3lbs.about 4 large russet potatoes, peeled and quartered
1/4cupbutter or margarine
3/4cupsliced green onions
1Tbsp.chopped fresh basil
1Tbsp.chopped fresh chives
1Tbsp.chopped fresh dill
1-1/2cups6 oz. Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
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.
Heat potatoes in pot over low heat; add cheese and milk. Mash with potato masher until smooth.
Recipe and photo courtesy of Sargento.
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