- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 12
Ingredients
- 3 lb
- yellow-fleshed or russet potatoes, peeled and chopped
- 1.5 kg
- 8
- whole cloves garlic
- 2/3 cup
- sour cream, room temperature
- 150 mL
- 1/4 cup
- unsalted butter, room temperature
- 60 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 cup
- shredded Cheddar, such as Sensations by Compliments 5-Year Aged and Smoked Cheddar, divided
- 250 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
- Step 1
- In large saucepan, cover potatoes and garlic with salted water. Bring just to a rapid boil then reduce heat and gently boil 20 to 25 min. until potatoes are tender when pierced with a fork. Drain and transfer potatoes and garlic back into hot saucepan; set over low heat.
- Step 2
- Add sour cream, butter, salt and pepper; mash to preferred consistency. Fold in 3/4 cup (175 mL) Cheddar. Transfer to serving dish. Sprinkle with parsley and remaining Cheddar.
Tip
Substitute yellow-fleshed potatoes with Russet.
Use leftover potatoes as a topping for shepherd’s pie or fold into pancake batter to make mashed potato pancakes.
Stir in finely chopped crispy bacon for fully loaded mashed potatoes.
Nutrition Facts
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 190
- Fat:
- 9 g
- Saturated Fat:
- 6 g
- Carbs:
- 23 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 25 mg
- Protein:
- 5 g
- Sodium:
- 125 mg
