Mashed Potatoes With Jarlsberg Cheese
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
10
ingredients
- 1419.54 ml mashed potatoes
- 236.59 ml milk, heated
- 354.88 ml jarlsberg cheese, diced 8 ounces
- 7.39 ml olive oil
- 4.92 ml seasoning salt, # 186936
directions
- Preheat oven to 350 degrees.
- Mix the hot milk into the cold potatoes to soften add 1 1/4 cup cheese.
- Place into a butter casserole pan.
- Top with the remaining cheese, brush the oil over the top and sprinkle salt.
- Place in over for 20-30 minutes. Then place under broiler to brown the top if desired.
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Reviews
-
I love adding cheese to left over potatoes and usually use cheddar or parmesan. The Jarlsberg has a nice flavor and I like that it retained some it's texture so you had nice stringy, melty bits. I shredded the cheese rather than cubing and made fresh mashed potatoes as I didn't have any left overs, I also realized I forgot the olive oil and seasoned salt which I'll have to try, but they were still delicious as is. Thanks for sharing Rita! Made by an Unruly Under the Influence for ZWT6
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The Jarlsberg cheese really livened up our leftover mashed potatoes. I think it would have been better though if made with freshly mashed potatoes, because mine came out a little dry throughout....though I certainly acknowledge it could have been something I did wrong. Aside from the texture though, it definitely has a 5-star taste. Thanks, ~Rita~. Made for Zaar World Tour #6.
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These were very good and Jarlsberg is great cheese. We thought they could have been better given the quality of the ingredients, perhaps if the cheese were more incorporated rather than some on top, where it took on a leathery texture independent of the potatoes. Still, very tasty and a great complement to our Swedish meatballs tonight. Made for Zaar World Tour 6 for the Voracious Vagabonds.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey