Cheddar mashed potatoes.
My mashed potato recipe is hard to convey because I just add things as it needs it not really paying attention to exact amounts. You may need to adjust more water or more cheddar depending on your taste. This is a good baseline to start with so let’s roll…
10 smaller golden potatoes, washed and cubed
3 tbl of I Can’t Believe It’s Not Butter
1 tsp of salt
1 tsp of dried parsley
1/4 tsp of ground pepper
3 cloves of garlic, minced
1 c of shredded Cheddar, Monterey Jack or Pepper Jack cheese
1/2 c of Chobani plain, non fat yogurt
Get a large stock pot of salted water boiling. Place the cubed potatoes in the pot and let cook for 10-15 minutes or until the potatoes are fork tender. Reserve 1 cup of the cooking water and set aside. Drain the potatoes in a colander. Then I place them in my stand mixer, with the paddle attachment. I add all of the other ingredients and mix. The paddle will break the potatoes down nicely. Add the cooking water as needed to moisten the potatoes up. I add additional cheese, salt etc. as needed per my taste. Enjoy!
— Knead to Cook