3 pounds red, unpeeled
1 tablespoon kosher salt, plus 2 teaspoons
1 cup half and half
1/4 pound unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon ground black pepper
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 30 to 45 minutes, until completely tender. Drain, return to pot and cover until 10 minutes before ready to serve.
- With an electric mixer with paddle attachment, mix the potatoes for a few seconds to break them up.
- In a small saucepan, heat the half-and-half and butter. Add them slowly to the potatoes, mixing on the lowest speed. The last quarter of the cream should be folded in by hand. Fold in the sour cream, Parmesan, 2 teaspoons salt, and pepper and serve immediately.