The prefect potatoes to serve with the Roasted Sirloin with Herbed Salt Crust.
Rock Bottom Restaurant & Brewery White Cheddar Mashed Potatoes
5 lbs. potatoes, cooked, peeled, diced
¼ lb. butter, unsalted, softened
6 fl. oz. cream, heavy whipping
1 tsp pepper, white ground
½ cup sour cream
1 Tbsp salt
½ lb. Sharp White Cheddar Cheese
Peel and cube potatoes.
Boil until fork tender
.
Place potatoes in a large mixing bowl.
Place butter and cream into microwaveable container. Microwave until butter is melted. Add hot butter-cream mixture, pepper, sour cream and salt. Mix until blended. Add cheese in small batches until everything is thoroughly blended.
Place potatoes in a large mixing bowl.
Place butter and cream into microwaveable container. Microwave until butter is melted. Add hot butter-cream mixture, pepper, sour cream and salt. Mix until blended. Add cheese in small batches until everything is thoroughly blended.
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