These Are The Cheesy Mashed Potatoes Of My Dreams

Mashed potatoes are pretty great on their own. But load 'em up with tangy, earthy manchego cheese and creamy garlic, and they transform into something truly special. Here's how to make it:
12 waxy yellow potatoes, peeled and halved
1 cup whole milk
6 cloves garlic, peeled and crushed
4 heap tbsp butter
300 g manchego cheese, grated (aged 12 months)
1. Drop the potatoes into a pot of liberally salted water and get them boiling. Cook until fork tender. While waiting on the potatoes, pour the milk into a small saucepan. Drop in the garlic as well as a pinch or two of salt and put it on medium heat. Bring to a bare simmer, then turn the heat off and let steep until the potatoes are ready. Stir occasionally to make sure the milk doesn't burn.
2. Once cooked, drain the potatoes and return them to their pot. Fish the garlic from the milk, then pour about two-thirds of the milk over the potatoes. Add half the butter, then mash to your desired consistency. Add the rest of the milk and butter, as well as the grated manchego. Stir to combine. Add extra milk, butter and salt as needed. Garnish however you prefer (I like mine drizzled with a little extra virgin olive oil) and serve.
Cheers!
Robert

[@melannpurl]

Yummy. Mash potatoes are my comfort food and with cheese i would be next level

[@dinnerbydad]

Same here!