Things You'll Need:
- 3 lb Yukon gold potatoes
- 2 c grated aged sharp cheddar cheese
- ½ c heavy cream
- 1/3 c sour cream
- 2 tsp butter
- Salt and pepper to taste
- Minced garlic, optional
- Potato masher or ricer
- Yukon gold potatoes
- Sour cream
- Unsalted butter
- Serving spoon
- Heavy cream
- 5 qt stockpot or a large pot
- Garlic
- Aged sharp cheddar
- Salt and pepper
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Step 1
Wash and de-eye potatoes. Do not skin them unless you dislike the taste of potato skins.
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Step 2
Cut potatoes into roughly ½ cubes and put into a large stock pot. Add water to cover at least two inches above the potatoes. Add one tsp of salt to the water. Bring to a boil.
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Step 3
Once the potatoes are boiling, lower heat to medium so the water doesn’t boil over.
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Step 4
Cook potatoes until they are done, approximately 18-20 minutes. To test for doneness, stab one of the larger pieces of potato with a sharp paring knife. The knife should easily slide in and out of the potato.
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Step 5
Drain the potatoes from the water and mash them using a potato masher. If you don’t have a masher, you can use a large wooden spoon or a large fork to crush the potatoes.
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Step 6
While the potatoes are still hot, add the butter and half the cheddar cheese and incorporate well. You want to melt both the butter and cheese into the potatoes.
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Step 7
Add the heavy cream and sour cream to the mixture. If you are using garlic, incorporate it at this time.
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Step 8
Taste the potatoes and add salt and pepper to taste.
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Step 9
Once the mashed potatoes have cooled down, add the rest of the cheese to the potatoes, reserving about ½ cup for garnish.
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Step 10
Serve with balsamic portabello mushrooms or any main meat dish.
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Step 11
Serve and enjoy.
