White Cheddar Mashed Potatoes - from Portland, Or. restaurant

[Guest guest]

Haven't made these and haven't ever been to this restaurant, but wow do I love

smashed taters! Is there a person on earth who doesn't?????

 

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

White Cheddar Mashed Potatoes (restaurant)

 

Recipe By : The Rock Bottom Restaurant & Brewery, Portland, Ore

Serving Size : 8 Preparation Time :

Categories : Restaurant Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds potatoes -- peeled and cut into

-- chunks

(about 5 large potatoes)

3 teaspoons salt -- (divided) , about

1/4 cup unsalted butter -- at room temperature

1/4 cup sour cream

1/2 teaspoon white pepper

1 cup grated white cheddar cheese

1/2 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; MC formatted by Brenda Adams

<adamsfmle; posted RC & VR 4/4/99.

 

 

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