Cheddars Restaurant Mashed Potatoes Recipes

SERIOUSLY AMAZING CHEDDAR MASHED POTATOES

Steps:

• BOIL: Place the peeled potatoes in a large dutch oven. Add cold water to the pot so that the water rises about 2 inches above the potatoes. Add a tablespoon of salt along with the peeled garlic cloves. Turn the heat on to the highest setting and allow the potatoes to reach a boil. Then, turn it down so that it simmers but doesn't boil over. Cook the potatoes for 15-20 minutes or until a fork pierces through the potatoes very easily.
• MASH OR RICE: Drain the potatoes and garlic cloves, but don't rinse them! Using a ricer, rice the potatoes/garlic cloves into the dutch oven. If you don't have a ricer, add them back to the same dutch oven and use a masher to mash the potatoes. Add the cubed butter and stir to combine. Let the butter melt into the potatoes. Then add sour cream, cheddar cheese, and combine using a rubber spatula.
• MASHED POTATOES: Add 1/3 cup of half and half and stir to combine. Continue adding a few tablespoons of half and half until the potatoes reach your desired consistency. I needed the full 2/3 cup. If at any point the cheese isn't melting into the potatoes, you can kick the stove onto the lowest heat setting, this will help heat the pan just enough so everything combines. Taste and adjust with salt and white pepper as desired. Remove to a serving dish and sprinkle with chopped chives!

CHEDDAR CHEESE MASHED POTATOES

Steps:

• Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.

WHITE CHEDDAR MASHED POTATOES

Steps:

• Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
• Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.

CHEDDAR MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy., Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325° for 20 minutes or until heated through and cheese is melted.

CHEDDARS RESTAURANT POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. Melt butter in a 3 quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

MASHED POTATOES WITH CHEDDAR

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

CABOT CHEDDAR MASHED POTATOES

Steps:

• COVER potatoes with water, in large saucepan. BRING to simmer over medium-high heat. Reduce heat to maintain steady simmer, partially cover pan and cook until potatoes are very tender when pierced with skewer, 15 to 20 minutes. Drain thoroughly. HEAT half-and-half or milk in small saucepan or microwave. MASH potatoes with potato ricer or masher, in large bowl. Add butter, salt and pepper.A few tablespoons at a time, vigorously stir in enough of hot half-and-half or milk to make potatoes fluffy but not soupy. Stir in cheese. (If potatoes have cooled too much, re-heat in microwave for 1 to 2 minutes, or cover and set over pan of barely simmering water for up to 30 minutes.)

LONGHORN STEAKHOUSE MASHED POTATOES

Steps:

• Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
• If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
• Drain excess water. Set aside one potato in a bowl.
• Mix together the softened butter with the minced garlic.
• Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
• With the potato you set aside, mash coarsely.

CHEDDAR-TOPPED SHEPHERD'S PIE

Steps:

• Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
• Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
• Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.