- 2 pounds potatoes (russets or yukon golds)
- 1/2 cup half-and-half
- 3 tablespoons butter
- 1 cup shredded sharp Cheddar cheese
- 4 green onions, thinly sliced
- salt and pepper
- Peel the potatoes and cut them in four pieces. Big pieces will suck less water, sure they take a bit longer to cook, but we are here for the taste, not time, right? 🙂
- Put the potatoes in a pot and cover them with cold water.
- Add some salt and bring to a boil.
- Reduce heat and let them simmer for a good 15 minutes.
- They are done when they are soft (pierce them with a knife for test).
- Drain the potatoes.
- You can return them on heat for a while so all the water goes away, just don’t burn them.
- Add half milk half cream mix, butter, salt, and pepper.
- Now its time to mash the potatoes.
- Stir in cheddar cheese and cook your mashed potatoes for a few minutes so the cheese melts.
- At the end mix in sliced green onions.
Or you can thinly slice the onions and then fry them for a while on oil of butter. Then just mix them in at the end.
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