1 1/2 lb Yukon gold potatoes, cut into 2-inch chunks
1/2 cup Ranch salad dressing
1 cup finely shredded Mexican 4-cheese, divided
2 green onions, finely chopped
1/4 cup chopped red bell pepper
2 tbsp chopped fresh cilantro
Add potatoes to a large pan of boiling water; cook until tender, about 15 minutes. Drain potatoes and return to the pan.
Using a potato masher or a large spoon, coarsely smash the potatoes. Stir in the salad dressing.
Stir in 3/4 cup of the cheese, the onions and bell pepper, just until blended.
Transfer potatoes to a serving dish and sprinkle top with the remaining cheese and the cilantro.
1 cup finely shredded Mexican 4-cheese, divided
2 green onions, finely chopped
1/4 cup chopped red bell pepper
2 tbsp chopped fresh cilantro
Add potatoes to a large pan of boiling water; cook until tender, about 15 minutes. Drain potatoes and return to the pan.
Using a potato masher or a large spoon, coarsely smash the potatoes. Stir in the salad dressing.
Stir in 3/4 cup of the cheese, the onions and bell pepper, just until blended.
Transfer potatoes to a serving dish and sprinkle top with the remaining cheese and the cilantro.
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