Den's Favorite Mashed Potatoes

Den loves mashed potatoes done this way so much that he wants a big batch each time I make them as he will snack on them warmed in the micro-wave.

Scrub and quarter (leave the skins on these darling) a mixture of russet, yukon gold and red potatoes, cover with cold water in a large heavy stock pot with a bit of salt, I use about a teaspoon of salt and I usually have 5 smaller red potatoes and yukon gold and 4 reg. sized russets, not the baker size. Add 1/4 of a small head of cabbage roughly sliced) Cover and bring to a boil, simmer until the potatoes are fork tender, just like you are making mashed from scratch.

Pour off the water. Add in the following:
1/2 stick of Butter (use the real thing, it tastes so much better)
1/2 C. sour cream or cream cheese (one or the other)
1 C. grated yellow cheese (cheddar, long horn, colby or even a mix of colby and Montery Jack will do you proud)
1 tsp. salt or more if you are a salt lover
1/2 tsp. fresh ground pepper or to taste
Evaporated Milk or Half and Half

Using the old fashioned potato masher give your arm a work out. Your are not making Whipped Potatoes here, there will be some lumps in this and that is perfectly OK. Save the milk or cream until the very end as you just put in enough to make it the consistancy that you like.

These mashed potatoes will be rich and tasty and you can put gravy on them but I am saying that they won't need it. You decide.

I will tell you when the house isn't closed up for the winter and I am using the grill I like to take a whole bulb of garlic and lop off the top, exposing the tops of the cloves. I use 2 sheets of broiler foil large enough to gather up over the top of the whole thing and twist tight. But before I close it up, I drizzle a bit of EVOO over those exposed cloves. I seal it up tight and set it on a medium grill with indirect heat, close the lit and smell up the neighborhood for about 30 minutes to 45 minutes max. Remove and allow to cool slightly so you can handle it safely. When you are making your mashed potatoes open you now roasted garlic and turn it exposed cloves sides down over the pot of potatoes and gently squeeze out the roasted garlic (if you have never roasted garlic, it is like onion in that it takes on a sweetness and becomes like a paste that is wonderful on toast points or crackers, if you friends don't mind, and in any number of dishes) being careful not to drop any of the garlic skins into the potatoes. You just mix this into the potatoes with the butter, cheese and cream. It is wonderful.