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Mashed Potato Sundae 


  • 1/4 cup heavy cream
  • 1 cup grated cheddar cheese
  • 1 1/2 lbs. rusted potatoes, peeled boiled and drained
  • 1/4 cup 2% milk
  • 1 Tbsp. salted butter
  • 1/2 cup green peas, blanched
  • 1/2 cup sliced California Ripe Olives
  • 1 slice bacon, quartered and cooked

Temperature: ° F


Heat cream in microwave until just boiling, stir in cheese and set aside. Run potatoes through a potato ricer or mash with a fork, then stir in milk and butter. Using an ice cream scoop, divide into 4 Japanese Emile Henry serving bowls. Top with cheese sauce, peas and California Ripe Olives (www.calolive.org). Garnish with a crisp piece of bacon. Serves 4.

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