Cheese, potatoes and garlic…need I say more. There really isn’t a better combination of ingredients to have on your Thanksgiving dinner table. Mashed potatoes are the classic comfort food that really everyone loves. Perfect as a side because you can dress them up with just a few simple ingredients to elevate them to the next level.
I like to start with red skinned potatoes. Why, you ask? Because I’m always looking for the short cut and the beautiful red skins are not only loaded with nutrients, but they look pretty in your potatoes, so there’s absolutely no need to peel. And that right there will save you a good 10 minutes of prep time.
Boil the whole garlic cloves right along with the potatoes, the garlic flavor will get infused into teh potatoes and will mash right in. Be sure not to overcook the potatoes or they tend to get bit gluey. Drain and mash them as soon as they’re done. Mash lightly, so as not to overwork the potatoes. Once the potatoes are done, they’ll hold until you need them. You can even make them the day before and reheat. You may need to add a little more half and half to loosen them. I like to serve them in my slow cooker on Thanksgiving. It keeps them nice and hot and frees up valuable oven and stove top space. Top these with a little more shredded Beemster just before serving.
Step up your mashed potato game this Thanksgiving. A little garlic and Gouda go a long way in taking ordinary potatoes to the next level!
- 3 pounds red potatoes, cut into chunks
- 3 cloves garlic
- 2 tablespoons butter
- 1-1/4 cups shredded Beemster Royaal
- 3/4 cup half and half
- 2 tablespoons chopped fresh chives (optional)
Place potatoes and garlic in 4-quart saucepot. Add 1 teaspoon salt, if desired and cover with water. Bring to a boil over high heat. Reduce heat and simmer, covered, 20 minutes or until potatoes are tender.
Drain potatoes, add butter and beat with electric mixture on low speed until potatoes are smooth. Stir in 1 cup Beemster until melted. Stir and half and half and chives and season to taste with salt and pepper. Spoon into serving bowl and sprinkle remaining Beemster over potatoes.