Creamy Cheesy Mashed Potato

This creamy mash potato can be made ahead, the flavour comes to life when reheated in either the microwave or oven (as the cheese melts).

Ingredients

Method

• Peel and cut the potatoes into chunks
• Cover potatoes in cold water, bring the water to a boil, then reduce the heat and cook for approximately 6-8 minute or until fork tender.
• Drain well, and mash potatoes through a potato ricer, or with a potato masher. The potatoes won’t mash well unless cooked through.
• Add garlic, sour cream and cheese beating well to combine.
• Season with salt and pepper
• You can make in advance (keep covered) they will keep for a couple of days in fridge
• Serve hot

Note:

• When I first made this I found it to be too cheesy, When reheated they come to life,  cheesy, yumminess.
• This recipe was adapted from Manu’s Cheesy Mashed Potato in his “More Please” Cookbook