Cheesy, Chivey, Mashed Potatoes

Cheesy, Chivey, Mashed Potatoes

Serves 2.

Smooth and creamy mashed potatoes. The yellow hue is from the Yukon Golds. Using traditional Idaho potatoes will result in the lighter, whiter hue typically seen in mashed potatoes.

5 small Yukon Gold potatoes

1/3 c. heavy cream

1/2 c. shredded cheddar cheese

garlic salt and pepper, to taste

1/4 c. chopped fresh chives

Cut potatoes in half and place in a saucepan. Cover with water, season with salt, and bring to a boil over high heat. Upon reaching a boil, reduce heat to medium-high, and simmer for about 15-20 minutes until easily pierced with a fork.

Drain potatoes and return to saucepan; add heavy cream, shredded cheddar cheese, garlic salt, and pepper. Using a potato masher, mash to desired consistency. Add chives and continue to mash to evenly distribute.

A Note From The LL: For added flavor, boil the potatoes in chicken broth.