Serves 4
INGREDIENTS
2-3 lb Yukon gold potatoes, peeled and coarsely chopped
1 cup heavy cream
1⁄4 cup butter, unsalted
4 garlic cloves, lightly crushed 1 cup white cheddar cheese 3 sprigs fresh thyme 2 TBS chives, chopped
1-2 tsp Gourmet Bistro Steak
Seasoning
Put the cut potatoes into a large pot, cover them with cold water and add a large pinch of sea salt. Bring to a boil and simmer until the potatoes are fork tender, about 20–30 minutes. Drain well. In a small pot, heat the cream, butter, garlic, thyme and Gourmet Bistro Steak Seasoning. While the potatoes are still warm, mash them with a potato masher or large fork. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Gently fold in the cheese and chives.