(Do not read further if you are on a diet.)
These potatoes are wickedly good. Until now they have been linked to other recipes as an accompaniment on TasteFood, but it’s high time they get their own post. I have often found mashed potatoes bland in flavor and boring in texture, half-heartedly nibbling spoonful after spoonful in search of an extra something that’s missing. These potatoes are my answer to this conundrum. These potatoes are chunky and rich, flecked with potato skin and onion, and finished with melted cheese on top. Cream cheese, sour cream and butter bind and elevate the potatoes, while garlic adds depth and oomph to the flavor. There are some members of our family who are lobbying to call this a main course, not a side dish. Need I say more?
Cheddar and Garlic Smashed Potatoes
3 lbs. Yukon gold potatoes
6 ounces cream cheese, room temperature
1 cup sour cream
6 tablespoons unsalted butter, melted
1 small yellow onion, grated, with juices
2 garlic cloves, minced
1 1/2 grated sharp Cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 350 F. (180 C.) Butter a 3 quart baking or gratin pan. Quarter potatoes. Place in a large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat and simmer until tender; drain. Return potatoes to pot. Smash potatoes with a potato masher. Add cream cheese and continue to smash potatoes until cream cheese is incorporated. Add sour cream and butter and mix well to combine with a wooden spoon. Add onion and garlic. Stir in 1 cup Cheddar cheese. Add salt and pepper to taste. Transfer potatoes to baking dish. Sprinkle remaining cheese over top. Bake until heated through and top is golden, about 30 minutes.