Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Add potatoes to a 5 quart (or larger) Dutch oven and add water until it reaches about 1 inch up the sides. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL. Add potatoes to bowl of electric or hand held mixer.
Step 2
Heat butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating on LOW until combined. Beat in Parmesan, sour cream, chives, salt, pepper and garlic powder on MEDIUM just until combined. Stop beating at this point for fluffy potatoes. For creamier, more dense potatoes, continue to beat just a little longer but be aware not to overbeat. Taste and season with additional salt and pepper if desired.
Your folders

228 viewscarlsbadcravings.com
20 minutes
Your folders

171 viewstasteofhome.com
5.0
(4)
20 minutes
Your folders

191 viewsallrecipes.com
4.5
(156)
1 hours, 30 minutes
Your folders

165 viewscookingprofessionally.com
5.0
(1)
50 minutes
Your folders

255 viewslecremedelacrumb.com
5.0
(46)
40 minutes
Your folders

274 viewsnatashaskitchen.com
5.0
(33)
20 minutes
Your folders

197 views365daysofcrockpot.com
20 minutes
Your folders

341 viewsfood.com
5.0
(139)
25 minutes
Your folders
278 viewsayearofslowcooking.com
6 hours
Your folders

393 viewscooking.nytimes.com
4.0
(1.3k)
Your folders

600 viewsbonappetit.com
4.3
(56)
Your folders

510 viewsfoodnetwork.com
4.8
(208)
20 minutes
Your folders

304 viewsbudgetbytes.com
10 minutes
Your folders

264 viewsrecipes.instantpot.com
5.0
(17)
18 minutes
Your folders
71 viewschefjeanpierre.com
Your folders

296 viewsmyrecipes.com
3.0
(1)
Your folders

333 viewssaveur.com
Your folders

290 viewssaltandbaker.com
5.0
(4)
20 minutes
Your folders

257 viewstastesbetterfromscratch.com
5.0
(171)
20 minutes