2½lbs.yellow, gold, or Yukon potatoes cut into 1-inch pieces
1tablespoonkosher saltfor boiling
½cupbutter softened
1½teaspoonsgarlic powder
½teaspoonkosher salt adjust to taste
½teaspoonfreshly ground pepper adjust to taste
½cupheavy cream
1½cupsfreshly shredded white cheddar cheese reserve ¼ cup, about 6 ounces
1tablespoonfresh Italian parsley finely chopped
Instructions
Place the potatoes in a large pot and cover with water. Bring to a boil. Add 1 tablespoon of salt and stir to dissolve. Boil for 10-15 minutes, until you are able to easily pierce with a fork. Take care not to overcook.
Drain potatoes and return them to the pot. Add the butter to the potatoes along with the garlic, salt, and pepper. Use a potato masher or hand mixer to mash the potatoes and incorporate the butter into the potatoes.
Add the heavy cream and 1¼ cups of cheddar cheese to the potatoes and mix until incorporated. Taste and adjust salt and pepper, as desired.
Scoop into a serving dish, if desired. Top with the remaining cheese and parsley before serving.