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Yield: 4 (1-cup) servings
When the butter and cream are heated, they don’t blend into each other. The hot liquid incorporates quickly into the potatoes.
2 pounds russet potatoes (about 4 large potatoes)
4 tablespoons (½ stick) unsalted butter
½ cup heavy cream
1 teaspoon salt
1 ½ teaspoons white pepper
½ teaspoon granulated garlic
¼ cup finely grated Parmesan cheese
¼ cup sour cream
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