Fireworks Classic Steakhouse Mashers
The best tasting mashed potatoes I ever tasted were from my friend Emily who came to Thanksgiving at our house when my daughter was a new born. We hosted Emily’s family for the holiday and luckily they were happy to bring some wonderful sides. Through finding her recipe I decided to test a couple of different types of potatoes and cheeses to pair. Emily’s recipe used Dubliner cheddar, a favorite in our household, whipping cream and of course Fireworks butter.
I had been trying different types of potatoes over the years for my mashers. I thought I really loved the smooth texture of creamers but compared to russets the creamers are just too starchy and gluey. This recipe is best with russets which give you the best consistency, a little lumpy, thick and toothy and very tasty!
3 lbs Russet potatoes
1 cup whipping cream
1 1/2 cups Dubliner Cheddar (shredded)
Fresh Ground Pepper
1/4 cup + 1tbs Fireworks Classic Steakhouse butter (at room temp)
Peel the potatoes. Cut into quarters. Fill a large pot with potatoes and water. Water should reach about 3-4 inches higher than the potatoes. Bring to a boil and keep on high for about 20-25 minutes or until fork tender. Strain the water from the potatoes and transfer them to a mixing bowl for an electric mixer. Using the paddle attachment, place the cooked potatoes in the bowl. Add the 1/4 cup butter, whipping cream and cheese. Mix on low until the potatoes have small lumps. If you prefer smoother mashed potatoes then change from the paddle to the whisk and mix until its your desired consistency.
Transfer to a serving dish and garnish with remaining tablespoon of butter. It should melt and look a bit like gravy.