Boil then Drain:
2 1/2 lb. Yukon-gold potatoes, peeled, cut into 2" chunks
Press or Whip Potatoes; Add:
1 cup white cheddar cheese, shredded (4 oz.)
2 - 4 T. unsalted butter, room temperature
1/2 - 1 cup whole milk, heated
2 t. Dijon mustard
Salt and white pepper to taste
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Boil potatoes in salted water to cover for 15 - 25 min. or until tender when pierced with a knife. Drain, return to pan, dry 1 min.
Press potatoes through a ricer or whip with a mixer at slow to med. speed, adding the cheese, butter, milk, and mustard. Season with salt and white pepper to taste.
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