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Cedar-planked mashed taters
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BeerBQ
Posts: 119
A couple of questions on this recipe...(1) Do you leave the skins on when mashing? (2) Can you use regular cheddar vs. white grated cheese?
Comments
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I do not leave the skins on and you can use any cheese you want.
I have used gruyere, parmesan, and cheddar. -
Thank you for the reply Fidel...that is what I needed.
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I don't leave the skins and agree you can use any cheese you like. One additional point---DON'T FORGET THE BACON!!!!
These are really good. They compliment meat dishes really well.
Hope you enjoy them.
Ed -
I have done it with and without skin. (depends if i am being lazy or not) I also use bacon.
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Maybe this well help.
Ross -
Those who use bacon...cook and crumble in mixture? And how much?
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I like Bacon I would use a 1/4lb.
Ross
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