White Cheddar Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from the Rock Bottom Brewery restaurant in Portland, Oregon. Ingredients:
2 1/2 lbs potatoes, peeled and cut into chunks |
3 teaspoons salt (divided) |
1/4 cup unsalted butter, at room temperature |
1/4 cup sour cream |
1/4 teaspoon white pepper |
1 1/2 cups white cheddar cheese, grated |
1/2 cup whipping cream |
Directions:
1. 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.
2. 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.
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