Note: I call for white cheddar, but sometimes that's hard to find or expensive. Regular mild cheddar will work just fine as well.

This recipe will make enough mashed potatoes for 2-3 people.

* 2 lg baking potatoes
* 3 unpeeled garlic cloves
* 1/2 tsp olive oil
* 1 cup shredded white cheddar
* 2 tsp butter
* 2 tsp cream
* 1/4 tsp white pepper
* 1/2 tsp minced fresh basil

1. The trick is to have everything done and hot at about the same time. Cold mashed potatoes are icky, so you don't want things sitting around waiting. I don't show the fresh basil in this picture, and you can leave it out, but I think it tastes a 100% better with basil.

2. Roasting the garlic takes the longest so start that first. Set the oven to 325, place 3 garlic cloves (not 5 like I show here) in a small ramekin or aluminum foil. Don't peel the cloves or they'll develop a tough skin. Drizzle the olive oil over the cloves and place in the oven. It will take about 15 minutes to roast.

3. While that's baking, get everything else together. Bring 2 quarts of water to a boil while you peel the potatoes and cut them into chunks. Add them to the boiling water and let that boil till the potatoes are tend all the way through (10-15 minutes). Heat the butter and cream over very low heat to melt the butter. Shred the cheese. Mince the basil. Take the garlic out and peel it. Drain the potatoes.

4. Once everything is ready, put it all in an oven proof bowl. Mash the garlic a bit with a fork. If everything isn't hot at this point, put the bowl in the oven for a few minutes (then transfer it to another bowl to mix). Add salt to taste. Using a hand mixer (or a potato masher if you must) quickly mix everything together until smooth. Try not to mix too much or things will get watery. And you're done! Dig in.

__________________