I had a little fun with this recently on a local foodie group. I found this huge potato at H-E-B and decided to move it around to show the true size of how large it was. There was a lady that commented she grew up on a potato farm in Washington and mentioned “Potatoes are usually sorted in 4 class sizes. Class 1 is for factories like Ore-Ida to make French fries. Class 2 is for restaurants. Class 3 is the grocery store. Class 4 is for animal feed/go back to seed.” I’m excited to learn something new about potatoes and now I’m on the hunt for more exciting finds.
I ended up making a super easy mashed potato recipe and it tasted just like the restaurant. Click HERE for the Parmesan Crusted Chicken I made with the potatoes.
BJ's Restaurant and Brewhouse White Cheddar Mashed Potatoes
(Adapted from Top Secret Recipes)
2
large russet potatoes
1 cup shredded white Cheddar cheese
3/4 cup heavy
cream
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon cracked black
pepper
Peel and quarter potatoes. Boil potatoes in 6 to 8 cups
of water in a pot or large saucepan for 30 to 40 minutes or until soft.
Strain potatoes, then add them back to the pan and mash thoroughly.
Add cheese,
cream, butter, salt, and pepper and heat over medium/low heat, stirring often,
until thick.
Serves 4 as side dish.
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