Swiss Cheese Potatoes
Swiss Cheese Potatoes
Excellent twist to mashed potatoes and is German in origin. Very tasty, the Swiss cheese is an excellent touch.
Equipment
- Broiler
- Baking Pan (8x8 inch)
Ingredients
- 8 medium potatoes, peeled and cubed
- 1½ teaspoons salt, divided
- 2 cups celery, diced, or 1 teaspoon celery seed
- ¾ cup onion, diced
- 1½ cups Swiss cheese, shredded, divided
- ⅔ cup milk
- 3 tablespoons butter
- ¼ teaspoon black pepper
Instructions
- Place potatoes in a large pot, add water to cover potatoes and stir in 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes. At the 10 minute mark, add the celery and onion, cook until tender, about 10 to 15 minutes more. Drain, and let the pot cool a bit, then pour all the vegetables back into the pot.
- Heat your broiler, and for those with counter top ovens, heat the top coil to the hottest setting. Grease an 8x8 baking dish with butter.
- Using a potato masher, mash the potatoes as you add the milk, butter, ¾ cup of cheese, black pepper, and ½ teaspoon of salt. (I used the variant method and pressure cooked the potatoes, skin on, and sautéed the onion, and I used celery seed instead of celery.)
- Place the mashed potatoes into the prepared baking dish, sprinkle with the remaining cheese. Broil for 5 to 8 minutes or until the cheese is lightly browned.
- Serve as a side with any dish.
Notes
Variant: 1. Use a pressure cooker for the potatoes then sauté the onion and celery and add to the potatoes when you are ready to mash.
Leave a Reply