Ruby Tuesdays White Cheddar Smashed Potatoes Recipe 435

RUBY TUESDAY'S WHITE CHEDDAR SMASHED POTATOES RECIPE - (4.3/5)

Steps:

• In a saucepan, cover potatoes with water. Bring to a boil and then reduce temperature to a simmer. Simmer potatoes 15 minutes or until fork tender. Drain potatoes and place in mixer with flat beater. In a saucepan, combine milk and butter. Heat over medium heat until butter is melted. 'Smash' potatoes in mixer until smooth. Slowly add warmed milk mixture. Add cheese. Season with onion powder, salt, and parsley. Add white pepper to taste. Reserve some parsley for the top.

WHITE CHEDDAR MASHED POTATOES

Steps:

• Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
• Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
• Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.

RUBY TUESDAY'S CHEESY GARLIC MASHED POTATOES RECIPE - (5/5)

Steps:

• Peel and quarter the potatoes and put them into a large pot with 1 Tablespoon salt. Boil uncovered until the potatoes come right off a fork when you stick them, about 15-20 minutes. While the potatoes are boiling melt butter in a small saucepan. Add cream, roasted garlic, salt and pepper and whisk together until combined. Bring to a boil then remove from heat, cover to keep warm. When potatoes are done, drain well, Put them back in the pot, pour cream mixture over them, add the cheese then beat with an electric mixer.

VERMONT CHEDDAR MASHED POTATOES

Steps:

• Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
• Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
• Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
• Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)