On a crisp fall evening, nothing tastes better than some down-home cooking – a flavorful roast, autumn vegetables, and everybody's favorite: homemade mashed potatoes. These, using the king of Wisconsin cheeses, blend distinctive flavors to create an appealing, unusual dish. For your table setting, celebrate the harvest with a centerpiece cornucopia filled with gourds, seasonal fruits and nuts. Serve mugs of hot mulled cider as an added autumn treat.
Ingredients:
2 3/4 pounds russet potatoes, peeled and cut into 2-inch pieces
1/2 cup shallots, coarsely chopped
1 3/4 cups (packed) grated extra-sharp cheddar cheese
1 cup half and half
1/4 teaspoon cayenne pepper
2 large green onions, thinly sliced
Directions:
Cook potatoes and shallots in a a large pot of boiling salted water until potatoes are tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return potato mixture to same pot. Meanwhile, mix cayenne pepper to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to reach desired consistency. Season with salt and transfer to a warmed serving dish. Top with green onions and remaining 1/4 cup grated cheese. Makes 8 servings.
Chef's note: Potatoes can be made up to 2 hours ahead of time. Simply cover and let stand at room temperature then rewarm over low heat, stirring.
– Recipe submitted by Peggy Ford
Comments