2lbs small red potatoes
1 tsp salt
6oz shredded White cheddar cheese(you can use Jack cheese instead)
4oz *garlic butter
2/3 cup heavy cream
2 tsp fresh parsley, chopped
Wash the potatoes. Fill a large pot with water and add the tsp of salt. Add the potatoes and bring to a boil. Cook for 5-10 minutes or until the potatoes are tender. Drain.
Put the potatoes back in the pot after draining or in a mixing bowl and add the cheese, cream, garlic butter, salt and pepper. Add more seasoning to taste if you wish.
Mash until smooth.
Sauté 1 tsp minced garlic in 1 tbsp extra virgin olive oil for about 2 minutes or just until softened. Do not brown. Mix with 4oz of room temperature butter and add 2 tsp of parsley.