My family loves mashed potatoes and gravy, but sometimes I want to serve them with a meal that doesn’t include gravy. That is where seasoned mashed potatoes enters the picture.
Garlic mashed is a standard that I usually go to, but I recently wanted something different to go with the garlic rosemary pork loin. I didn’t want garlic potatoes since the meat was seasoned with garlic. So I thought why not cheddar mashed potatoes?
This is what I came up with and they are delicious. The sharper the cheddar the better in my book, but any cheddar will work just fine. Now there is garlic in these potatoes. However, he garlic is definitely not center stage with these, it just adds to the flavor.
They were intended on being toped with chives, but when I went to the grocery store, they were out. I didn’t have time to try another store. They would have been a great addition, but I just topped them with more cheese instead!
- 2 lbs. red, yukon, or russet potatoes, peeled and cut into 2 inch pieces
- 1-2 cloves minced garlic
- 4 Tbsp butter, cubed
- ½ cup sour cream
- 1 ½ cups cheddar cheese
- ⅔ – 1cup half and half or milk
- salt and pepper, to taste
- 3 Tbsp chopped chives
- Boil potatoes for 15 to 20 minutes until tender. Drain.
- Add in butter and mash to desired consistency.
- The mix in sour cream and cheese until cheese is melted. Then add in half and half or milk to get the desired consistency.
- Season with salt and pepper to taste. Serve topped with chives.
Recipe adapted from Little Spice Jar.