My mom’s birthday was this week and I inherited my love for mashed potatoes from my mom. I knew when I was planning her birthday dinner that mashed potatoes needed to be included, but I didn’t want to go the traditional potatoes and gravy route, it wasn’t “special” enough for this dinner. So I started dreaming about varieties of mashed potatoes and I landed on garlic and cheese mashed potatoes. Yum!
There are a lot of different techniques for making garlic mashed potatoes, and I think I found on a winner! These were very special tasting and quite simple to whip together. An added bonus is, they are good enough to have without gravy which means one less item to make. The perfect accompaniment to chicken, steak, or a roast!
Garlic and Cheddar Mashed Potatoes
Adapted from Alton Brown
- 3 pounds baby red potatoes
- 1 1/2 cups half and half
- 6-8 cloves of garlic
- 4 Tbs. butter
- 2 cups grated cheddar cheese
- 4 green onion, sliced
- salt and pepper to taste
Wash the potatoes and cut in half. Place in a large pot filled with cold water and bring to a boil on the stove. Reduce heat to medium and cook until potatoes are tender when poked with a fork. The length of time this takes will vary greatly depending on the size of your potatoes. Just make sure all the potatoes are relatively the same size.
While the potatoes are cooking pour the half and half in a small sauce pan. Add minced or pressed garlic to the pan. Cook over medium heat until the half and half is simmering.
When the potatoes are done, drain and return to the pot. Mash with a hand masher. Add in diced butter and stir until melted. Finally pour in garlic half and half. Once incorporated, stir in green onions and cheese. Add salt and pepper to taste.