These potatoes have been a long time favorite when I make a typical meat and potatoes meal. My grandmother taught me to make this dish when I was little and I thought I had a great job being picked to peel the potatoes. The kitchen would get steamy as they boiled and I could just see the butter and cheese melting on them in my mind. Grandma always mashed them with a metal masher and I remember her wiping a stray lock of hair away from her face with the back of her hand. These days I cheat and use a mixer to get rid of the lumps. Somehow without the lumps they just aren’t grandmas potatoes.
Serving size: 1
Fat: 13.4 g
- 2 pounds red potatoes, scrubbed
- 2 teaspoon salt
- 2 tablespoon unsalted Butter
- ½ cup milk, warmed
- ⅔ cup Irish cheddar, shredded
- ¼ cup chives or green onions, finely chopped
- salt and fresh cracked pepper to taste
- Cut potatoes into 2 inch chunks. Place in saucepan, cover with water and stir in 2 teaspoon salt. Bring to a boil over high heat, turn down to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
- Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse texture. Turn heat to low, stir milk and butter. Fold in cheese and chives and add salt and pepper to taste.