| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Wisconsin |
Side, Dishes -, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 3/4 |
lb |
Russet potatoes, peeled, cut into 2" pieces |
| 1/2 |
c |
Shallots, coarsely chopped |
| 1 3/4 |
c |
Extra sharp Cheddar cheese, grated |
| 1 |
c |
Half and half |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
lg |
Green onions, thinly sliced |
INSTRUCTIONS
Cook potatoes and shallots in a large pot of boiling salted water until
potatoes are tender, about 25 minutes. Drain, reserving 1 cup of the
cooking liquid. Return potatos and shallots to the same pot.
Meanwhile, stir 1 1/2 cups cheese (set aside remaining 1/4 cup) and half
and half in a heavy small saucepan over medium heat until smooth. Add
cheese mixture and cayenne to potatoes. Mash until smooth and fluffy,
adding enough reserved cooking liquid to thin to desired consistency.
Season with salt.
Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm
over low heat, stirring.
Transfer to bowl. Top with green onions and remaining Cheddar cheese.
Posted to FOODWINE Digest 16 Dec 96
Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@AOL.COM>
Date: Tue, 17 Dec 1996 07:56:03 -0500
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