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Tuesday, 06 March 2007 |
| cheddar mashed potatoes |
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We should all serve mashed potatoes more often and not wait until the holidays. They’re fun, cheap, and easy to make, especially the way I do them. Be sure to use baking, or Idaho, potatoes, which are the starchiest.
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| serves 4 to 6 |
prep and cook time: 30 minutes |
3 baking potatoes
Salt
2 tablespoons butter
2 green onions, including green part, finely chopped
1/3 to 1/2 cup regular or lowfat milk
1 cup (4 ounces) grated sharp cheddar cheese
Freshly ground pepper |
Peel the potatoes, rinse, and cut into 1-inch cubes. Put potatoes in a pot with water just to cover, then add 1 teaspoon of salt. Place over high heat and boil potatoes until a piece collapses when pushed against the side of the pot with a spoon, about 20 minutes.
Pour potatoes into a colander and leave in sink for a few minutes to evaporate excess water and steam.
Put the butter and green onions in the same pot used for potatoes and set over medium heat; stir until butter melts, then return potatoes to pot, add 1/3 cup of the milk and the cheese, and mash with a potato masher or heavy whisk, blending until fairly smooth (if mixture looks dry, add more milk, a few tablespoons at a time). Turn off heat, season with salt and pepper, and serve.
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