Charlotte’s Kitchen

Archive for December, 2000

Ingredients:

1 1/2 pounds small red potatoes

1 t salt

3 ounce (2/3 cup) shredded Monterey jack cheese

1/4 cup 2-percent milk

1 T unsalted butter

Directions:

Place potatoes in a large saucepan, cover with cold water by 2 inches and add 1/2 t salt. Bring to a boil over high heat. Simmer until potatoes are fork-tender, about 15 minutes. Drain and return potatoes to pan. Add cheese, milk, butter and remaining 1/2 t salt. Using a potatoe masher, smash together until combined but slightly chunky. Serve immediately or cover to keep warm up to 15 minutes.