A delightful twist on the classic mashed potatoes, enhanced with rich cheddar cheese and a touch of garlic for a flavorful side dish.
Peel and chop the potatoes into evenly sized pieces.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
Test the potatoes with a fork; they should be soft and easy to pierce.
Drain the potatoes and return them to the saucepan. Cook over low heat for 1-2 minutes to remove excess moisture.
Drying the potatoes helps achieve a fluffier texture.
Mash the potatoes using a potato masher until smooth.
For an ultra-smooth texture, use a potato ricer instead of a masher.
Mix in the butter, half-and-half, salt, pepper, and garlic until well combined.
Add the ingredients gradually to ensure even distribution.
Fold in the cheddar cheese until melted and evenly distributed.
Adding the cheese while the potatoes are hot helps it melt smoothly.
Transfer the mashed potatoes to a baking dish and smooth the top.
Use a spatula to create a decorative pattern on the surface.
Bake in a preheated oven at 350°F (175°C) for 15 minutes until heated through.
For a golden crust, broil for an additional 2-3 minutes.
Serve the mashed potatoes warm as a side dish.
Garnish with chopped chives or parsley for a pop of color.
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