Peel potatoes, cut into quarters and place in a large saucepan. Cover with water and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, partially covered, until potatoes are very tender, from 15 to 20 minutes. Heat milk in a small saucepan set over low heat or in a microwave just until warm. Drain potatoes, then return to pan. Pour in 3/4 cup (175 mL) warm milk. Mash with a potato masher until smooth. Stir in sour cream, Parmesan, chives and peel. Add remaining 1/4 cup (50 mL) milk, if needed for creaminess. Taste and stir in salt, if needed. Serve in a heated dish. Terrific with lamb or ham.
Nutrition (per serving)
Calories
339,
Protein
12 g,
Carbohydrates
53.9 g,
Fat
8.9 g,
Fibre
3.7 g,
Sodium
281 mg.
Parmesan’s sharp tang accentuates the potatoes’ creaminess.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.