You may also like
Categories:Viewed: 85 - Published at: 4 years ago
Ingredients
- 2 lbs russet potatoes, peeled and quartered
- 2 tablespoons minced roasted garlic
- 3 shallots, finely diced with greens
- 1 teaspoon salt
- 14 teaspoon black pepper
- 1 teaspoon Season-All salt
- 1 dash garlic powder (optional)
- 4 -5 tablespoons butter
- 14 cup milk or 14 cup cream
- 14 cup grated sharp cheddar cheese
Method
- Put the potatoes, garlic and shallots in a large sauce pan.
- Cover with cold water at least 2 inches over the potatoes.
- Cover and bring to a boil over medium heat.
- Once it reaches a boil, remove lid, reduce heat to low and cook for 10-15 minutes, until the potatoes and garlic are soft.
- Drain well and pour potatoes and garlic back into saucepan.
- Add butter.
- Mash potato mixture well.
- Add the rest of the ingredients except for the milk.
- Mix well with a wooden spoon.
- Return pan to low heat and add the milk/cream slowly, stirring constantly.
- Once potato mixture is creamy, remove from heat and serve.
