4 large russet potatoes, washed
Vegetable oil (or sub canola or olive oil) for rubbing
1 stick of butter
3 tbsp flour
⅔ cup Dale’s Pale Ale
1 cup whole milk
½ tsp kosher salt
¼ tsp black pepper
3 cups sharp cheddar cheese, shredded
Toppings: bacon bits, sour cream, minced chives
Preheat oven to 375° F. Prick potatoes with a fork and rub with vegetable oil. Place on a lined baking sheet and bake for 1 hour or until tender.
Meanwhile, melt 4 tbsp butter in a large saucepan over medium heat. Add flour and whisk until combined. Add Dale’s Pale Ale, whisking continuously as you pour until smooth, then slowly whisk in milk.
Cook over medium heat, whisking continuously, for 3-4 minutes. Add salt and pepper. Add cheese a little at a time, stirring until melted.
Once potatoes are done, let rest for 5 minutes. Slice each in half lengthwise, and scoop flesh out into a mixing bowl. Add 4 tbsp butter and season with salt and pepper. Roughly mash and scoop mashed potatoes back into skins.
Top with Dale’s Pale Ale cheese sauce and toppings of your choice.
You can find Dale’s Pale Ale near you via the beerfinder – we recommend grabbing enough to cook with and to refresh yourself with while you’re cooking. Get more beer-inspired recipes like this one from Beer Belly. Cheers!