White Cheddar & Garlic Mashed Potatoes

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.