 1715.61578565647 mg
- Sugar 156.113029284815 g
- Trans Fat 18.7226162868432 g
- Calories 3821 calories
Step-by-step
- Place potatoes in a large saucepan: add broth.
- Bring to a boil.
- Reduce heat, simmer, covered 15-20 minutes or until potatoes are tender.
- Uncover: cook 4-6 minutes longer or until broth is almost evaporated, stirring occasionally
- Reduce heat to low: stir in cream cheese until melted.
- Mash potatoes slightly, gradually adding sour cream, parmesan cheese and salt: heat through.
- If desired, serve with additional parmesan cheese
Beyond the Starch
The ingredient measurements omit a crucial physical reality about Yukon Gold potatoes. Their medium starch content absorbs liquid differently than russets. Simmering them directly in chicken broth rather than water infuses the tubers with savory depth before mashing begins. Cutting the cubes to a uniform half-inch thickness ensures the pieces soften within the twenty-minute window without waterlogging the exterior. Once the liquid reduces, residual steam must escape fully or the final mash turns gummy.
The Dairy Emulsion
Blending cold dairy straight into hot potatoes causes seizing and lumps. Softening the cream cheese beforehand allows the milk solids to incorporate smoothly during mashing. Reduced-fat dairy products contain less moisture and higher protein percentages than full-fat versions, meaning they thicken faster under low heat. Stir the sour cream in gradually rather than dumping it all at once. This controls the viscosity and prevents the starches from breaking down into paste.
Pairing and Storage
Rich starches require sharp contrasts on the plate. Pair these potatoes with bright, acidic proteins like lemon-roasted chicken or vinegar-based braised greens to cut through the heavy fat content. Leftovers hold safely in an airtight container for up to three days. Reheat them gently on the stovetop over medium-low heat with a splash of extra broth to restore the emulsion.
