recipes
Golden Mashed Potatoes with Chives
Russet potatoes mashed with a Midwest favorite, sharp Cheddar cheese, and fresh chives
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 10 minutes
- 10 - 20 minutes
- Less than 30 minutes
Ingredients
- 2 pounds Russet potatoes, peeled, cut into 1-1/2 inch cubes
- 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
- 2/3 cup half and half
- 1/4 cup butter
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Directions
- Nutrition Info
- Serving Suggestions
-
Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until tender when pierced with a fork.
Drain potatoes, return to pot and heat on low until excess moisture has evaporated, about 1 to 2 minutes.
Add cheese, half and half, and butter to the potatoes. Mash with potato masher until smooth. Stir in chopped chives, salt and pepper.
Transfer potatoes to serving bowl.
