DINNER FOR 2ISH: White cheddar mashed potatoes
Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Thanksgiving is coming up, and you need a recipe to impress your family and friends. These potatoes are incredibly simple and so delicious.
White cheddar mashed potatoes
Estimated cost per serving: $1.75
- 6 to 8 large russet potatoes (you may use as many potatoes as you would like, but make a lot)
- 1 small block white cheddar cheese, shredded (about two cups)
- 1 cup heavy cream
- 1 stick butter
- Bring a large pot of water to boil over high heat. Once the water is boiling, add a good amount of salt to season the water.
- While the water is boiling, slice each potato into four pieces. Carefully place into the boiling water.
- Allow the potatoes to cook for 20 minutes, stirring occasionally.
- When the potatoes are near the end of cooking, melt the butter in a small pan and add the cream until the mixture is warm.
- Drain the potatoes and return to the cooking pot. Add the cream and butter mixture and mash. Add the cheese and continue to stir.
Check out previous Dinner for 2ish recipes: