Melted Dreams Cheesy Mashed Potatoes
4–6
20 minutes
American
Dinner
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- ¾ cup whole milk, warmed
- 8 oz. shredded New School American Cheese
- 1 whole head garlic, optional, for roasting
- 1 teaspoon olive oil, optional, for roasting
- Salt, to taste
- Black pepper, to taste
- Chopped chives or crispy shallots, for serving
Directions
Roast the garlic (optional): Preheat the oven to 400°F. Slice about ¼ inch off the top of the garlic head to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast until the cloves are soft and golden, 40–45 minutes. Let cool slightly. Roast it up to 3 days ahead to save time.
Cook the potatoes: Add the potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until completely tender, about 15–20 minutes.
Drain: Drain the potatoes well and return them to the warm pot for a minute or two to allow excess moisture to evaporate.
Mash: Add the butter and mash until smooth.
Make them creamy: Gradually stir in the warm milk until the potatoes reach your desired consistency.
Make them melty: Fold in the shredded New School American Cheese until completely melted and incorporated.
Add the garlic: If using, squeeze the roasted cloves out of their skins into the potatoes and mix until evenly distributed.
Season: Add salt and black pepper to taste.
Serve: Transfer to a serving bowl and finish with chopped chives or crispy shallots.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
Follow us @eatnewschool
Show us how you
make it New School.