03-08-2005, 02:01 PM
Note: Makes a 1 quart batch
2 pounds red potatoes, cut into 1 inch chunks
1 teaspoon salt, for water
2 ounces garlic butter
1/3 cup heavy cream
4 ounces aged white Cheddar or jack cheese shredded
Garlic Butter
1 teaspoon minced garlic
1 tablespoon oil
Room temperature butter
1 teaspoon chopped fresh parsley
Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft.
Drain potatoes well. Place back in pot or in a mixing bowl.
Add cheese, cream, teaspoon of salt, pepper and garlic butter.
Beat until smooth with a whisk or potato masher.
Garlic Butter: Sauté minced garlic in oil for approximately 2 minutes until softened. Mix with room temp butter and chopped fresh parsley.
2 pounds red potatoes, cut into 1 inch chunks
1 teaspoon salt, for water
2 ounces garlic butter
1/3 cup heavy cream
4 ounces aged white Cheddar or jack cheese shredded
Garlic Butter
1 teaspoon minced garlic
1 tablespoon oil
Room temperature butter
1 teaspoon chopped fresh parsley
Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft.
Drain potatoes well. Place back in pot or in a mixing bowl.
Add cheese, cream, teaspoon of salt, pepper and garlic butter.
Beat until smooth with a whisk or potato masher.
Garlic Butter: Sauté minced garlic in oil for approximately 2 minutes until softened. Mix with room temp butter and chopped fresh parsley.