Prep 20 mins
Cook 45 mins
I like to fix this whenever I do not have gravy.
- 5 large russet potatoes
- 3 tablespoons butter
- 2 garlic cloves, minced
- 2⁄3 cup milk
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup grated sharp cheddar cheese (4 ounces)
- Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
- Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.
I made these, instead of scalloped potatoes, to go with a new meatloaf recipe that I was trying. I only made one modification, after preparing them as described here...I added a small container of sour cream. The potatoes were AWESOME and perfectly complemented the meatloaf. My husband was absolutely in love with these. They'll definitely be making a return appearance to my dinner table.
These were good, but I'm not sure if I would make them again or not. If so, I may adjust the amount of cheese sauce as the potatoes were softer than we like. Made for I Recommend Tag.
So simple and so good! Honestly, this is simple enough for a week night and good enough for Thanksgiving. I did use a but more garlic than ask for but I usually do in most things. The potatoes cooked while I did the did the chops and veggies then it was a matter of 3 mins to smash up those spuds and enjoy.