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Romano potatoes

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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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