This is one of those recipes that’s really difficult to share. Not because it’s a secret or anything! Simply because I usually wind up mixing in whatever I have on hand. When I say “cheesy” it’s more like there is SOME kind of cheese in it. lol
Basically, I combine potatoes, cheese, garlic, broccoli (or cauliflower) and green onions. If I want to spice up my dish, I use pepperjack cheese. If I’m aiming for more of a “comfort” mashed potatoe, I use cheddar and cream cheese. This recipe is very versatile! But, make no mistake, I’m from Idaho and grew up growing and making mashed potatoes. I always use sour cream (or heavy cream) and butter, when I make mashed potatoes. Regardless of the potato, cheese, herbs or veggies I mix in. Always use SOUR CREAM & BUTTER. It makes a world of difference!
- 4 pounds (about 6) russet potatoes, peeled and cut into chunks
- 4 tablespoons butter
- ½ cup sour cream (or heavy cream)
- ½ cup shredded cheddar cheese (use pepperjack for spicy mashed potatoes)
- 8 cloves garlic, peeled and minced
- ¼ cup green onions, chopped
- ¼ cup broccoli or cauliflower, chopped and steamed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- Place the potatoes and garlic in a large saucepan and cover them with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.
- Return the potatoes to the pan and mash with potato mixer (or place in standing mixer, using paddle attachment). Stir in sour cream or heavy cream and the butter. Add more sour cream or cream if they seem too stiff. While still hot, stir in cheese until melted and smooth. Add garlic, green onions, salt, pepper and red pepper flakes. Lastly, fold in broccoli (or caulflower). Enjoy!