Cheesy Mashed Potatoes
Mashed potatoes are definitely a staple in most households. Few have as developed and demanding a taste for them as the Brits, who pass theirs through seives to ensure uniform size and consistency. This is not that recipe. It's one that is a different twist. It's got a good bit of cheese in it, though it's not required and you can vary the ingredients as needed. This is not a fussy potato recipe. It's just a good flavored comfort-food that is an easy go-to weeknight sidedish.
Leave the skins when you're cooking the potatoes. We steam ours and find the consistency of the final cooked potato is perfect. Sometimes boiling them yields a really starchy texture when they are mashed, particularly when they are skinned before boiling. If you don't have a potato ricer, you should get one. It's one of those cool kitchen gadgets you can live without, but once you try one, you'll think up new things to use it for. I'll confess, I actually got mine to make homemade spaetzle and probably made 50 recipes of spaetzle before I riced my first potatoe through it. If you don't have a ricer, use a hand mixer and be careful not to over-work the potatoes. The more you work them the more the starches develop. Adjust your consistency with more or less cream. We tend to like it pretty thick. Others like it more "sauce-like". Both are perfectly fine.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
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
If you don't have a potato ricer, you should get one. It's one of those cool kitchen gadgets you can live without, but once you try one, you'll think up new things to use it for.- Mike Hernandez
LET’S GET COOKING
Steam the potatoes until they are fork-tender and cooked through.
While the potatoes are cooling enough to handle them, put the butter, garlic, and Casa M Spice Co® seasonings into a large mixing bowl.
When the potatoes are cool enough to handle them, place them into a potato ricer and squeeze them. The skins will stay behind and the potato will come through the holes uniformly "mashed" with a great texture.
Run all the potatoes through the ricer, then, before mixing at all, add the cheeses and cream, then gently mix everything until it's well mixed. Taste and adjust seasonings and consistency (if you want it thinner, add cream)
Serve while hot. This one refrigerates and reheats well.