A delightful twist on classic mashed potatoes, combining the tangy flavor of Dijon mustard with the richness of Parmesan cheese.
Peel and cube the Yukon Gold potatoes.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
Place the potatoes in a large saucepan, cover with water, and bring to a boil over high heat.
Add a pinch of salt to the water to enhance the potatoes' flavor.
Reduce the heat to medium-low and simmer until the potatoes are fork-tender.
Test the potatoes with a fork; they should be soft but not falling apart.
In a microwave-safe bowl, combine the milk, sour cream, garlic, Dijon mustard, salt, and white pepper. Whisk until smooth.
Microwave the mixture in short intervals, stirring to prevent curdling.
Microwave the mixture on high for 2-3 minutes until hot.
Stir halfway through heating to ensure even temperature.
Drain the cooked potatoes and return them to the saucepan.
Allow the potatoes to sit in the hot pan for a minute to evaporate excess moisture.
Mash the potatoes using a potato masher.
Mash the potatoes while they are still hot for a smoother texture.
Gradually stir in the hot milk mixture until the potatoes reach your desired creaminess.
Add the milk mixture in small increments to control the consistency.
Stir in the grated Parmesan cheese until melted and well combined.
Use freshly grated Parmesan for the best flavor.
Adjust the seasoning to taste and serve hot.
Garnish with fresh herbs like parsley or chives for a pop of color.
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