Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Cheddar-Chive Mashed Potatoes



Posts : 16655
Thanked : 812
Join date : 2013-01-12

Cheddar-Chive Mashed Potatoes

Post by Lobo on Sun 17 Jan 2016, 11:39 pm

Cheddar-Chive Mashed Potatoes

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 12
For many Americans, Thanksgiving would not be complete without a bowl of steaming mashed potatoes on the table. Families often have their own special version of this holiday side dish, which takes well to creative variations. In our recipe, Yukon Gold potatoes, which are prized for their naturally rich, buttery flavor, are paired with cheddar cheese to give the dish a robust flavor and warm golden hue. Fresh chives add a colorful finishing touch.

  • Printer Friendly Version

  • 1K+


  • 4 lb. large Yukon Gold potatoes, peeled and
  • Kosher salt, to taste
  • 1 1/2 cups half-and-half
  • 8 Tbs. (1 stick) unsalted butter
  • 2 cups grated cheddar cheese
  • 1/4 cup snipped fresh chives
  • Freshly ground pepper, to taste

Wine Pairing

This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.


Put the potatoes in a large stockpot, add water to cover by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, 20 to 30 minutes. Drain well in a colander and let stand for 5 minutes. Set a potato ricer over a large bowl and pass the potatoes through in batches.

Preheat an oven to 450°F. Butter a 2-quart baking dish.

In a small saucepan over medium heat, warm the half-and-half and butter until the butter melts and small bubbles appear along the edges of the pan. Remove from the heat.

Add the half-and-half mixture to the potatoes and stir until just combined. Add 1 cup of the cheese and 3 Tbs. of the chives and stir until just combined. Season with salt and pepper. Spoon the potatoes into the prepared baking dish and spread evenly. Sprinkle with the remaining 1 cup cheese.

Bake until the cheese is melted and lightly browned, 10 to 15 minutes. Let stand for 10 minutes, then sprinkle with the remaining 1 Tbs. chives. Serve immediately. Serves 10 to 12.

Make-Ahead Tip: Peel and quarter the potatoes 1 day in advance; place them in a bowl, add cold water to cover and refrigerate. If desired, cook and mash the potatoes up to 2 hours before serving, but do not add the cheese and chives. Cover the potatoes tightly with plastic wrap and keep warm in a bain-marie (hot water bath). Just before serving, fold in the cheese and chives and bake as directed.
Williams-Sonoma Kitchen.

    Current date/time is Fri 28 Oct 2016, 12:55 pm