Monday, February 15, 2010

Fully Loaded

Last night someone cooked dinner for me, and the mashed potatoes were fantastic! I admit that I did most of the work for the mashed potatoes, but he did pick out the recipe! And his portion of the meal was pretty darn good as well. I'm not sure if he actually weighed the potatoes - when I got there, there was an entire pot just filled with potatoes. And we didn't include the chives and bacon (for obvious reasons) that were in the original recipe. I actually can't find the recipe anywhere online. So this is just coming from my memory - hopefully I got it right. I do recall that the recipe called for half a pound of cheese, and I completely nixed that idea. I love cheese, but that's just a bit much!

Loaded Mashed Potatoes: (adapted from Emeril)
4 lbs red potatoes, quartered (we didn't peel them)
1 3/4 tsp salt, divided
4 tbsp butter
1/2 cup heavy cream
1/4 cup sour cream
Grated cheddar cheese

Put potatoes and 1 tsp salt in a pot and fill with water, covering the potatoes by an inch. (Use a pot that is big enough to still have a few inches above the water - otherwise you will boil over.) Cover, and bring to a boil. Cook until the potatoes are fork tender, about 20 minutes. Drain water and return potatoes to pot. Add remaining salt, butter and heavy cream, and mash over medium heat until fluffy. Fold in sour cream and cheese.

1 comment:

Food Gal said...

With butter, cream and cheese, what's not to like? No wonder you loved those potatoes so much. LOL