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Smoked Gouda and Roasted Garlic Mashed Potatoes

November 10, 2017

 

  • 3 pounds Yukon Gold or russet potatoes peeled and ¼’d (We like to leave a little bit of peel on for texture. About 25% of the peel remaining)

  • 1 cup sour cream

  • 8 Tablespoons butter, cut into 1 T pieces

  • 2-4 Tablespoons heavy cream

  • 1 globe garlic, roasted (see below)

  • 8 oz smoked gouda, shredded

  • 1 teaspoon salt

  • 1 teaspoon white pepper

 

To roast the garlic:

Cut the top of a globe of garlic off just enough to see the tips of the cloves inside, discard the top

Wrap the bottom of the globe completely in foil

Bake at 350 degrees for 15 – 20 minutes. The foil ball should feel squishy when it is completely roasted

Remove the globe and allow to cool enough to handle. Lay the globe on its side and press down with the side of a large knife or the palm of your hand. The roasted garlic should squish out of the top like a sticky paste. Discard the base and use all of the paste in this recipe.

 

To assemble the potatoes:

 

Boil potatoes in water until fork tender, drain

In a large bowl add potatoes and remaining ingredients, mash roughly with a wooden spoon until cheese and butter are melted and incorporated

Be sure not to over mix, potatoes should be chunky

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