Welsh Rarebit * White Cheddar and Green Chili Mashed Potatoes
Wasabi Potatoes
Welsh Rarebit
3/4 lb potatos
1 tsp dry mustard
1/2 cup milk (may need a little more or a little less depending on whether
you bake the potatos or boil them)
4 oz sharp cheddar cheese shredded
2 tsp worsteshire
1/4 tsp black pepper
Nutmeg and paprika
Bake or boil the potatoes until soft. Remove skin and mash with mustard, milk, cheddar, pepper and worsteshire until fairly smooth (I like a few lumps of potato in mine). Hollow out fresh french bread baguette and fill with potato mix. Sprinkle with nutmeg and paprika. Broil in center of oven until potato browns on top (about four minutes). Serve warm.
White Cheddar and Green Chili Mashed Potatoes
2 pounds potatoes -- peeled and cut into chunks
2 cloves garlic -- peeled and sliced
2 slices bacon -- diced
1/2 cup chopped onion
1 7-ounce can chopped green chilies -- drained
4 tablespoons unsalted butter -- at room temperature
1/2 to 3/4 cup heavy cream or milk -- warmed
1 cup grated White Cheddar cheese
Salt and freshly ground pepper -- to taste
In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. In medium skillet over medium heat, saute bacon until crisp. Drain bacon on paper towels. Remove all but 2 teaspoons bacon drippings from pan. Saute onion until softened, stir in green chilies, and cook 1 minute more; set aside. Drain potatoes and discard garlic.
Force potatoes through a potato ricer or mash with a potato masher. Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.
by: Beth Fowler
Wasabi Potatoes
2 cups mashed potatoes
1/2 cup green onion -- chopped
1 teaspoon wasabi
Add green onions and wasabi to mashed potatoes. Combine well and serve warm.
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