A delightful twist on classic mashed potatoes, featuring the rich flavors of garlic and white cheddar cheese.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Place the potatoes in a large saucepan and cover with water. Add half of the salt.
Adding salt to the water seasons the potatoes as they cook.
Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Check the potatoes with a fork; they should be soft and easily pierced.
Drain the potatoes well and return them to the saucepan.
Draining thoroughly prevents the mashed potatoes from becoming watery.
Mash the potatoes using a potato masher or electric mixer until smooth.
For extra smooth potatoes, use an electric mixer on low speed.
Add the butter, sour cream, roasted garlic, and white pepper to the potatoes. Mix until combined.
Ensure the butter is softened for easier mixing.
Stir in the shredded white cheddar cheese and heavy cream. Mix until the cheese is melted and the potatoes are creamy.
Warming the cream slightly helps it incorporate better into the potatoes.
Taste and adjust seasoning with additional salt or pepper if needed.
Tasting and adjusting seasoning ensures the flavors are balanced.
Serve the mashed potatoes warm, garnished with a sprinkle of cheese or fresh herbs if desired.
Serving the dish immediately ensures the best texture and flavor.
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