Wednesday, August 15, 2012

Cheddar Garlic Mashed Potatoes

These mashed potatoes are very creamy and have great flavor on their own, which makes them a great side dish for main dishes that may not have gravy to carry over.  I like them with Barbecue Meatballs or Slow Cooker Meatloaf.  For the best flavor, use sharp or extra-sharp cheddar cheese.

adapted slightly from Ben's Garlic Cheddar Mashed Potatoes on

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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