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03 December 2004

World's Best Mashed Potatoes

At least according to these Pepperwood Party People.


The Basic Juice Chefs would like you to make all potato lovers happy with this recipe

Cabrales Mashed Potatoes (serves 6)

  • 2lbs Russet or Yukon Gold potatoes; peeled, eyes & blemishes removed.  Cut into 2 inch chunks
  • 6T Butter, softened at room temp
  • 1cup Heavy cream, warmed
  • Ground black pepper & salt to taste
  • Cabrales cheese, to taste
  • Fresh thyme, to taste

  • Place potatoes in large saucepan; add cold water to cover and salt.  Bring to boil & continue cooking until potatoes are tender when pierced with a knife (15-20 mins)
  • Drain cooked potatoes well and return pan to low heat.  Rice potatoes into pan and use whisk or wooden spoon to blend in butter, followed by warm cream.  If you don't have a ricer buy one! - or return potatoes to saucepan; mash over low heat w/masher adding butter as you mash & stir; followed by the cream
  • When butter & cream are incorporated, add cheese to desired taste.  Season with salt, pepper, and thyme to taste and serve at once

Questions about these scrum-diddly-umptious tubers?  Ask the chefs!


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