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1
If using red potatoes, scrub skins off: DO NOT PEEL; then cut potatoes into quarters.
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2
If using Yukon Gold potatoes, peel and cut into chunks.
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3
Place potatoes in a large saucepan or cooking pot, cover with water and bring to boil on high-heat.
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4
Reduce heat to medium-low and boil gently, partially covered, until fork-tender; 15 to 20 minutes.
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5
Meanwhile, pour 1 1/4 cups of milk into a 4 cup microwave safe measuring cup.
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6
Add sour cream, garlic, 1 tablespoon of mustard, salt and pepper.
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7
Whisk until mustard is well blended.
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8
Microwave on HIGH (full power) until hot, about 2 to 3 minutes, stirring half way through.
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9
Drain water from cooked potatoes and discard.
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10
Return the potatoes to the saucepan and place on the hot burner and stir potatoes until the liquid evaporates.
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11
Turn burner off and mash potatoes using a potato masher.
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12
Stir in enough hot milk mixture to make potatoes creamy.
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13
Stir in cheese and mix well until melted and blended.
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14
Add remaining 1 tablespoon of Dijon mustard and mix well to incorporate.
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15
Adust seasonings to taste.
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16
Serve hot when ready.
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17
NOTE: Padano cheese is the next best to Parmigiano Reggiano cheese, less expensive and is almost as good.
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18
This recipe doubles well.
