Cheddar Mashed Potatoes
Today's Parent
If you're short on time (and who isn't?), make this recipe a day ahead and reheat just before serving.
Ingredients
-
1.4 kg
Yukon Gold
potatoes
-
8 to 10
bay leaves
-
1 cup
35% cream
-
6 tbsp
unsalted
butter
-
pinch
ground
nutmeg
-
1 cup
cubed aged white
cheddar
, fontina, Gouda or Emmenthal (1/2-in. cubes)
Instructions
- Peel the potatoes and cut into chunks. Place in a large pot of salted water. Add bay leaves and boil for 15 minutes or until potatoes pierce easily with a fork.
- While the potatoes are cooking, place the cream and butter in a small pot and warm over low heat.
- Drain potatoes in a colander, discarding bay leaves. Let potatoes air-dry for a few minutes, then push through a ricer while they’re still warm, returning them to the pot (or return air-dried potatoes to the pot and mash with a potato masher). Add nutmeg to taste. Add the hot cream and butter mixture, and incorporate by gently stirring with a wooden spoon.
- Preheat oven to 375°F (190°C). Into an ungreased ovenproof 2 L dish, spread about 1 in (2.5 cm) of the mashed potatoes and top with half of the cubed cheese; repeat, finishing with cheese. Place in oven for 35-45 minutes or until heated through.
- Makes 4-6 servings.
- In a serving: 502 calories, 11 g protein, 35 g fat, 38 g carbs, 3 g dietary fibre, 249 mg calcium, 2 mg zinc
