Mashed potatoes with parmesan

Ingredients:

• 1.4 kg red potatoes, peeled
• 1 tbsp + 2 tsp salt
• 1.5 cups drinking cream
• 115 g butter
• 0.5 cup sour cream
• 0.5 tbsp. grated parmesan
• 0.5 tsp ground black pepper

Preparation:

1. Place the potatoes in a 4-quart saucepan, add 1 tablespoon of salt, and cover with cold water. Bring to a boil, reduce heat, and simmer, covered, for 25-35 minutes, until the potatoes are very tender. Drain.
2. In a small saucepan, heat the cream and butter mixture.
3. Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment and beat for a few seconds on low speed, breaking up the chunks. Slowly pour in the hot creamy milk mixture, beating on the lowest speed (the last 1/4 of the creamy mixture should be folded in by hand).
4. Stir in the sour cream, Parmesan, and remaining salt and pepper; taste for seasoning and serve immediately. If the puree is too thick, add more hot cream and butter mixture.