INGREDIENTS:
* 3 pounds (1.5 kg) Russet Potatoes, peeled
* 1 cup Corn kernels @goodefoodsfamily
* 1 cup green sweet peas @goodefoodsfamily
* 1/2 cup grated parmesan cheese
* 1 cup milk (more if needed)
For garnish
* 6 oz (185 g) unsalted butter
* 4 cloves garlic, crushed
Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).
For garnish we will prepare Brown butter in a pan, turn off the flame then add minced garlic and let it cook a bit.
Drain potatoes and transfer them back to the pot.
Strain just over half of the browned butter over the boiled potatoes. Reserve half to serve later.
Add the parmesan cheese and milk. Beat with a hand beater until smooth and creamy or use a potato masher.
Add corn and peas,Add extra milk if you like a thinner mashed potato consistency.
Season with more salt if needed. Serve with reserved browned butter, extra parmesan cheese, chopped parsley.
iShot Agency