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INGREDIENTS

  • 5 lbs of red potatoes
  • 3 tablespoons of salt
  • 1 ½ sticks of unsalted butter
  • 1 cup of Gordo’s Original Cheese Dip
  • Finely chopped chives
  • 1/3 cup of sour cream

HOW TO PREPARE:

Start by cutting up the potatoes into quartered chunks. I like to use red potatoes and leave the skin on them. Bring a large pot of water to a boil, add 2 tablespoons of salt and cook potatoes in the boiling water for about 30 minutes until softened. Drain the water out and mash up the potatoes with a fork or potato masher. How mashed you make your potatoes is personal preference. Some like their potatoes chunky and some like them smooth, to each their own! Melt the butter in the microwave before incorporating it into the potatoes. Heat up the Gordo’s Cheese Dip and add that to the potatoes along with the chives and sour cream. There you have it, queso potatoes. Add salt and pepper to taste and your Thanksgiving will be fabulous!

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