INGREDIENTS

INSTRUCTIONS

Makes 8 servings.
Place the potatoes in a large saucepan and cover with water. Add about 2
teaspoons salt to the cooking water. Bring to a boil and boil gently until
the potatoes are tender, about 20 minutes. Drain well.
Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat
until smooth. Add the butter and sour cream and whip for about 20 to 30
seconds. Add the remaining 1 teaspoon salt, white pepper and cheddar
cheese. Whip to incorporate. Add the cream and continue whipping until the
potatoes are smooth and all ingredients are incorporated. Serve hot.
Q. The Rock Bottom Brewery, at Southwest Second Avenue and Morrison Street
in downtown Portland, served a delicious White Cheddar Mashed Potato at The
Bite this year. With holiday entertaining coming up, I can think of nothing
better to serve my guests. Would the restaurant share the recipe? Thank
you. -- Susan Taylor, Portland
A. Now this is real comfort food! If you serve these White Cheddar Mashed
Potatoes to guests, they may not want to go home. Colleen Dooley, manager
of the Rock Bottom Restaurant and Brewery, got permission from corporate
headquarters to share the recipe for these tasty taters. One bonus we found
when testing the recipe: They refrigerate well overnight and reheat nicely
in the microwave oven.
The Rock Bottom Brewery [restaurant], Portland, Oregon; published in The
Oregonian; Portland, Oregon, Nov 17, 1998
Recipe by: The Rock Bottom Restaurant & Brewery, Portland, Ore
Converted by MM_Buster v2.0l.

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