Barbecue Meatballs or Slow Cooker Meatloaf. For the best flavor, use sharp or extra-sharp cheddar cheese.
CHEDDAR GARLIC MASHED POTATOES
adapted slightly from Ben's Garlic Cheddar Mashed Potatoes on food.com
4-5 large russet potatoes, peeled and diced
2 Tbsp. butter
2 garlic cloves, minced or pressed
2/3 cup milk
1 cup shredded sharp or extra-sharp cheddar cheese
1 tsp. salt
1/2 tsp. pepper
sour cream, to taste
chopped parsley or chives, optional
Place potatoes in a medium saucepan and cover with water. Bring to a boil over high heat; reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender. Drain.
Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute (do not brown the garlic). Add milk and bring to almost boiling. Remove from heat and whisk in cheddar until melted.
Combine hot potatoes and cheese mixture in a large bowl with salt and pepper. Beat or mash, adding sour cream until desired consistency. Garnish with chopped parsley or chives, if desired.
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