Recipe: Four Cheese Mashed Potatoes


Okay… I admit it… I am addicted to cheese… I simply love cheese… all kinds… well… maybe not all kinds… but with very few exceptions. As far as I’m concerned… I can think of a million ways to change up recipes with cheese….

I love this recipe for Four Cheese Mashed Potatoes… it includes Cheddar, Parmesan, Colby and Jack cheeses.

Now I know I didn’t invent Four Cheese Mashed Potatoes… people have been making cheesy mashed potatoes for a zillion years… and for every person making these potatoes … there are probably as many ways to make them.

I found that most recipes just didn’t have enough cheese in them for me. I just experimented until I got the right mix of cheeses and cheese quantities…. but I still I make them a number of ways… (you can’t have too many Cheesy Mashed Potato recipes)…. this recipe is for creamy cheesy mashed potatoes.

TIPS

When I make them creamy… I like to use Yukon Gold potatoes… I like the texture of them.

Make sure when you cut them into a large dice… you cut them into relatively the same size so they cook evenly.

I always add a little heavy cream to creamy mashed potatoes… it rounds out the flavors and adds a special creaminess to them.

The primary cheese in this is Cheddar…I like to add a little shredded Colby/Jack cheese too…. I find if using just cheddar the texture gets a little gummy… Colby/Jack melts a little smoother… and I add a little grated parmesan… it too seems to enhance the other cheese flavors.

When I want creamy potatoes …I use my mixer with the paddle attachment to mash them. Do not over work the potatoes… they will get gummy if you do.

So here’s my recipe for Four Cheese Mashed Potatoes…








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Recipe: Four Cheese Mashed Potatoes

All you need:

4 large Yukon Gold potatoes, peeled and cut into large dice
½ cup warm milk
4 tablespoons butter
1 ½ cups sharp cheddar cheese, finely shredded
½ cup Colby/Jack cheese, finely shredded
½ cup Parmesan cheese
3 tablespoons heavy cream
½ teaspoon salt or to taste
Freshly ground pepper to taste

All you need to do:

Cook potatoes in boiling water until tender. Drain well.

In a large mixer using the paddle attachment, combine the potatoes, ¼ cup milk and butter and mash on low speed until potatoes are well mashed.

Add the cheeses and remaining milk and mix on low until well mixed.

Add the heavy cream and mix it in with a spoon.

Add salt and pepper to taste.

Serve hot.

Makes 4 servings.

2 comments:

A Year on the Grill said...

A great recipe... love every ingredient... especially like the use of heavy cream

Katy ~ said...

Back up the potato truck right to my front door. YUM YUM YUM

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