Ingredients
- 2 lb floury potatoes Russet/Idaho, Maris Piper, King Edward
- 4 oz sharp/mature white cheddar 110 grams
- 3/4 cup milk see note 1
- 1/2 cup creme fraiche
- 2 garlic cloves if using it raw or 1 garlic head if making roasted garlic
- 2 tbsp unsalted butter
- salt to taste
- ground white pepper or black pepper, to taste
- fresh chives minced for garnishing
- 1 tbsp neutral oil light olive oil, sunflower oil, vegetable oil, or canola oil, if baking the potatoes rather than boiling; see step 1
Instructions
- Bake or boil the potatoes. Option 1: Bake the potatoes and scoop the middle for the mash. Preheat the oven to 400°F (200°C). Clean the potatoes, scrubbing them well on the outside and patting them dry afterward. Poke holes in the potatoes with a fork or with a knife (carefully). Then, season generously with salt and pepper and 1 tbsp of oil. Place them on a sheet pan and bake them until tender (about an hour for these 10-12 oz potatoes). To test if the potatoes are baked, use a knife to pierce them. If it pierces easily and the potato is tender, then it’s ready. For the roasted garlic: If making roasted garlic, cut the top of the garlic head and a drizzle oil over the cloves. Seal the foil and roast alongside the potatoes (but only for about 30-40 minutes until the garlic cloves are golden and soft).Option 2: Boil the potatoes for the mash. Peel and cut the potatoes into even (large) chunks. Add the potato chunks to a large pot with enough cold water to cover the potatoes by 1-2 inches over and 1 tbsp of salt. Bring the water to a boil over medium-high heat (for about 10 minutes), and then simmer the potatoes until tender (for about 15 minutes). After boiling the potatoes, drain them.
- Mash the potatoes. Use a potato masher (or a potato ricer for smooth fluffy potatoes) to mash the potatoes.
- Add butter and milk. Add the cold butter and hot milk and mash or fold until the milk and butter is incorporated.
- Add creme fraiche, half the cheese, garlic, salt, and pepper. Add creme fraiche, half the cheddar, and garlic (either mashed/turned into a paste if roasted or minced if raw). Season with salt and pepper to taste.
- Bake the mashed potatoes. Place in an oven-safe baking dish and top with the remaining half of the cheddar. Bake it in the preheated oven at 400°F (200°C) until the cheese is golden (about 20 minutes).
- Serve. Serve with minced fresh chives on top.
Notes
Note 1: Milk - Depending on the types of potatoes you use and whether you bake or boil the potatoes, you may need more or less milk. Start with 1/2 cup, and add more as needed for your preferred consistency.