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Herbed Cheese Mashed Potatoes

Recipe & picture courtesy of Sargento.

• 3 lbs. (about 4 large) russet potatoes, peeled and quartered
• 1/4 cup butter or margarine
• 3/4 cup sliced green onions
• 1 Tbsp. chopped fresh basil
• 1 Tbsp. chopped fresh chives
• 1 Tbsp. chopped fresh dill
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1-1/2 cups (6 oz.) Sargento® Traditional Cut Shredded Mild Cheddar Cheese
• 1/2 cup milk


1. Place potatoes in medium saucepan; cover with water. Boil 20 minutes or until tender; drain. Add butter and green onions to cooking pot; heat over medium heat 1 minute. Stir in basil, chives, dill, salt and pepper.
2. Heat potatoes in pot over low heat; add cheese and milk. Mash with potato masher until smooth.