Place into a serving bowl and serve immediately. Add the warm milk mixture along with the sour cream, cheddar cheese, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place the drained potatoes back into the pot you cooked them in. Heat the milk and butter together in the microwave for 30 seconds. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Place the diced potatoes and cloves of garlic along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Peel and cut the potatoes into like-sized pieces. How to Make White Cheddar Mashed Potatoes 1/4 pound (1 stick) unsalted butter, melted 1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen 3 cups grated extra-sharp white Cheddar (8 ounces) (see Cooks Note) Add to Shopping. We all enjoyed these potatoes – even my daughter who doesn’t care too much for cheese. They paired beautifully with the sole and sautéed asparagus. I mashed the potatoes with some extra sharp white cheddar to give them a tangy flavor and added sour cream to make them nice and creamy. I decided to add garlic to the potatoes while they boiled so it softened enough to melt into the potatoes when I mashed them yet still gave them flavor. I was serving a sole dish for dinner and wanted some mashed potatoes to serve with it.
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