White Cheddar and Garlic Mashed Potatoes

Written By Ryann Russ

Serves 4

  • 2–3 lb Yukon gold potatoes, peeled and coarsely chopped

  • 1 cup heavy cream

  • 1/4 cup butter, unsalted

  • 4 garlic cloves, lightly crushed

  • 3 sprigs fresh thyme

  • 1–2 tsp Haidek's Steakhouse Seasoning

  • 1 cup white cheddar cheese

  • 2 TBS chives, chopped

Put the cut potatoes into a large pot, cover them with cold water and add a large pinch of sea salt. Bring to a boil and simmer until the potatoes are fork tender, about 20–30 minutes. Drain well. In a small pot, heat the cream, butter, garlic, thyme and Steakhouse Seasoning. 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.

Ryann Russ

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