Cheesy Mashed Potatoes
My wife made the best mashed potatoes with a hint of cheese. I have tried to replicate them. What’s great is you can make large batches and freeze them.
Cheesy Mashed Potatoes
My wife made the best mashed potatoes with a hint of cheese. I have tried to replicate them. What’s great is you can make large batches and freeze them.
Cooking Instructions
- 1
Peel potatoes and cut into smaller pieces. Put in a large pot, cover with water and soak for one hour to remove starch. Drain water and cover potatoes with about a 50:50 mixture of water and chicken broth. You can also use all water and drop in chicken cubes. Add garlic to the pot. Cover pot and bring to a boil, then reduce heat to a simmer. Cook until fork soft, about 15-20 minutes.
- 2
Pour contents into a strainer to drain off liquid. Using a ricer, (see picture) rice the potatoes and garlic into a dry pan.
- 3
Heat potato on low heat for 5 minutes to dry potatoes. Heat heavy creamer and gently stir into potatoes. Add salt, pepper and butter. Finally, stir in the cheese. Potatoes are very different so if they look too dry add more heated cream. Taste potatoes and add salt and pepper as needed.
Note: for something different try adding 2 tsp of Cajun seasoning.
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