Cheddar-Jack Whipped Potatoes with Chives
Here is how to make an old favorite into a tempting side dish, Cheddar-Monterey Jack Cheese Whipped Potatoes with Chives. A great accompaniment to almost any entree!
Here is how to make an old favorite into a tempting side dish, Cheddar-Monterey Jack Cheese Whipped Potatoes with Chives. A great accompaniment to almost any entree!
- 3 medium-sized potatoes peeled and thinly sliced (i used russet variety.)
- 1 teaspoon salt or to taste
- 4 tablespoons (1/2 stick) butter or margarine, softened to room temperature
- 1 cup finely shredded cheddar and monterey jack cheese (you may use 1 cup of any shredded cheese that you like.)
- 2 tablespoons snipped fresh chives (use 2 teaspoons, if you are using dried chives.)
- Carbohydrate 0.6481 g
- Cholesterol 0 mg
- Fat 0.0326 g
- Fiber 0.265 g
- Protein 0.1095 g
- Saturated Fat 0.0098 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.44 mg
- Sugar 0.3831 g
- Trans Fat 0.0014 g
- Calories 3 calories
Step-by-step
- Choose an appropriately-sized pot for the amount of potatoes you are cooking.
- Place the prepared potatoes in the pot and cover completely with water. There should be space left at the top of the pot for the bubbling up of the potatoes as they cook.
- Place the pot of potatoes over high heat and bring to a full rolling boil.
- Reduce heat and cook potatoes for about 20 minutes, or until they are tender when pierced with a fork.
- Immediately remove the pot from heat, pour the potatoes through a colander to drain the water (completely) into a sink.
- Return the potatoes from the colander back to their original pot.
- Add salt, to taste, and 1/2 stick of softened butter or margarine.
- Whip the potatoes with an electric mixer until all lumps are gone.
- Now add 1/2 cup milk (more or less, depending on the amount of potatoes).
- Beat thoroughly, until the potatoes are light and fluffy.
- Add 1 cup of finely shredded blended Cheddar and Monterey Jack cheese and 2 tablespoons of fresh snipped chives.
- Use a large spoon and fold the cheese and chives into the whipped potatoes. You may fold until the cheese is completely melted, or leave streaks of cheese running through the potatoes.
- With a large spoon, spoon out the finished potatoes into a nice serving dish.
- Garnish with a few small pieces of fresh chives, if desired.
- This dish looks and tastes luscious!
Judging Doneness Without a Thermometer
The ingredient list provides quantities, but texture relies entirely on physical cues during boiling. Russet slices require roughly 20 minutes in rolling water to break down internal starches completely. Test doneness by pressing a sharp paring knife directly into the center of the largest potato piece. Zero resistance indicates proper cellular breakdown; if the center offers a firm crunch, continue boiling for two-minute intervals before draining.
Achieving Uniform Texture
Residual moisture ruins whipped starches, turning a fluffy dish into a gluey paste. After draining the colander, return the hot potatoes to the warm pot for 60 seconds to evaporate lingering surface water. Soften the four tablespoons of butter to room temperature before incorporating it alongside the salt. Using an electric mixer on medium speed breaks down remaining lumps quickly, while the subsequent addition of milk—roughly half a cup adjusted by eye—creates lightness.
Integrating Cheese and Alliums
Fat and dairy solids interact with melting proteins differently depending on shred size. Finely shredded cheddar and Monterey Jack melt evenly from residual heat alone when folded gently with a large spoon rather than beaten with a motor. Fresh chives contribute a mild sulfur compound that cuts through the rich dairy fats. Dried chives require a 3:1 reduction ratio if fresh herbs are unavailable, substituting two teaspoons for the specified two tablespoons.
