Pernil is grilled pig shoulder with heavy seasoning. It comes with rice and beans, salad, or sweet plantains as a side dish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds red potatoes
- 1 tablespoon kosher salt
- 1 ½ cups half-and-half
- ½ cup butter
- ½ cup sour cream
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
- Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
- Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 1318 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe, found it years ago and still use it till this day
So good. Reduced liquid slightly as previously noted by others. Husband loved. Can’t wait to make again! Thanks.
It’s a bit bland. Needs lots of salt.
Giving this 2 stars because it came out extremely soupy, even though I left out the sour cream because one of the kids is allergic to it. I tried cooking it to get it a little drier, but that didn’t work. Will nit be making again.
Awesome recipe! I did cut back a little on the butter and half and half after readIng reviews but otherwise really good! Made a roast with gravy to go with it! Yummy! Love not having to peel potatoes!
The whole amount of the half and half mixture is way too much. I think half would suffice. I will definitely make it that way next time.
Big hit with the kids.Great recipe!
Very good
I followed this recipe only I halved it for just my husband and me. He LOVED them and asked for more. They did turn out a little runnier than I like, but probably because I estimated the amount of potatoes. Next time I’ll make sure to use the full amount. They were delicious!
Followed recipe other than halving since there’s only two of us. Great recipe! Like another reviewer suggested, would just mash potatoes next time versus using beater–potatoes came out looking too soupy. But again, the flavor was awesome! Thanks for posting!
I just tried this for the first time. It has very good flavor, however the potatoes were nearly soupy, and I only added 3/4 or so of the cream/butter mix. Next time I will cut that to half. I peeled my potatoes as the people I cook for don’t like skin, before cooking. And I added some garlic, next time will try some herbs probably =)
One word of advice… Only put in half the butter and half and half mixture, as well as half the salt, then taste. I am so glad I did because it was rich, and plenty salted!! I did use all the sour cream, but it was light sour cream. I also left the skins on. YUM…
My hubby and son loved it. It was a bit too rich for me, but I will definitely make again.
Pretty good, but more like whipped potatoes. These would be better if you just mashed them with a masher instead of turning them into a puree-like consistency with the hand mixer. Other than that, great flavor!
I did not use half-n-half. I used warmed evaporated milk only because that was what I had on hand. I also did not use the full amount, I added the milk slowly until the potatoes were the consistancy I was looking for. I also went lighter on the butter because I had used salted butter. Because I had an hour or so until dinner, I spread them in a baking dish and kept them in the warming drawer of my oven until dinner. They didn’t break down and the flavor was awesome.