Recipe
Author
Hy-Vee Seasons Magazine
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Description
Chef's Tip: For a richer dish, stir in cream instead of milk. White cheddar stands in nicely for the Asiago cheese as well.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. russet potatoes (7 or 8 medium), peeled and quartered | ||
| ½ c. shredded Asiago cheese | ||
| ½ c. Hy-Vee whole milk | ||
| ½ c. Hy-Vee sour cream | ||
| 3 tbsp. Hy-Vee butter | ||
| 3 tbsp. finely chopped chives or green onions | ||
| Kosher salt, to taste |
Directions
- In a large pot, boil potatoes, covered, in enough lightly salted water to cover, for 20 to 25 minutes or until tender; drain. Return the potatoes to pot.
- Add cheese, milk, sour cream and butter. Mash potatoes with a potato masher or ricer, or beat with an electric mixer on low just until light and fluffy. Stir in chives and season to taste with salt.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 40mg
- Sodium: 130mg
- Total Carbohydrates: 42g
- Protein: 8g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Fall 2015.