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I had a little fun with this recently on a local foodie group. I found this huge potato at H-E-B and decided to move it around to show the true size of how large it was. There was a lady that commented she grew up on a potato farm in Washington and mentioned “Potatoes are usually sorted in 4 class sizes. Class 1 is for factories like Ore-Ida to make French fries. Class 2 is for restaurants. Class 3 is the grocery store. Class 4 is for animal feed/go back to seed.” I’m excited to learn something new about potatoes and now I’m on the hunt for more exciting finds.

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I ended up making a super easy mashed potato recipe and it tasted just like the restaurant. Click HERE for the Parmesan Crusted Chicken I made with the potatoes.

BJ’s Restaurant and Brewhouse White Cheddar Mashed Potatoes

(Adapted from Top Secret Recipes)


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2 large russet potatoes
1 cup shredded white Cheddar cheese
3/4 cup heavy cream
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon cracked black pepper

Peel and quarter potatoes. Boil potatoes in 6 to 8 cups of water in a pot or large saucepan for 30 to 40 minutes or until soft.

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Strain potatoes, then add them back to the pan and mash thoroughly.

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Add cheese, cream, butter, salt, and pepper and heat over medium/low heat, stirring often, until thick.

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Serves 4 as side dish.

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