Romano potatoes

Romano potatoes
Romano potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    lb. red potatoes, unpeeled

  • 1/4-1/2

    cup unsalted butter

  • 2

    teaspoons garlic, minced

  • 1/2

    cup milk

  • 3

    tablespoons plus 1 tablespoon romano cheese, grated

  • 1/4

    cup monterey jack cheese, shredded

  • 1/4

    cup cheddar cheese, shredded

  • 2

    tablespoons green onions, chopped

  • 2

    teaspoons salt

  • 1

    teaspoon black pepper

  • 1/2

    teaspoon white pepper

  • 1

    teaspoon paprika

Directions

Boil potatoes for 25 to 30 minutes or until tender. Drain, cover and chill for 3 to 4 hours. Quarter the potatoes. Melt the butter and garlic in a saucepan. In a large bowl, combine potatoes, garlic butter, milk, 3 tablespoons of romano cheese, monterey jack and cheddar cheese, green onions, salt and pepper. Coarsley mash until combined, leaving some large chunks. Spoon into a lightly greased baking dish. Sprinkle with remaining romano cheese and paprika. Bake at 350 for 35 minutes or until top is golden brown. Refrigerate any leftovers.

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