White Cheddar Mashed Potatoes (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
3 1/2 pounds red potatoes, washed well and quartered |
kosher salt |
1 stick butter, cut into pieces |
3 shallots, minced |
1 cup whole milk |
freshly ground pepper |
1/4 cup sour cream |
2 cups shredded extra-sharp white cheddar (7 ounces) |
Directions:
1. 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.
2. 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.
3. 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.
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