Amy Richardson shares a mashed potato cheese brulee bar like you can’t believe.
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Easter Mashed Potato Cheese Brûlée Bar
Party set up and additional recipes at:
Rosemary Sour Cream Mashed Potatoes
- 5 lbs potatoes, Yukon gold, red or russet washed, peeled if desired and cut into even pieces
- 1 1/4 cup milk
- 1/3 cup butter
- 1/3 cup sour cream
- 2 tsp sea salt
- 2-3 sprigs, snipped rosemary leaves
Cook potatoes in salted water over medium until tender. About 17-20 minutes or until the split when tested with a fork. Drain and place in a large mixing bowl.
Heat milk, butter and salt until warm and butter is melted. Whisk in sour cream and rosemary.
Beat on high with an electric mixer, or kitchen aid, until light and fluffy. Garnish with additional butter if desired.
Makes 8-10 servings.
Recipe by Amy Richardson