03-04-2005, 04:49 AM
Source: Canopy Grill, Boulder, Colorado
10 medium russet potatoes, peeled and cut
into 1-inch squares and rinsed well
1 cup cream
1/4 cup (1/2 stick) butter
1 cup grated manchego cheese
Salt to taste
Place potatoes in cold water and bring to a boil. Cook until they break apart easily. Drain well. Heat the butter and cream in a small pan. Put the potatoes into a mixing bowl. Add the butter, cream and cheese to the potatoes and whip until just smooth. Season with salt to taste.
Serves 8.
10 medium russet potatoes, peeled and cut
into 1-inch squares and rinsed well
1 cup cream
1/4 cup (1/2 stick) butter
1 cup grated manchego cheese
Salt to taste
Place potatoes in cold water and bring to a boil. Cook until they break apart easily. Drain well. Heat the butter and cream in a small pan. Put the potatoes into a mixing bowl. Add the butter, cream and cheese to the potatoes and whip until just smooth. Season with salt to taste.
Serves 8.