|
2 lbs. Dice red potatoes, cut into 1 inch chunks
1 tsp. salt for water
2 oz. garlic butter
1/3 cup heavy cream
4 oz. aged white cheddar or jack cheese shredded
Preparation
Wash potatoes and bring to a boil in salted water.
Cook for 5 to 10 minutes until potatoes are soft.
Drain potatoes well. Place back in pot or in a
mixing bowl.
Add cheese, cream, tsp. of salt, pepper and garlic
butter.
Beat until smooth with a whisk or potato masher.
Garlic Butter
Sauté 1 tsp. minced garlic in 1 tbl. oil for approx.
2 minutes until softened.
Mix with room temp butter and 1 tsp. chopped fresh
parsley.
Makes a 1 quart batch
|