Description

Elevate your ho hum mashed potatoes to another level with the tangly deliciousness of freshly shredded white Cheddar cheese. They become little clouds straight from Heaven that no one will be able to resist.

Ingredients

• 2 1/2 lbs. peeled, yellow, gold, russet or Yukon potatoes cut into 1 inch cubes
• 1 T. kosher salt, for boiling
• 1/2 c. butter, softened
• 1 1/2 t. garlic powder
• 1/2 t. kosher salt, to taste
• 1/4 t. freshly ground pepper, to taste
• 1/2 c. heavy cream
• 1 1/2 c. freshly shredded white Cheddar cheese, reserving 1/4 c., for topping
• 1 t. fresh Italian parsley, finely chopped

Steps

1. Place cubed potatoes in a large pot; cover with cold water; bring to a boil; add 1 T. salt; stir to dissolve the salt. Boil for 10-15 minutes, just until the potatoes are easily pierced with a fork. Do not overcook.
2. Drain potatoes; do not rinse; return to the pot. Add the butter, garlic, salt, and pepper. Use a hand mixer or potato masher to mash the potatoes and incorporate the butter into the potatoes.
3. Add the heavy cream and 1 1/4 c. Cheddar cheese; mix until incorporated. Adjust salt and pepper, to taste.