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These are some seriously AMAZING cheddar mashed potatoes! Loaded with garlic, sour cream, and chopped chives. The perfect side to make for Thanksgiving or any night of the week!
INGREDIENTS:
- 2 lbs. red, yukon, or russet potatoes, peeled, cubed into 2 inch pieces
- 1-4 whole cloves of garlic, peeled
- salt and pepper, to taste
- 4 tablespoons butter, cubed
- ½ cup sour cream
- 1- 1 ½ cups cheddar cheese
- ⅔ – 1cup half and half or milk
- 3 tablespoons chopped chives
DIRECTIONS:
- Place the peeled potatoes in a large pot or dutch oven. Add cold water to the pot so that the potatoes are completely submerged and the water is about 2 inches over the potatoes. Add ¾ teaspoon of salt and the peeled garlic cloves to the water. Turn the heat on high and bring the potatoes to a boil. Cook the potatoes for 15-20 minutes or until they are fork tender.
- Drain the potatoes, but do not rince. Add the potatoes back into the pot and add the cubed butter in. Using a potato masher or a hand beater, mash/beat the potatoes to desired consistency. Switch to a rubber spatula and fold in the sour cream, and cheddar cheese. Add ⅓ cup of half and half and stir to combine. Continue adding half and half till the potatoes reach your desired consistency. Sprinkle in the chives. Season with salt and pepper to taste.
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