CHEESY MASHED POTATOES WITH SCALLIONS
During Thanksgiving, there are so many other things happening that the humble mashed potato could easily be ignored. This has always been the case in my observations. A mound of creamy mashed potatoes is the foundation of any good Thanksgiving meal. Where will the gravy lake go if you don’t have any mash? What will you add to your turkey and stuffing to enhance the flavor of each bite?
Mashed potatoes with scallions and cheddar cheese are a delectable combination of richness and creaminess. In contrast to some other blinged-out mashed potatoes, these creamy cheesy mashed potatoes are rich without overpowering the turkey and the other sides of your Thanksgiving meal. As previously stated, Bedrock is made of mashed potatoes.
So peel those extra potatoes this year, please. Mix in the cheese and slice up the green onions. And you may rest assured that you won’t be overstuffed!
- 1.8kg of peeled and cut into large chunks of russet potatoes
- 113g of unsalted butter
- 225g of grated extra sharp cheddar cheese
- 1-1½ cups of warmed whole milk
- 5 scallions, thinly sliced
- 1 tablespoon of black pepper
- 1 teaspoon salt
- ½ cup of grated parmesan cheese
- Boil the potatoes until they are soft enough to pierce easily with a fork. Coarsely chop the vegetables and return them to the pot, which is now at a low temperature. Warm the milk and butter in a small pot before serving to ensure the potatoes are piping hot. You can also simply pour the milk into the potatoes and add the bits of butter one at a time.
- Potatoes should be combined with milk and butter and mashed. Add salt, pepper, and parmesan cheese to the mash when it isn’t exactly the right consistency. Continue to mash the potatoes until the cheese is completely incorporated into the mixture.