White Cheddar & Garlic Mashed Potatoes

Place diced potatoes in a large pot, cover with cold water, and add a generous pinch of Pink Himalayan Mineral Salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20-30 minutes, drain thoroughly. In a small pot over medium heat, warm the cream, butter, garlic, thyme, and a pinch of salt until hot, being careful not to let it boil. Mash the warm potatoes, gradually stirring in the strained cream mixture until smooth and fluffy. Gently fold in grated white cheddar and chopped chives, seasoning with extra salt and pepper to taste.

Vegetables

Ingredients

2-3 lbs. Yukon golden potatoes, peeled and diced

1 C heavy cream

¼ C unsalted butter

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

Salt Sisters Pink Himalayan Mineral Salt, fine

Freshly ground black pepper

1 C white cheddar cheese, grated

2 T chopped chives

Directions

Place diced potatoes in a large pot, cover with cold water, and add a generous pinch of Pink Himalayan Mineral Salt.
Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20-30 minutes, drain thoroughly.
In a small pot over medium heat, warm the cream, butter, garlic, thyme, and a pinch of salt until hot, being careful not to let it boil.
Mash the warm potatoes, gradually stirring in the strained cream mixture until smooth and fluffy. Gently fold in grated white cheddar and chopped chives, seasoning with extra salt and pepper to taste.

Associated Products

Pink Himalayan Mineral Salt, fine

Buy This Product

View More Recipes

« Back to Vegetables