Ingredients
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5 cups russet potatoes, peeled and diced (about 2 lbs)
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1 1/2 cups water
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1 cup celery, chopped
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8 ounces cheddar cheese, shredded
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2 cups milk, warm
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1 cup beer or 1 cup water, room temperature
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2 teaspoons Worcestershire sauce
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1 teaspoon salt
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1/4 teaspoon dry mustard
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1/4 teaspoon white pepper
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1 cup leek, chopped
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2 teaspoons chicken bouillon granules
Instructions
- In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
- Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
- Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
- Gently stir in cheese until melted.
- Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
- Stir over low heat until hot.