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
- 200g potatoes
- 40g sour cream
- 1 clove garlic grated
- 120g grated cheddar cheese
- salt and pepper
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
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