Wednesday, May 13, 2009

Cheesy Potatoes

This is my best go to recipe for cheesy potatoes.

They can be cooked two ways.

You can make them through the assembly stage and either bake them, or microwave them to finish them off.

Sometimes I make a batch and put it in individual containers in the fridge and then microwave them as needed for the next few days. I eat them for lunch quite often when I can't find anything else to eat.

They are quick and easy and oh so cheesy.

Here goes the recipe.

2-3 pounds of small red skinned potatoes (about 1-1/2" to 2" in diameter, skins on)
1 cup heavy cream
2 tbsp butter
2 cups cheddar cheese, grated (or any cheese you like really)

Put the potatoes in a large pot and cover completely with water to about 1/2" over the top of them. Bring to a boil and boil for 15-20 minutes until fork tender.

Once done drain and place in a large bowl. Rough mash them, I use a potato masher and just basically break up the potatoes by mashing each one once.

Add the other ingredients and stir, some of the potato will mix with the cheese and cream to make a thick cheesy sauce.

At this point you can either refrigerate in small containers, freeze or continue to eat at this time.

You can also choose how to finish the cooking.

If you want to bake them you can put them into small ramekins and bake at 400 degrees for 15 minutes or you can put them in small ramekins and microwave for 2 minutes.

Either way it's about the same but in the oven it browns the cheese more.

I love these potatoes and hope you will too.