Yield: 8 servings
|2½ pounds||Potatoes; peeled and cut into|
|\N \N||; chunks|
|\N \N||(about 5 large potatoes)|
|3 teaspoons||Salt; (divided) , about|
|¼ cup||Unsalted butter; at room temperature|
|¼ cup||Sour cream|
|½ teaspoon||White pepper|
|1 cup||Grated white cheddar cheese|
|½ cup||Whipping cream|
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.