Irish Cheddar and Chive Smashed Potatoes
"From Wild Oats Natural Marketplace. Looks irresistible and had to post for safekeeping. Note: Since posting this, I have made this several times due to popular demand. It was the star of my Thanksgiving feast."
photo by diner524
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 lbs organic red potatoes, scrubbed
- 2 teaspoons salt
- 2 tablespoons organic unsalted butter
- 1⁄2 cup organic milk, warmed
- 2⁄3 cup irish cheddar cheese, shredded
- 1⁄4 cup chives or 1/4 cup green onion, finely chopped
- salt & fresh ground pepper
directions
- Cut potatoes into 2 inch chunks. Place in saucepan, cover with water and stir in 2 teaspoon salt. Bring to a boil over high heat, turn down to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
- Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse texture. Turn heat to low, stir milk and butter. Fold in cheese and chives and add salt and pepper to taste.
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Reviews
-
Very nice potatoes. Easy to prepare, with a nice boost in flavor from the Irish cheddar and chives. Thanks for sharing! CQ2 -
I loved these potatoes. I used Irish aged cheddar and irish butter. These are delicious and easy to make. -
wonderful mr picky very happy cherry bombers
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What a great tater recipe!! I love red skinned taters, they work so well in this, and most other, recipes. I made this as written and used an Irish Cheddar Cheese (Kerrygold's). Served as a side to grilled steaks and green beans, so good!! I left mine quite chunky, as I didn't want a total mashed tater side and I probably added more then stated chives, love them. Thanks for sharing the recipe, made for Culinary Quest 2015. -
Excellent potatoes. I know I'll be making them this way many times! Lesley (aka K9 Owned)
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
