Parmesan Crusted Baked Mashed Potatoes
After recipe testing mashed potatoes over and over again, I have realized there are 2 key things that go into making mashed potatoes. First off, you have to have a ricer or food mill. Ricing the potatoes breaks them down evenly and gives them the creamiest texture. I have found that mashing them leaves to many chunks and pureeing them can make them gummy. The second factor that is key when making mashed potatoes is cream cheese. You don’t even really taste the cheese but it makes the potatoes have the most velvety texture. If you follow these easy steps and season them correctly, I promise the potatoes will turn out amazing every time!