White Cheddar & Garlic Mashed Potatoes
By Charmane Andrews Skillen
White Cheddar and Garlic Mashed Potatoes
4 servings
- 2 to 3 pounds Yukon gold potatoes, peeled and diced
- 1 cup heavy cream
- ¼ cup butter, unsalted
- 4 cloves garlic, lightly crushed
- 3 sprigs fresh thyme
-
s.a.l.t. sisters Pink Himalayan Mineral Salt, fine
- Black pepper, freshly ground
- 1 cup white cheddar cheese
- 2 tbsp. chopped chives
Directions:
Put the diced potatoes into a large pot, cover them with cold water and add a large pinch of Pink Himalayan Mineral salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 – 30 minutes, then drain well.
In a small pot over medium heat the cream, butter garlic, thyme and salt until hot but do not boil. While the potatoes are still warm, mash them with a potato masher or large fork. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Gently fold in the cheese and chives. Adding more salt if needed.
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