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Benjamin W. Herila


Garlic Mashed Potatoes

Makes about 4 servings.


1 lb. yukon gold potatoes
4 oz. butter
4 oz. cheddar cheese
1 tsp. garlic paste


Peel potatoes if desired (I half-peel them). Submerge potatoes and boil until potatoes are tender (Ideally the potatoes should be *just* submerged).

Pour off most of the water (but leave some -- maybe 6 oz. -- of the starchy water in the pot). Mash with a fork or potato masher. Blend in the butter, cheese, and garlic paste. Season with salt and pepper. Add heavy whipping cream (if desired) until the potatoes reach the desired consistency.

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