Bourbon Mashed Potatoes
1 pound Yukon Gold potatoes
¼ pound Butter, room temperature
½ cup of Milk, room temperature
½ cup Heavy Cream, room temperature
¼cup of Parmesan Cheese
¾ cup of Beef Broth or Vegetable Stock
¼ cup and 1 teaspoon of good-quality Bourbon
1 small White Onion, sliced
2 cloves of Garlic
Salt and Pepper
3 tablespoons Parsley, for garnish
Peel and dice potatoes; making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes can be poked with a fork.
Heat the half-and-half, butter, and the garlic in a saucepan over medium heat until simmering. Remove from heat and set aside. Remove Garlic.
Remove the potatoes from the heat and drain off the water. Mash potatoes, add the garlic-cream mixture and Parmesan; stir to combine. Add 1 teaspoon of Bourbon.
In another pan saute onions and 2 tablespoons of butter until lightly brown. Add flour to lightly brown and slowly whisk in beef broth. Let simmer for 5 mins and add ¼ cup of bourbon. Salt and pepper to taste. Server over mashed potatoes. Garnish with chopped parsley
*Recipe Provided By:
Beautiful Bites Catering By Chef Shalamar Lane
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