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Yield/Servings:about 14 servings
Prep Time: 30 Cook Time: 18 Total Time: 48
5 pounds Yukon Gold or Russet potatoes
11 ounces Finlandia™ butter (salted or unsalted), divided
sea or kosher salt and fresh black pepper
½ cup half & half, plus 1 tablespoon
1 cup shredded sharp cheddar cheese
2 tablespoons finely chopped chives
4 large egg yolks, divided
(1) Fill a large soup pot with water. Wash, peel and cut the potatoes into about 1-inch cubes.
(2) Cover the potatoes with water by an inch at the top.
(3) Bring to a boil over high heat and maintain a simmer 20-25 minutes until the potatoes are fork tender.
(4) Drain well and add back to the pot.
(5) Add 4 tablespoons butter, 1 teaspoon salt, ¼ teaspoon black pepper and the half & half.
(6) Mash with a potato masher until there are no lumps left. Taste and season again with more salt and pepper if needed.
(7) Stir in the cheese and chives followed by 3 egg yolks. Allow the potatoes to cool off about 20 minutes....
see full recipe at: cinnamonspiceandeverythingnice.com
Recipe Source: cinnamonspiceandeverythingnice.com
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Easy Chive & Cheddar Duchess Potatoes
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Cheddar and chive infused duchess potatoes baked with a well in the middle to put a pat of butter in. Not just any butter but the best tasting butter I know of - Finlandia™.
Category: PotatoesYield/Servings:
Prep Time: 30 Cook Time: 18 Total Time: 48
5 pounds Yukon Gold or Russet potatoes
11 ounces Finlandia™ butter (salted or unsalted), divided
sea or kosher salt and fresh black pepper
½ cup half & half, plus 1 tablespoon
1 cup shredded sharp cheddar cheese
2 tablespoons finely chopped chives
4 large egg yolks, divided
(1) Fill a large soup pot with water. Wash, peel and cut the potatoes into about 1-inch cubes.
(2) Cover the potatoes with water by an inch at the top.
(3) Bring to a boil over high heat and maintain a simmer 20-25 minutes until the potatoes are fork tender.
(4) Drain well and add back to the pot.
(5) Add 4 tablespoons butter, 1 teaspoon salt, ¼ teaspoon black pepper and the half & half.
(6) Mash with a potato masher until there are no lumps left. Taste and season again with more salt and pepper if needed.
(7) Stir in the cheese and chives followed by 3 egg yolks. Allow the potatoes to cool off about 20 minutes.
see full recipe at:
Recipe Source: cinnamonspiceandeverythingnice.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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