IMG_6755 (800x600)

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.

IMG_6496 (600x800)IMG_6562 (600x800)IMG_6585 (600x800)IMG_E6561 (800x600)

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)


Printer Friendly Version


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.

IMG_6736 (800x600)

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

IMG_6739 (800x600)

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

IMG_6740 (800x600)IMG_6746 (600x800)

Serves 4 as side dish.

IMG_E6753 (800x600)

Pin It on Pinterest

Share This