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4 large potatoes, cut into quarters
2 cloves garlic, cut in quarters
1/2 cup warm milk
1/2 cup cheddar cheese
2 Tbsp. butter
Salt and pepper to taste
Put potatoes and garlic in large pan with just enough water to cover the potatoes. Bring to a boil, reduce heat to medium, put the lid half-way on the pan and boil for about 20 minutes. Drain potatoes and garlic and return to pan. Mash potatoes and garlic, then add about half of the warm milk, the cheese and butter. Continue mashing over very low heat, adding the rest of the warm milk as necessary to make the potatoes nice and creamy. Season with salt and pepper.
The Skinny: Use low fat milk and cheese. We leave the skin on our mashed potatoes. Supposedly, most of the vitamins and minerals are in the skin and we are just used to leaving the skin on. Feel free to peel your potatoes before cooking if you prefer; just don't blame us if you miss out on some vitamins and minerals.
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