Susan's Mashed Potatoes

Susan always serves these extra special mashed potatoes for the Holidays, a must for Thanksgiving.

3 pounds baking potatoes (Russetts or Idahos), cut into cubes [4 large Russett potatoes]
Salt
1/2 cup sour cream, regular or low fat [or a little more, to taste]
1/2 cup Parmesan cheese, grated
Few Tbsp. half and half
1/2 teaspoon ground black pepper

Place the potatoes and 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 thoroughly.

Add sour cream, Parmesan cheese and pepper and mash with a potato masher or with an electric mixer. You do not need to add butter to these; the sour cream takes the place of the butter used in traditional mashed potatoes. Add the half and half if the potatoes seem too thick.

You can keep these potatoes in the oven while making turkey gravy for Thanksgiving, slicing the turkey, and finishing up other side dishes. Place in an ovensafe dish and place a cover or aluminum foil over the dish to keep the potatoes from drying out.

[around 6 servings of mashed potatoes, assuming each person eats 1/3 to 1/2 lb of potatoes]

Trick for Keeping Mashed Potatoes Warm

Many of us frantically get our mashed potatoes ready before the rest of the meal, so they're left to get cold and congealed in the pot. And nobody wants to eat cold, gloopy mashed potatoes. Hold your mashed potatoes in a bain-marie, or water bath, with a lid on top and they stay for hours.

The method is oh-so-simple. Just make your mashed potatoes according to your favorite recipe. Then, take a larger pan or pot (one that can fit the mashed potato pot) and fill it with about an inch of water. Bring the water to a simmer on the stove. Put the lid on your mashed potato pot and gently place the pot inside the simmering water bath. Leave the stove on low and allow the water to simmer for as long as you need it to keep your potatoes warm.