Romano potatoes
By á-3711
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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
Details
Servings 6
Preparation
Step 1
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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