Ingredients (~6 servings)
- 2 lbs Yukon gold potatoes
- 2 tsp minced garlic (2 large cloves)
- 8 oz white cheddar cheese, freshly grated
- 6 Tbsp salted butter, melted
- 1/3 cup crème fraîche or sour cream
- 1 Tbsp rosemary, finely minced
- 1/2 cup half-and-half, warmed
- Kosher salt and white pepper, to taste
Boil the Potatoes
Peel the 2 lbs of potatoes and give them a good wash; cut them into halves if small or quarters if large.
Try to keep the pieces uniform so they cook evenly.
Place the potatoes in a large pot and cover with at least 2 inches of cold water. Add a few generous pinches of salt.
Place over medium-high heat and bring to a rolling boil. Boil for ~18-20 minutes, just until they’re fork tender.
Don’t overcook or they’ll absorb too much water and get gluey.
Drain the potatoes and cover the colander with a large plate to let them steam for a few minutes. Do not rinse.
Mash and Mix Everything Together
Mash the potatoes with a masher, press through a ricer, or whip with a hand mixer until smooth.
Immediately stir in the 2 tsp minced garlic to let the residual heat “cook” it a bit.
Stir in the 8 oz white cheddar cheese one large handful at a time until melted. Add the 6 Tbsp melted butter, 1/3 cup sour cream, 1 Tbsp minced rosemary, 1/2 tsp kosher salt, and a few dashes of white pepper.
Add 1/4 cup of the warmed half-and-half first, then add more one splash at a time until you reach your desired consistency.
Taste and add more salt and pepper if needed.
Reheating Options
If making ahead, spoon into an airtight container and let cool to room temperature, stirring occasionally. Store covered in the fridge for up to 3-4 days.
Preheat oven to 350F. Spoon potatoes into a lightly greased dish and stir in a splash or two of half-and-half to loosen them up.
Cover with foil and bake for ~20-30 minutes until hot and bubbly.
Place in a microwave-safe bowl and microwave on high for 1 minute. Stir, then continue cooking 1 minute at a time until hot.
Add more half-and-half or melted butter as needed.
Spoon potatoes into a slow cooker and set to WARM for up to 4-5 hours. Stir every once in a while, adding more melted butter or half-and-half if they start looking dry.
Simple Cheesy Garlic Mashed Potatoes
Ingredients
Ingredients (~6 servings)
- 2 lbs Yukon gold potatoes
- 2 tsp minced garlic 2 large cloves
- 8 oz white cheddar cheese freshly grated
- 6 Tbsp salted butter melted
- 1/3 cup crème fraîche or sour cream
- 1 Tbsp rosemary finely minced
- 1/2 cup half-and-half warmed
- Kosher salt and white pepper to taste
Instructions
- Peel and wash 2 lbs Yukon gold potatoes, then cut into uniform halves or quarters.
- Place potatoes in a large pot and cover with 2 inches cold water and add generous pinches of salt.
- Bring to a rolling boil over medium-high heat and boil 18-20 minutes until fork tender.
- Drain potatoes and cover colander with a plate to steam for a few minutes.
- Mash potatoes until smooth using a masher, ricer, or hand mixer.
- Immediately stir in 2 tsp minced garlic.
- Stir in 8 oz grated white cheddar cheese one handful at a time until melted.
- Add 6 Tbsp melted butter, 1/3 cup sour cream, 1 Tbsp minced rosemary, 1/2 tsp kosher salt, and white pepper to taste.
- Add 1/4 cup warmed half-and-half, then add more one splash at a time until desired consistency is reached.
- Taste and adjust salt and pepper as needed.
