Queso Mashed Potatoes
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Credit: Cantina 1511, Charlotte, N.C.
The National Culinary Review, October 2010
10 lbs. red potatoes
1 lb. unsalted butter
6 oz. heavy cream
3 cups Mexican cheese mix blend
Chorizo Potato Croquettes
3 T. kosher salt
1 T. black pepper
2 cups chopped green onion
Method: Boil potatoes until just past forktender; put in mixing bowl. In saucepan, heat butter and cream until butter is melted. Add butter/cream and cheese to potatoes. Mix with wire whisk until all ingredients are incorporated. Season with salt, pepper and green onion.
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