WHITE CHEDDAR MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
- Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
- Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
RED LOBSTER WHITE CHEDDAR MASHED POTATOES RECIPE
The is a copy cat recipe of the Red Lobster White Cheddar Mashed Potatoes. I love them but Red Lobster doesn't carry them any more. they are quite easy to make.
Provided by Diana109
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
- Mix potatoes with an electric mixer until smooth.
- When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
WHITE CHEDDAR MASHED POTATOES
Make and share this White Cheddar Mashed Potatoes recipe from Food.com.
Provided by appleydapply
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
- Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.
Nutrition Facts : Calories 433.7, Fat 28, SaturatedFat 17.5, Cholesterol 87.1, Sodium 1395.3, Carbohydrate 34.4, Fiber 4.2, Sugar 2, Protein 12.7
CHEDDAR MASHED POTATOES
Make and share this Cheddar Mashed Potatoes recipe from Food.com.
Provided by gailanng
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 20-30 minutes. Test the potatoes by piercing them with a paring knife; there should be no resistance. Drain well in a colander, then put back in pot and keep warm.
- Combine the butter, heavy cream and milk in another saucepan and heat gently just until the butter has melted. Keep warm.
- Mash potatoes, slowly stirring in half of the milk and butter mixture. Mash in 3/4 of the grated cheddar cheese and blend in as much of the remaining milk mixture as needed while hand-mashing. Season to taste with salt and white pepper. Just before serving, top with remaining cheddar and chives; serve hot.
Nutrition Facts : Calories 614.9, Fat 44.7, SaturatedFat 28.1, Cholesterol 135.8, Sodium 1290.1, Carbohydrate 42.4, Fiber 5, Sugar 2, Protein 13.5
RED LOBSTER SALT CRUSTED BAKED POTATOES
This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.
Provided by Burned Toast
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
- Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
- Pour oil onto one small plate and salt onto another.
- Place an ungreased cookie sheet next to the plates.
- One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
- Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
- Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
- Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
- Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
- Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
Nutrition Facts : Calories 283.4, Fat 13.7, SaturatedFat 1.9, Sodium 1757.2, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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