Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally.
Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 55.9mg||17 %|
|Sodium 304mg||10 %|
|Potassium 759mg||20 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 26.5g|
|Protein 14g||20 %|
Powered by: USDA Nutrition Database
Calories per serving: 340
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