Cheddar & Garlic Mashed Potatoes
Prep Time
Serves
Cooking Mode
3 lb yellow-fleshed or russet potatoes, peeled and chopped
8 whole cloves garlic
⅔ cup sour cream, room temperature
¼ cup unsalted butter, room temperature
¼ tsp each salt and pepper
1 cup shredded Cheddar, such as Sensations by Compliments 5-Year Aged and Smoked Cheddar, divided
2 tbsp finely chopped fresh parsley
3 lb yellow-fleshed or russet potatoes, peeled and chopped
8 whole cloves garlic
⅔ cup sour cream, room temperature
¼ cup unsalted butter, room temperature
¼ tsp each salt and pepper
1 cup shredded Cheddar, such as Sensations by Compliments 5-Year Aged and Smoked Cheddar, divided
2 tbsp finely chopped fresh parsley
Directions
1In 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.
2Add 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.
Tips
1
Substitute yellow-fleshed potatoes with Russet.
2
Use leftover potatoes as a topping for shepherd’s pie or fold into pancake batter to make mashed potato pancakes.
3
Stir in finely chopped crispy bacon for fully loaded mashed potatoes.
Disclaimer
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Personal Note
Personal Note
