INGREDIENT
5 lbs russet potatoes (roughly 12)
1 stick butter (8T) at room temperature
½ C whole milk at room temperature
½ C Pine River Garlic & Herb Cheese Spread at room temperature
2 t Salt
DIRECTIONS
Peel potatoes and place in 5 qt pot. Cover with cold water. Cover and boil until easily poked with a fork. Drain water thoroughly and place in bowl or stand mixer. Whisk for a minute and add milk, then butter (slowly), then Pine River cheese, then salt. Continue to whisk until you reach desired consistency.
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