1.25 kg russet potatoes, peeled & diced 2 1/2 lb
4 garlic cloves, peeled
125 ml milk or cream 1/2 cup
15 ml chili pepper, chopped 1 tbsp
25 ml butter 2 tbsp
salt & pepper to taste
250 ml white cheddar cheese, grated 1 cup
Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter. Mash until smooth and cheese is melted. Season to taste with salt and pepper. Add more milk or cream if needed.
Serves 6