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Rach adds roasted garlic and sharp cheddar to classic mashed potatoes for an easy, cheesy side dish.
Make-Ahead Tip: "When you are holding mashed potatoes, especially around the holidays when you're making those big meals, you should make a bain marie—or a bath of water—to keep them from burning on the bottom and to keep the potatoes perfect for hours and hours and hours," Rachael says.
Rach likes to serve these with her Cider Chicken with Cream.
Ingredients
- 4 Russet potatoes, peeled and quartered
- 1 cup milk or stock, warmed
- 8 ounces sharp cheddar cheese, shredded
- 2 bulbs garlic, gently roasted in olive oil (garlic confit), then pasted
- A little white pepper
- Freshly grated nutmeg, to taste (about ⅛ teaspoon)
- Salt, to taste
Yield
Serves: 4
Preparation
To make a water bath for your potatoes: Add 1-2 cups of water to a deep skillet over very low heat and allow to simmer gently. Carefully place a large pot into the skillet.
In the large pot, add potatoes and cover with water, bring to boil, salt water and cook to tender, then drain and place back in hot pot to mash. Mash potatoes or run them through a potato ricer, mixing with warm milk or stock, to desired consistency.
Add roasted, pasted garlic to the pot using the side of a knife. Add cheese and season with white pepper, nutmeg and salt to taste. Stir until creamy and mixed through.
If using the water bath, cover potatoes and keep pot simmering on low heat, adding a little more water every so often to keep the water level constant, until ready to serve.