Ingredients
3 Tbsp. butter or margarine
1 c. chopped onions
3 large potatoes
1 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. white pepper
3 c. water
2 c. milk
2 c. shredded Swiss cheese (8 oz.)
2 Tbsp. snipped fresh parsley
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
You're reading one of recipes available free. Full library with Gastronome.
Melt butter or margarine in a 4-quart saucepan over medium-low heat. Add onion. Saute until tender but not browned. Stir in potatoes, salt, dry mustard, white pepper and water. Bring to a boil. Cover and reduce heat. Simmer 30 minutes until potatoes are very soft. Press potato mixture through a ricer or a fine sieve into a large bowl. Return to saucepan. Stir in milk. Heat slowly just to boiling. Lower heat slightly. Stir in cheese until melted. Sprinkle with parsley. Serve immediately in mugs or refrigerate 3 hours and serve cold. Makes 8 servings.