• 2 lbs red potatoes, cut into ½ chunks
• 1 t salt
• 2 oz garlic butter
• ⅓ c heavy cream
• 4 oz white cheddar or jack cheese, shredded

Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft. Drain potatoes well.

Place back in pot or in a mixing bowl. Add cheese, cream, garlic butter, and salt and pepper to taste. Beat until smooth with a whisk or potato masher.

Garlic Butter:

Saute 1 teaspoon minced garlic in 1 tablespoon oil for about 2 minutes until softened. Mix with room temp butter and 1 teaspoon chopped fresh parsley.

Preparation time: 10 minutes
Cooking time: 15 minutes

Uncle Phaedrus