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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.


Michele says:

These would make fabulous potato cakes. Nom Nom. My husband doesn’t remember a day when he ate plain mashed potatoes.

Yay! to not falling victim to the ricer scam. Totally not necessary in my book.
.-= Michele´s last blog ..Women Discover Secret of Beauty =-.

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 =-.

Jane Gaston says:

You would have to go and post this today, after we decided last night we had had enough fantastic food for a while!
.-= Jane Gaston´s last blog ..Our Little Garage =-.

Lori says:

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 =-.

Really nice Jan. I do my best to stay away from mashed potatoes, but these look so good…
Is it bad I have no idea what a “ricer” is???
.-= Maureen@IslandRoar´s last blog ..The Middle Place =-.

Pseudo says:

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… ??? =-.

These sound yummy! I caved in and bought a ricer a few years ago (the one I have was cheap). It doesn’t make THAT much of a difference, although PR loves to be in charge of using it. It’s like a toy!
.-= Twenty Four At Heart´s last blog ..Gift Idea – And Giveaway! =-.

A ricer? Hand mixer every time, baby! No one complains about my potatoes, but if I were to make this? I’d never be able to bring the plain again! Yum!
.-= Sprite’s Keeper´s last blog ..Warning: This post has curse words, because it’s just funnier that way. =-.

LPC says:

Sounds like the lovechild of mac & cheese and mashed potatoes. Comfort to the nth power…yum.
.-= LPC´s last blog ..The Minimalist Luxury Credo, Or, A Little Black Dress =-.

Anne Gibert says:

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? =-.

Erin says:

Now…THAT, I will eat. And I don’t like mashed potatoes, but…omg, yum.

I am hungry… off to cook something. xo
.-= Erin´s last blog ..searching the dark for some light =-.

Be says:

Isn’t it blasphemous to use a ricer on potatoes? Would you use a masher on rice?

Pippa says:

I don’t own a ricer either… but then again we use potato mashers over here unless we are terribly posh! I think this sounds great though! Shall be copying this recipie!
.-= Pippa´s last blog ..Top Ender Giggles – Handy Manny I blame you! =-.

ssg says:

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 =-.

.-= Smart Mouth Broad´s last blog ..THE DAMNED WARM CIDER =-.

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 =-.

[…] with just me and Beloved and Scooter.   I, of course, did a lot of cooking – prime rib, roasted garlic white cheddar mashed potatoes and sauteed spinach for dinner on Christmas Eve.  On Christmas I made Stacy, The Random Cool […]

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