Best Bens Garlic Cheddar Mashed Potatoes Recipes

Ben's Garlic Cheddar Mashed Potatoes image

Provided by WiGal

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

5 large russet potatoes
3 tablespoons butter
2 garlic cloves, minced
2/3 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated sharp cheddar cheese (4 ounces)

Steps:

Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.

Make Ahead Garlic White Cheddar Mashed Potatoes image

Provided by Kittencalrecipezazz

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

12 medium russet potatoes (peeled but leave whole, or use yukon gold potatoes)
1 large head of garlic (broken into cloves, peeled and left whole)
1/3 cup butter (can increase to 1/2 cup)
1/2 cup sour cream (may use low-fat)
1/2 cup whipping cream (35% cream)
1 cup shredded white cheddar cheese
1 -2 large green onion, chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/2 cup grated parmesan cheese

Steps:

Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
Cook until the potatoes are fork tender.
Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
Mash the potatoes and the garlic.
While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
Season with fresh ground black pepper to taste.
Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
At this point you may cool completely then refrigerate for up to 24 hours or until needed.
Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).