Best Wisconsin Mashed Potatoes Recipes

Wisconsin Romano and Roasted Garlic Mashed Potatoes image

Provided by Realtor by day

Categories Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
15 garlic cloves, peeled
10 medium baking potatoes, peeled
1 gallon cold water
1 cup milk
1/2 cup butter
1/2 cup wisconsin romano cheese, grated, plus additional for garnish
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients plus the olive oil/garlic puree, and hand mash until smooth.
To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese.

Wisconsin Mashed Potatoes image

Yield Serves 8

Number Of Ingredients 6

2 3/4 pounds russet potatoes, peeled cut into 2-inch pieces
1/2 cup coarsely chopped shallots
1 3/4 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
1 cup half and half
1/4 teaspoon cayenne pepper
2 large green onions, thinly sliced

Steps:

Cook potatoes and shallots in large pot of boiling salted water until potatoes are tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return potato mixture to same pot.
Meanwhile, stir 1 1/2 cups cheese and half and half in heavy small saucepan over medium heat until smooth. Add cheese mixture and cayenne to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Season with salt. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with green onions and 1/4 cup cheese.