Roasted Garlic White Cheddar Mashed Potatoes

Roasted Garlic White Cheddar Mashed PotatoesBefore we go any further, let me just say that I do NOT own a ricer.

Yes, I am a culinary heretic.

However, I have been “mashing” my potatoes on the “low” setting of my cheap little Sunbeam hand mixer since dinosaurs roamed the earth (amazing, the technology that was available back then), and I have never  had them come out “gluey” or “pasty”.  A little runny once in a blue moon, from getting overzealous with the half and half, but never gummy.  And they are always delicious.  I’ve been pricing ricers but I can’t seem to justify spending between $30 and $60, considering they only do one thing and I have enough single-use kitchen gadgets that I rarely use.

But I digress.

Mostly, I make plain mashed potatoes – boil the taters, drain them, throw them back in the pot over low heat and shake them around a bit to evaporate the extra moisture, throw in a little salt and pepper, about half a stick of softened butter then “mash” them a little with the Sunbeam mixer.  Add some half and half, and “mash” them on low a little bit more.  The secret is the very judicious use of the mixer, and they (almost) always come out nice and fluffy and delicious.

These, though, I made for Thanksgiving and they were a HUGE hit – even The Young One ate them.  I made a ton, and they are the ONLY leftover besides the turkey that are completely gone.  They do take a little planning, since you have to roast the garlic ahead of time, but they are so very, very worth it.

Note: if you can’t find Vermont white cheddar, regular will be fine, although your potatoes will be a little orangey.  Freshly shredded Parmesan works well, also.

Roasted Garlic White Cheddar Mashed Potatoes

serves 4 – 6

1 large head garlic

2 tablespoons olive oil

1/2 teaspoon kosher salt

2 1/2 pounds Yukon Gold potatoes, peeled and quartered

4 tablespoons unsalted butter, preferably at room temperature

1/2 cup half and half

3/4 cup shredded white Vermont cheddar

salt and pepper, to taste

Heat the oven to 400° F.

Remove most of the papery outer covering from the head of garlic, but leave it intact.  Slice the top 1/4 inch off, exposing the cloves of garlic and drizzle with the olive oil, coating it well; sprinkle with the kosher salt.  Wrap in foil and roast in the oven for 40 – 50 minutes, until soft but not brown, and cool.  When cool enough to handle, squeeze the whole cloves out and set aside.  (I mash them to a paste with a fork at this point.)

In a 4-quart saucepan cover potatoes with water by 2 inches and simmer until very tender, 20 – 30 minutes.  Drain in a colander and return to the hot pan over very low heat.  Shake the potatoes in the pan until the excess moisture evaporates and a very thin film begins to form on the bottom of the saucepan; remove from heat.  Mash potatoes slightly with an electric mixer on low; add butter and half and half and mix on low until incorporated and the potatoes begin to become smooth.  Add the garlic and cheese and mix gently until smooth; season with salt and pepper to taste and serve immediately.

17 thoughts on “Roasted Garlic White Cheddar Mashed Potatoes”

  1. I love it! I don’t own a ricer, either – I do it the ‘old fashioned’ way with a potato masher, and if my arm gets tired, I use my Sunbeam hand mixer, too! 🙂

    YUM! I’m going to try this next year – I make something similar but use cream cheese in place of the white cheddar, but I’m SO going to make it with white cheddar next, because it would be heavenly! 🙂
    .-= Stacy (the Random Cool Chick)´s last blog ..Spinning up a Holiday Newsletter =-.

  2. These sound perfectly yummy. Don’t have a ricer either. I use one of those ancient things called a potato masher or my hand mixer. 🙂
    .-= Lori´s last blog ..Smile =-.

  3. I must overdo the mixer as I have had my taters come out gummy more than once. But your post makes me want another go as we love mashed with extras over here.

    Hubs like mashed with a little creamy horseradish with meats…

    I like mashed with wasabi with fish….
    .-= Pseudo´s last blog ..Travel Tip Thursday… ??? =-.

  4. When I was young (a VERY long time ago) a ricer was to make rice potatoes; it wasn’t for mashing.

    My lawyer daughter makes mashed potatoes that taste very good (though they are not what you could call a health food.) She uses heavy cream and mayonnaise rather than butter and milk. I allow myself a couple of teaspoons.
    .-= Anne Gibert´s last blog ..I am in New Zealand, but where is my head? =-.

  5. i LOVE mashed potato. I love cheddar mash, mustard mash, garlic mash, buttery and creamy mash, mmmmm mash mash mash. And I liked your alternative holiday letter. Sometimes my auntie sends out holiday letters and they make me want to be sick. Does she not feel embarrassed writing such self-proclaiming tosh?

    I am hungry now….
    .-= ssg´s last blog ..hello again =-.

  6. I have a ricer — not sure where it came from. It makes the potatoes too fine. I like some lumps in mine. It also hurts my wrist.

    I use the potato masher or the mixer. Don’t bother with a ricer. If you really want one, go to the Salvation Army or Goodwill store.

    And, as you already know, the key to good mashed potatoes is putting the butter in first, coating the potatoes, so the milk does not make them soggy.
    .-= class factotum´s last blog ..Work rules =-.

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