Bourbon Mashed Potatoes

1 pound Yukon Gold potatoes

¼ pound Butter, room temperature

½ cup of Milk, room temperature

½ cup Heavy Cream, room temperature

¼cup of Parmesan Cheese

¾ cup of Beef Broth or Vegetable Stock

¼ cup and 1 teaspoon of good-quality Bourbon

1 small White Onion, sliced

2 cloves of Garlic

Salt and Pepper

3 tablespoons Parsley, for garnish

Peel and dice potatoes; making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes can be poked with a fork.

Heat the half-and-half, butter, and the garlic in a saucepan over medium heat until simmering. Remove from heat and set aside.  Remove Garlic.

Remove the potatoes from the heat and drain off the water. Mash potatoes, add the garlic-cream mixture and Parmesan; stir to combine. Add 1 teaspoon of Bourbon.

In another pan saute onions and 2 tablespoons of butter until lightly brown. Add flour to lightly brown and slowly whisk in beef broth. Let simmer for 5 mins and add ¼ cup of bourbon. Salt and pepper to taste. Server over mashed potatoes. Garnish with chopped parsley

*Recipe Provided By:

Beautiful Bites Catering By Chef Shalamar Lane

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