Cheesy Mashed Potatoes.
Four pounds of potatoes and three serious cheeses get the spice treatment they deserve
Four pounds of potatoes and three serious cheeses get the spice treatment they deserve
Ingredients
Ingredients
- FOR THE POTATOES:
- 4 pounds potatoes, washed well
- 1 stick butter, room temperature
- 8 cloves garlic, minced well
- 2 Tablespoons Casa M Spice Co® Chain Reaction®
- 1/4 cup Casa M Spice Co® Good Shepherd®
- PULLING IT ALL TOGETHER:
- 4 ounces parmesan, grated
- 4 ounces smoked gouda, shredded
- 4 ounces gruyère, shredded
- 1 cup heavy whipping cream
Method
-
01
Steam potatoes until fork-tender
25 minCheck tenderness at 20 minutes; exact time depends on potato size.
-
02
Combine butter, garlic, and seasonings in bowl
3 minCan be done while potatoes steam.
-
03
Let potatoes cool until handleable
10 minYou're looking for potatoes that hold their shape but give when you squeeze—still steaming hot, but cool enough to handle without burning your fingers. Rush this and you'll have a soupy mess; wait too long and they'll be harder to work with.
-
04
Rice potatoes into mixing bowl
8 minSkins stay behind in ricer.
-
05
Add cheeses and cream, mix gently
4 minTaste and adjust consistency with additional cream if needed.
From Mike's Notebook
Rice the potatoes while still warm — they'll break down easier and won't gum up from cooling.
Grate your parmesan fresh; the pre-shredded stuff won't melt into the potatoes, just stays grainy.
Warm your cream before adding it; cold liquid will seize up the cheese and make mixing harder.