Cheese and potatoes go together like, well, cheese and potatoes! Add a little spice and you’ve got some seriously festive flavor on your hands! Serve this potato side dish with any family meal or at any holiday dinner party. Feel free to get creative once your potatoes are mashed: use them to top shepherd’s pie, mash in some carrots or squash, or sprinkle chopped bacon bits on top for a smoky finish. (Or add even more cheese on top and dig in!)
3 pounds red or Yukon Gold potatoes 8 ounces white cheddar cheese, shredded 1 cup milk 3 cloves garlic, minced 2 teaspoons Kikkoman® Sriracha Hot Chili Sauce ½ cup shallots, chopped 4 tablespoons butter 2 teaspoons salt (to taste) 1 teaspoon pepper (to taste) 1 chopped chili, for garnish
Wash potatoes and cut them into large chunks. No need to peel.
Fill a large pot with cold water and add the potatoes. Place the pot on high heat and once boiling, lower to a simmer. Cook potatoes for 25-30 minutes or until they are fork tender.
While the potatoes are boiling, sauté the shallot and garlic on low heat in butter for 5 minutes. Be careful not to have the butter too hot, as that will cause the garlic to brown and burn.
When the potatoes are tender, drain them and add them back to the pot (no longer on heat). Add sriracha, milk, cheese, and the shallots, garlic, and butter mixture to the potatoes. Mash until the potatoes have reached your desired consistency. Add salt and pepper or additional sriracha to your taste.
Serve garnished with finely chopped chili peppers.