Creamy mashed potatoes

Ingredients:

• 2–2.3 kg Idaho potatoes, peeled and cut into 2 cm pieces.
• 1 and 1/4 cups whole milk
• 110 g unsalted butter, thinly sliced
• 1 cup sour cream
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan
• Special equipment: vegetable mill

Preparation:

1. Place the potatoes in a large saucepan and cover completely with cold water. Bring the water to a boil and reduce the heat. Add a generous pinch of salt and simmer the potatoes until tender when pierced with a knife, 20–25 minutes. Drain the potatoes in a colander and, while still hot, pass them through a vegetable grinder.
2. Place the empty saucepan over the heat and add the milk. Bring the milk to a boil and carefully return the potatoes to the pan. Season with salt and pepper and gently mix with the butter and sour cream. Don't overmix, or the puree will be sticky. Taste. Remove from heat.
3. When ready to serve, whip the cream until stiff peaks form. Using a spatula, gently fold the whipped cream and Parmesan cheese into the mashed potatoes. Taste. Serve immediately.